Chicken biryani

Prep: 10 mins Cook: 30 mins


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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  • 300g basmati rice
  • 25g butter



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

  • 1 large onion, finely sliced



    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 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


  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)

natzikic's picture

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

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

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

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

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

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

jesslovesleanne's picture

this was yummy :)

jesslovesleanne's picture

this was yummy :)

sunrise59's picture

Excellent...We had it for midweek evening meal and keep having it ever since...My husband says it taste the same as our local indian. Very good. I tend to use a little less curry paste. My son & his girlfirend alway clear their plates when I make this.

jcringean's picture

This was good but I don't eat much salt and so found it too salty. The second time I tried it I used water instead of stock and only used two-thirds the amount of curry paste. That made it much nicer, I thought.

anitadas's picture

it is not actual chicken wrong recipe.

pixieloveheart's picture

I love this and it's now become one of my dad's favourite meals! I serve it with s a simple home-made vegetable curry. This take me a lot longer than 40 minutes though and I only ever make it when I've got lots of time on my hands! Very impressive dish though, much prefer it to the local takeaway!

westiefish's picture

Made this a few times, both with balti patak and madras and is spot on!Making it as i write this!
A very easy recipe and tastes so good!

faypeacock's picture

Fantastic recipe and so easy to do. Everyone really liked it - I will definitely make this again.

manssy's picture

Excellent! Used curry powder though 'cause I don't have paste.

emersands's picture

This is fantastic. Absolutely gorgeous. I tried a little less butter and curry paste so its nice and healthy too. Tastes even better the second day. Brilliant recipe.

helfire's picture

Loved this recipe, we used left over roast chicken, omitted the cardommon and raisins as we do not like these and swapped the corriander for parsley. It was delicious!!!!!! Will be having it whenever I have left over roast chicken.

alesiawinning's picture

Easy to do, fast and really good!


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