Chicken biryani

Prep: 10 mins Cook: 30 mins

Easy

Serves 4

A great one-pot rice dish that can still be served up a few days later, perfect for leftovers

Nutrition and extra info

  • Easily halved

Nutrition: per serving

  • kcal617
  • fat12g
  • saturates4g
  • carbs83g
  • sugars19g
  • fibre2g
  • protein49g
  • salt2.01g
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Ingredients

  • 300g basmati rice
  • 25g butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1 large onion, finely sliced
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 bay leaf
  • 3 cardamom pod
  • small cinnamon stick
  • 1 tsp turmeric
    Turmeric

    Turmeric

    term-er-ik

    Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…

  • 4 skinless chicken breast, cut into large chunks
  • 4 tbsp curry paste (we used Patak's balti paste))
  • 85g raisin
  • 850ml chicken stock
  • chopped coriander and toasted flaked almonds to serve

Method

  1. Soak the rice in warm water, then wash in cold until the water runs clear. Heat butter in a saucepan and cook the onions with the bay leaf and other whole spices for 10 mins. Sprinkle in the turmeric, then add chicken and curry paste and cook until aromatic.

  2. Stir the rice into the pan with the raisins, then pour over the stock. Place a tight-fitting lid on the pan and bring to a hard boil, then lower the heat to a minimum and cook the rice for another 5 mins. Turn off the heat and leave for 10 mins. Stir well, mixing through half the coriander. To serve, scatter over the rest of the coriander and the almonds.

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Comments (427)

tramtrish's picture
4

Easy to make and easy to eat.

alisonjaneriches's picture

My daughter (4 years old) and I made this tonight and it's totally delicious and moreish!! My rice has gone a bit congealed though, so it doesn't look as good as it tastes! What have done wrong? any tips please? Rice and I don't seem to get along! :)

melanieg40's picture

Tried this last Fri night...it was too too del!!!! Making it again tonight...mmmmmmm lovely and so easy and fast... ;0)

bloxhamshula's picture
4

A hit with thw whole family last weekend so am making it again tonight!

Simon's Cat's picture
5

Made this last week and it was absolutely superb. Tried to adapt it for two people but I think I put a little too much liquid in as it wasn't dry enough at the end, and I still think it would have fed four! Making it again this week because it's too yummy by half.

jezebabe's picture
5

Excellent results and easy to make. I used Extra Virgin Olive Oil instead of butter and it tasted fine. I couldn't get Patak's Balti paste so I used M&S Balti Paste which was superb. To make enough for 2 people I halved most of the amounts, but used 350g Chicken Breast, 3 tbsp Balti Paste, 1 Onion, 1 Bay Leaf and 2 Cardamom Pods. The best quick recipe I have tried so far!

jems2363's picture

This was such a quick and easy dish and even my fussy teenagers loved this dish.

tinkertailor's picture
4

Really delicious and very easy to make. Served it up for friends with cucumber raita and naans and made a great Saturday night meal.

frejja's picture

I do this on a regular basis, I usually leave the turmeric and cinnamon out as I never remember to buy it, and I also add petit pois peas to it.

It's such an easy meal to make and the smells are devine.

maxinesmith09's picture
3

I followed this receipe to the T and sure enough, it comes out pretty much as it appears in the receipe picture. A very tasty dish but quite a heavy one due to all the ingredients and the cooked in rice. I added in a couple of boiled eggs (halved) and a couple of quarted potatoes as the Biryani's I used to have in South Africa made by my Durban Indian friends always had them in there. Well, the verdic from my two testers was "very good, very tasty and seconds were had". The receipe says serves four but I also had another dish to break things up a bit, so was able to freeze 50% of the meal for another day and will look forward to how it will taste second time around!

notquitefrench's picture
4

Unfortunately I had to make this recipe without cardommom pods or bay leaves as none were available o me but the recipe was still very tasty. I also used Pataks Biryani curry paste, so I guess any paste will work well.

ffowles's picture
5

Lovely! Kids wouldn't eat it but then they turn their noses up at everything! I thought it was delicious and really easy to make.

raeliz64's picture
5

This went down well with the whole family. I'll definitely be making this again.
I used Madras paste as that's what I had in the cupboard and omitted the raisins - I don't like them in curry and it was lovely.

vizavi's picture
4

very nice dish. i only think that the flaked almonds and coriander are unnecessary extra here

dopeyangel's picture
3

Very tasty and very simple to make. Don't be put of by needing a few extra ingredients for this one - it's worth it. Very much enjoyed! Though left out the almonds to make it lower in fat.

harrietriall's picture
5

Excellent. Easy to make as you just bung it in the oven and it doesn't mind waiting a while. Really tasty too! I made it with the vegetable balti and various accompaniments for friends. everyone loved it!

cheftara's picture
5

Very nice! I used less chicken stock & left out the raisins. Added tomato puree and garlic with the onions. Can't wait to have it again!

scalywitch's picture
5

Made this last night omitting the chicken as I had already prepared some tandoori chicken, did everything else as the recipe, add ng some mango chutney and homemade raita as sides with naans. It is a really good dish full of flavour which tastes like you have spent hours preparing it, one I will use many times with other Indian style spiced meats, many thanks.

spaceangel's picture
5

Very tasty. Much better than I expected. Will be cooking this again soon.

emmabowler's picture

This is a really nice recipe, very tasty. But I'm sure the cooking time isn't right - 5 minutes for the rice to absorb 850 ml of stock.... more like 25 mins worked for me. Not sure if that was right but the stock was absorbed after this sort of time and I actually used a bit less than 850ml and it was still very moist.

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