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Chicken biryani

Chicken biryani

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(387 ratings)

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

    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

    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
  • 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 (417)

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!

scoflo's picture
5

without almonds & raisins but gorgeous

spudding_98's picture

A really lovely quick tasty dish, we've had this a few times. Its saved us a fortune on takeaways!!

emmatur's picture
4

We have cooked this dish a few times now and its really enjoyable and easy, we leave out the raisins though as none of the family like them. Very tasty dish.

alicebolton's picture
5

Amazingly easy and so delicious!!

angfen's picture
5

easy and good

ummyusuf's picture
5

For a really authenic traditional taste add a couple of half boiled eggs. Cut them into halves and serve on top of the biryani. Tastes fab and it's tradionally how it should be served.

flossynugget's picture
5

Excellent, added extra veg too. Really tasty.

shennan's picture

When you order this from a take away, you get an accompanying vegetable curry sauce, which is really yummy! No recipe seems to tell you how this is made? If anyone is in the know, I would love the recipe please ;)

radnors's picture
4

Lovely midweek supper as all the ingredients except the coriander were in my larder. However, I used easy cook basmati which probably needed slightly less stock. I also used two stock cubes and this made the finished dish slightly salty so will use one in future. I threw in a handful of frozen peas to add colour as I had no coriander to hand. Will certainly make this again.

bessydinner's picture
4

Very good I'd tried the peanuts too (as I didn't have almonds) and I left the rasins which I never like in Indian dishes.

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