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)

ddeedman's picture

I made this last night, I added chopped pepppers and courgettes and reduced the stock to about 650mls, it was absolutely gorgeous, full of flavours, my hubby said it was the best thing I had ever made! Will definately make again. I made enough for 4 and have frozen the other 2 portions.

cheftara's picture
5

I used less chicken stock, cinnamon powder instead of stick, added garlic and passata. I also left out the raisins (abit funny about having these in a curry). Was lovely, recommended!

kerryyaxley's picture
5

Lovely quick and easy dish - my rice was a little overcooked so will reduce the liquid next time. Used sultana's and madras paste. Will definitely make again!

provene's picture
5

Made as per the receipe and it was a huge hit. Kids loved it and as there was just the three of us there was enough left over for coronation chicken (mixed in a couple of tablespoons of mayonnaise once it cooled) for all of us for lunch the next day - excellent! Will definitely do again as it is so easy and such a great midweek meal.

Didn't have any cinamon sticks, but the ground seemed to work just as well. Very tasty without being too spicy.

crystallight444's picture
4

Made this yesterday. I cooked it about an hour before serving as I thought leaving it to rest would intensify the flavours. I used 500ml of stock when cooking. When I heated it up, I added more water which I regretted as it did make it really stodgy. So try and aim for a dryer feel, and for the rice to be more separated and fluffy. Also don't leave it too long between adding the paste and then the stock. I did that and it resulted in the bottom of the pan burning! Was very tasty though.

gquti26's picture
4

This so good. I'm eating it as I type although I think 850ml of stock is a little too much. I'm going to reduce to 700ml next time to get a drier rice base.

maryechappell's picture
5

Very nice, I found I had no raisins so added chopped dried apricot instead.

maryechappell's picture
5

Very nice, I found I had no raisins so added chopped dried apricot instead.

emmalh's picture
5

Wow have to echo other comments ...absolutely yum! Made the fatal mistake of adding the recipes amount of stock will try 600ml next time. Didn't have curry paste so used 1 tsp of curry powder instead so the kids would eat it. I would add more personally. Also did the coronation chicken using the leftovers...love it and will be making it loads!

littlecallumsmum's picture
5

Amazing! So easy, so quick and so tasty! Yummy!

aeybkme's picture
5

Gorgeous, made some daal to go with it.. also used thighs instead of breast which was lovely.. although slightly less healthy.

ellenmurph's picture
5

Yummy and easy!

mazam86's picture
4

not much flavour, but i used asda balti paste!

majamp's picture
5

Quite the winner. I used pine nuts in stead, as I did not have flaked almonds. I also added peas and some left-over courgette and there is even enough for lunch the next day!

blondie1st's picture
5

I cooked this recipe 1st time using your original recipe.We all enjoyed it but wanted it a bit hotter.2nd cooking i used Biryani sauce,4xlg tbls and got just the results & nip we required. I will continue making this recipe. Evie.

hunkydory's picture
5

First time I've made a biryani and gave this one a go due to all the great comments and it didn't disappoint. Will be a regular in our house now! Very quick and simple!

GVB's picture
5

Very easy to make and a firm family favourite. Usually serve with naan breads and a dollop of creme fraiche. It keeps really well for lunch the next day, hot or cold. Brilliant mid week meal. Also easy to prepare in advance: I add 75% of the fluid, bring to the boil and take off the heat. Before serving I add the remainder of the stock and bubble until it's all absorbed. Delicious!

cocovanilla's picture
5

Very yummy!! Turned out perfect and I'm usually a disaster in the kitchen!

njwilson121's picture
5

forgot to rate!

njwilson121's picture
5

WOW, WOW, WOW! I've tried many curries on this website, and none of them have 'failed', but this is by far the best! I did it to the recipe (apart from using turkey instead of chicken), and it's got to be my favourite recipe in my folder now!

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