Chicken biryani

Chicken biryani

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(404 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

    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, questions and tips

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hleblanc
19th Oct, 2011
5.05
a fab recipe, would it not be better to bash the cardamom pods before use and if no cinnamon stick how much powder would you use?
trishkins69
19th Oct, 2011
5.05
Made this last night but substituted Quorn and veg stock to make it veggie. The raisins really add a burst of flavour. Very tasty and easy to do. I think it might become a regular fixture in our house.
sarahdenman
15th Oct, 2011
4.05
Great Recipe, Loved by all the family although i would reccomend cooking the rice for a few minutes just to soften it :)
odonoghuejenny
12th Oct, 2011
5.05
One of my favourite recipes! Make it all the time and it's foolproof! I teach Home Economics and make it with students all the time and they LOVE it! It's gorgeous served with Raita and naan bread!
yorkshirelass1000
8th Oct, 2011
5.05
Best I have ever cooked. Fantastic easy receipe!
lwilliams82
6th Oct, 2011
5.05
This is one of my favourites! Really flavoursome. I used a Pataks Biryani paste which worked perfectly (of course)! Served it with naan bread and a salad of tomatoes, onions, lemon juice, coriander and a little sugar, yum!
perle111
5th Oct, 2011
5.05
I tried this last night for a girls night in and it went down a treat. It's so easy and very tasty that I know for a fact I'll be cooking this again.
perle111
5th Oct, 2011
5.05
I tried this last night for a girls night in and it went down a treat. It's so easy and very tasty that I know for a fact I'll be cooking this again.
pattiemac
2nd Oct, 2011
5.05
I made this last night. Its quick and easy and very tasty. This will definitely be a weekend favourite with us.
apstan222
29th Sep, 2011
3.05
Not bad, although I added extra spice as did not have enough kick in it for our liking. Omitted the raisins for this reason as well (not usually a fan of fruits in Indian cooking). Not sure if I would make again...

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