Chicken biryani

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
Save to My Good Food
Please sign in or register to save recipes.

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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (427)

Martinito's picture
5

Really nice dish. Made this at the weekend as I didn't know what to make, so thought I'd give this a try. Very simple to cook using many everyday/store cupboard ingredients. The supermarket didn't have the Patak's Balti paste so I went for their store brand instead (still tasted awesome).

I ended up adding in some roasted butternut squash only because I had this leftover in the fridge and didn't want it going to waste. I can certainly recommend it, however, it's not essential to the recipe and will taste just as great without it!

Plenty of leftover to enjoy through the week and will certainly be making it again another time.

lemonmelts's picture
5

This has become a favourite recipe in our house. It's easy, delicious and makes loads.

traceyachapman's picture

Never ceases to amaze me how people alter a recipe dramatically then post a comment saying delicious lol. IT'S NO LONGER THE SAME DISH.

11011101's picture

Couldn't agree more

Turner Ow'nde's picture

Turned out pretty well, not keen on the balti paste but the raisins balance it out with sweetness

Lyn.'s picture
5

I used thighs as I much prefer them. Really nice.

lseastwood's picture
5

Delicious and so easy to make with store cupboard ingredients, this one has Ben added to my regular repertoire

oliver house's picture
5

Absolutely delicious dinner! Very easy to make and tastes amazing.

We skipped the raisins, coriander, almonds and chicken stock. We also cooked rice and chicken separately and then served the curry on top of the lovely fluffy mound of rice. The level of spiciness was just right, with my wife who is quite sensitive to spiciness finding it hot but pleasant, and me, as a spice lover, finding it mild but equally pleasant.

Considering how easy it was to prepare this and how yummy it turned out we'll definitely be making it again.

jbartnz's picture

well with all those changes its a completely different recipe! I can maybe understand leaving out the raisins and maybe the almonds but why the chicken stock and coriander??? Surely they are essential to a biriyani. Surely it would render it almost tasteless.

amp1043's picture
5

Very good recipe! It's perfect for making a day or two ahead and simply serving cold. I use less rice and stock - 250g of rice and 750ml of stock.

mmmichaela's picture

Fab! Very easy to make and tastes great.

gemmaeyre's picture
5

This is a great dish, really yummy! Very easy to make we had it when friends were over, went down a storm! Everyone loved it

mademoiselleoliver's picture
5

This is very yummy and well worth making. I used leftover roast chicken in mine and added green beans and mushrooms too. Really quick but with a really authentic flavor and no messing about.

foodguru77's picture

This is a good recipe for a Chicken Biryani but is missing two key ingredients and that is saffron and crispy fried onions. The most authentic indian biryani comes in layers of saffron rice and is fairly moist. If you add the 2 ingredients it makes a big difference to this dish. In London the best biryani is got to be Kadiri's restaurant in Willesden which is truly out of this world!

Sabyasachi's picture

Wow !! This looks so delicious. My head hurts from watching this delicious item and not being able to taste it ..

skt13_devon's picture

This dish went down a storm in my house. I followed the recipe but washed rather than soaked the rice. I used Pataks Madras paste for a bit of a kick.

Hubby said it was the best home made curry he had ever eaten! Will definitely be making it again.

ashlie's picture
5

Have rated this recipe a couple of years ago, but recently cooked this again for my boyfriend who claimed he "hated biryani". Needless to say he absolutely loved it! Will be cooking this again soon! :)

gemmaeyre's picture
5

Will be making this again. Made it for friends and they all loved it

jadelucywatson's picture

This was really lovely and very simple to make. Like many people I used 500ml of stock and it turned out perfectly. Only thing I would recommend is to make sure you use a heavy based pan. Unfortunately we only had a little saucepan to hand and I very nearly ruined it! Would definitely cook this again :)

shafiqkhan's picture

I make biryani all the time, I never add the stock to the rice (that is the method used for pilau or pilau biryani)... The chicken curry part of the dish is supposed to be cooked separately from the rice, which should be cooked in plenty of water and drained. The two are then layered , starting with some of the curry, followed by rice and then repeated.

Pages

Questions (7)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (3)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…