Chicken biryani

Chicken biryani

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(343 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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gailicious's picture
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Very tasty

nicolaboo's picture
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Really lovely. Used curry powder instead of paste and left out almonds and raisins. Will make again.

strive's picture

I made this with frozen vegetables in less than an hour for a friend, it was delist!! Will definitely make again :)

lauren_d_m's picture
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Absolutely delicious and easy to make.

lockolegs's picture
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Made this for me and the wife, used sultanas instead of raisins.

Very pleased with the result.

Crumbortwo's picture
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So average. I just cannot understand what the fuss is about.

mayaaron's picture
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Love this recipe, have made it quite a few times. Am going to make it with lamb next!

philinbrighton's picture
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good mid week dish, easy and pretty low fat. I always try and stick some veg in too, like beans or peas.

xpinkiix's picture
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This is a great midweek meal and my two year old loves it.I leave the almonds off because of the kids but definitely a winner.

sparklepop's picture
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This was surprisingly good!! I also added cauliflower and mushrooms, (plus double the curry paste since this made double the amount of the main solid ingredient; which would have just been chicken).... I also added four cloves, one tablespoon of garam masala, some chilli powder and two cloves of garlic. Brilliant!

suegriff26's picture
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Very good, added some frozen peas when adding the rice. Used dried mixed fruit as that was in the cupboard.

linclad's picture
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This was absolutely excellent, and the only way I know of cooking basmati rice like risotto rice - with roughly the same result!

linclad's picture
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This was absolutely excellent, and the only way I know of cooking basmati rice like risotto rice - with roughly the same result!

cblizzard19's picture
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It tasted lovely but had alot of excess liquid left? Not sure what I did wrong, any tips welcome x

philinbrighton's picture
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Very nice. I used tikka paste and threw in a couple of cloves (much to be boyfriends distress when he got one caught in his teeth). I also chucked in some veg I had sitting around to make it into a one pot meal (mushrooms, green beans & peas). I would make again as it's pretty healthy and quick for mid week.

umbenhen's picture

Very nice
Quick and easy meal !!

brennie72's picture
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Excellent and extremely easy to make!

dnicastro's picture
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Turned my 81 year old father into a curry fan after all these years!!!
Made it several times now, never fails to impress, very tasty!

missmummy25's picture
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Love this recipe. I've made it lots of times and it's so easy. I leave out the raisins, coriander and flaked almonds, but it's still delicious. Even our toddler loves it. I use 750ml of stock as I found the suggested 850ml to be too watery.

mandafers's picture
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Can't believe this worked! I've tried loads of biryani recipes and they often come out too stodgy or with too much liquid left but this was perfect. I used a rogan josh paste so kept the amount the same which gave a great flavour without being too spicy. Also added edamame beans and would add green beans/broccoli/mushrooms next time to make it more interesting. Will keep making this.

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