Chicken biryani

Chicken biryani

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(386 ratings)

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
  • 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

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  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)

lajpink's picture

This is an amazing recipe. I always use leftover brown meat from a roast chicken and Patak's madras paste to make it a little more spicy. I add peppers, courgettes and tinned spinach. I also throw in some lemon juice, cumin seeds, ginger and garlic. Serve with lots of natural yogurt and I always make enough to have cold for lunch the next day with lots more yogurt! Delicious - it gets better every time I cook it - a great recipe to experiment with and add your own touches.

kingfisher's picture


rhaddock's picture

Have to say really enjoyed it made own paste and used cashews instead of almonds great!

ra_fitzg's picture

I'd recommend removing the cardamon pods before adding the rice - otherwise you run the risk of chewing on one.

andreascoleman's picture

Have made this several times, great quick and easy mid week meal, I emailed it to my son who has just started uni and he even cooked it successfully!

countygirl86's picture

An absolutely fantastic recipe, really easy to make and better than anything you could buy in the shops. A winner.

lynsey100's picture

Absolutely gorgeous!

nancyoconnor's picture

Delicious! This has become a firm favorite in our family - my 1 and 3 year old loves this. I add mushrooms and use Rogan Josh curry paste.

vika_acd's picture

mmmm, although actually I don't like carry, spice and raisins.... but this one is goood and I'm totally in love with this recipe :)

pewter's picture

wasn't that impressed - have made better mid week meals.Think it was ruined by use of Sharwoods Balti paste - all I had.

chloejcox's picture

My husband says this is better than a takeaway and thats quite an achievement!

fmarshall's picture

I used curry powder because I didn't have curry paste handy and it was very tasty. Even the kids (aged 1 and 3) ate it and they are notoriously picky.

mymatemilo's picture

Sooooo Easy, and very tasty too!! we all loved it in our house, i love one pot meals such as this. will definetly make it again thats for sure!

mrsnoonoo's picture

Very easy to make and has lots of taste. Will be making this over and over again. Left the raisins out as not keen of fruit in my dinner. I used a little less stock.

hattiechambers's picture

Delicious, a great Friday night dinner and definitely good enough to serve guests (the almonds and corinader make all the difference we think). We also used slightly less water and boosted veg with courgette and mushrooms (added just after the chicken). Even tastier (and more economical) using trimmed and chopped boneless, skinless chicken thighs.

philipmaguire's picture

Really quick & easy dish. Very convenient. I'm making for the third time in two weeks!
I add peas & green beans to beef up the the health quota.

Fresh sliced tomatoes & hard boile eggs make a great garnish alongside the corriander leaf
Whiz up some ginger, chilli & garlic to add extra flavour.

poshpause's picture

Very easy to do and very yummy to eat! Perfect for watching the X-Factor, with a plate in one hand and a fork in the other. LOL I added garlic, because we can't do without it and chilli to liven up the heat, plus some sliced mushrooms and green beans cut to about 1" long. Padded it out sufficient for three of us - with a spoonful left over for the dogs, who said it was very delicious, too.

robnia's picture

A good recipe but as mentioned by a few people it needs a little adapting. Less water and careful with the amount of raisins otherwise it becomes too sweet. Would definitely make again as a mid week meal.

mathed's picture

Tried this for the first time...the rice ended up too soggy and mushy. Probably 850mls was too much. Also the paste lacked flavour and all we got was chilli. If I do try this again I will need to adapt it. Filled a hungry stomach all the same.

imabadpixie's picture

Very Tasty and very easy, but I thought it was a little bit watery. Could have done with only 400-500ml water (i put approx 600ml as suggested by some). But even so, it went down well with Mum and Boyfriend with vegetable curry on top!

I would make again.


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