Chicken biryani

Chicken biryani

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(353 ratings)

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Cooking time

Prep: 10 mins Cook: 30 mins

Skill level

Easy

Servings

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

Additional info

  • Easily halved
Nutrition info

Nutrition per serving

kcalories
617
protein
49g
carbs
83g
fat
12g
saturates
4g
fibre
2g
sugar
19g
salt
2.01g

Ingredients

  • 300g basmati rice
  • 25g butter
  • 1 large onion, finely sliced
  • 1 bay leaf
  • 3 cardamom pods
  • small cinnamon stick
  • 1 tsp turmeric
  • 4 skinless chicken breasts, cut into large chunks
  • 4 tbsp curry paste (we used Patak's balti paste))
  • 85g raisins
  • 850ml chicken stock
  • chopped coriander and toasted flaked almonds to serve

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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.

Recipe from Good Food magazine, September 2007

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Comments

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moc222's picture
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Fab dish. First attempt at a Biryani and it worked out great. Used Biryani curry paste and added a teaspoon of madras curry powder for additional spice. Didnt use raisans or cinnamon - loved the dish. Will make again and again.

bubbalou's picture
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This is delicious! I left out the flaked almonds and raisins as not my cup of tea, and it tasted fab! Even my 3 year old ate it all up. Excellent one pot dinner, which will become a firm favourite in our house!

natoliver's picture
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Wow, my husband and I loved this. It is delicious and even better the next day. Its so easy. I find myself craving it in the wee hours of the morning.

gowri_j's picture
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This is such a simple recipe and yet as others have reported, is like (or in my opinion, better than) a takeaway. Didn't used raisins as I'm not a fan of them and didn't use almonds - it was filling enough. I think next time I would like to add some thinly cut carrot, I think that'd make it even nicer.

jdasilva's picture
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Tasty dish and easy to make. Would use a spicer curry paste next time for more of a kick! Also used chicken thighs instead of breasts for more flavour.

pushanb's picture

It tastes fine and easy to make, yes, but Biryani should not be degraded like this. This isnt Biryani at all, I am afraid. Call it hakka style chicken curry rice and I wont frown.

2bornot2b's picture

Will definately give this a try

sarahbocks's picture

This is absolutely gorgeous! Although mine was a bit wet at the end so I may reduce the stock ever so slightly..I probably did to much to begin with!

bizzyfizzy's picture
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So yummy!!

Didnt add raisins or almonds, I used quorn in stead of chicken and veg stock instead of chicken stock.
Was very tasty, much healthier than a takeway!

lou1880's picture

This was great, the very first time i have made a Biryani and I couldnt belive how lovely it was. I used brown rice rather than white so it took 45 mins to cook through (maybe next time I will part cook the rice in chicken stock)but the results were fantastic, I also substituted some of the chicken for mushrooms and corgett.

busymummy's picture

Just made this for our dinner & it was absolutely gorgeous.I replaced the rice for new pots as i had some needing to be used up & it was really tasty & worked well.Even my 23 mths old son enjoyed it,thanks will definitly make this again.

granite's picture

I will have to make this after reading so many good reports about it. Can someone tell me if you can freeze this cause I am having people staying for a week and I would like to cook meals & freeze them so that I can enjoy going out with them rather than cooking on the days they are here.

aoifef's picture
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This has become our favourite 'quick & easy' dinner. Absolutely delicious!

cookin_queen's picture
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This is absolutely lovely, really simple to cook and its all in one pot. This will now become a regular evening meal I will keep making. Superb. I made half the ingredients and there was still loads to go round, so ate it cold the following day with salad.

mrsj0nes's picture

lovely dish, i never added the almonds or sultanas & it was still really nice!

djwinkles's picture

I made this recipe at the weekend and I think it came out a bit too stodgey so I think next time I might reduce the liquid a little too as I did wash the rice etc as instructed. OH enjoyed it though with the accompanying Squash & Coconut Curry. Have frozen half - not sure if it is suitable for freezing - anybody else tried freezing it?

adriantwiggs's picture
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I found this to be a very good recipe. I used 650ml of stock and leftover chicken from a roast. Also used a milder paste. It was a real treat. Tasted great and I think the fragrance from the spices works very well. I have also tried the recipe as it is described and i think 850ml of stock is too much, it does not absorb the rice enough. 650ml is good.

renomate's picture
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So quick and easy, have eaten it 2 days running. Unfortunately my husband polished off the remains today so I havent got chance to make the coronation chicken as suggested! Will definitely make again.

barb25's picture
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I agree with all the other comments - this was really simple to make and tasted great.

I already had madras paste so just used half the amount and this worked fine.

Made for dinner today for just 2 of us but used the full amount of ingredients so we can have the rest cold for lunch tomorrow.

Metal's picture
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Delicious 5*
All the family loved this. Quick and yummy. Will definitely cook again, go on try it!

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