Chicken biryani

Chicken biryani

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(390 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 (419)

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.

minihane123's picture
5

Nice. Left out the coriander, otherwise exactly as recipe. Even my three fussy girls (5, 3 and 2 1/2) ate it!

gumpyoldget's picture
5

Lovely, "What more do you want?" (Lamb?)

I keep forgetting to rate the recipes, idiot that I am!

gumpyoldget's picture
5

Lovely, "What more do you want?" (Lamb?)

derekgiles's picture
5

excellent smash into food! few poppodums! chilled beer! heaven

catherinedoherty's picture
5

First recipe I tried from this site and it was a big success..will definilty make again

pinkiedoo's picture
3

Very tastey, had run out of the curry paste so had to use some of this special sauce so it was a bit stogy but very nice.

pinkiedoo's picture
3

Very tasty, we had run out of curry paste and couldn't find any at the local co-op so we had to use a bit a curry sauce instead a little stogy but lovely.

alanjohnstone's picture

Very tasty but couldn't understand why there wasn't any garlic - I added two cloves which gave it a bit more flavour

alisonx1963's picture
5

This was an absolutely fantastic recipe which was so easy to make. Since I don't like almonds I added in some unsalted cashew nuts instead. This is one that I'll definitely be making again.

verityrose's picture
2

too much water for this recipe! That made the dish quite wet indeed..

natzikic's picture
5

This was amazing! I will definitely do this again and may try a lamb version with lamb rogan josh paste instead of the balti paste. Highly recommend :)

margimac's picture
5

Lovely recipe. Easy tea time meal.
Didn't add the corriander or raisins .
Next time we make this would add mushrooms, peas and pepper, even cauliflower.

Would highly recommend.

bonbon-1975's picture
5

Absolutely loved this recepy!!! so easy to make aswell - will defenetly be making this again and again!! everyone enjoyed it and gave it 10/10!! wow!! only changes for me was no raisins or almonds (don't eat those!) and I added about 5-6 sliced mushrooms when the onion had softened for about 5mins, also only used 500ml chicken stock as suggested by others - thanks to those comments as it turned out perfect - any more and it would of been a soggy mess!! cooked rice bit longer than the suggested 5mins - took about 15-20mins then it was perfect!! lovely!! :0

sunset123's picture

My husband really loved this recipes. And he his indian and cooks this all the time. So one night I thought I would give it a try and he loved it. Like to seve with riata saled.

kilbarchancats's picture

Absolutely amazing - loved loved loved this so much. Will definitely become a regular make. Mmm tastes even better reheated for lunch today. I was sceptical and thought the rice may turn out like mush, but followed instructions exactly and it was perfect - reheated fine too. Don't be tempted to cook for longer than it says - 5 minutes seemed contrary to what you might think, but trust the recipe. the only changes I made were a wee pinch of powdered cinnamon, not having a cinnamon stick. Also, added several handfuls of frozen peas, this really added to the colour and the taste. Can't wait to make this again - I'm so delighted with how good it was.

wcameron's picture
4

This was a great recipe. Easy to make and really tastey. I've made it quite a few times now and I tried it col too yummy

wcameron's picture
4

This was a great recipe. Easy to make and really tastey. I've made it quite a few times now and I tried it col too yummy

ashlie's picture
5

very tasty. enjoyed by myself and my boyfriend. i didnt use raisins or almonds, but it still tasted good!

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