Chicken biryani

Chicken biryani

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(385 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 (416)

phlilly's picture

Really simple and delicious recipe! 5 Stars!!

ayakopedersen's picture

Great and simple recipe, I must have made it at least 20 times! Our 2yr old loves this, too!

wendymum's picture

Really, really good biryani. I made it without raisins and it was still great....I would just have to pick them all out again before my kids would entertain it.

suzymmorton's picture

Really tasty. I didn't bother to rinse the rice but should have done as it got a but sticky and starchy after I'd stirred it and dished it up. Will definitely make it again.

jbce01's picture

Made this TWICE today!! Second attempt was absolutely delicious!!

First attempt was just pure stodge because of the fluid quantities. I soaked the rice as the recipe states and then added about 700ml stock as I had read other reviews but I think the rice must have soaked up a lot of water in the soaking phase. I remade it because it was so frustrating. Second attempt I ignore the soaking phase and just rinsed the rice and then I added 500ml stock and then checked the rice once it had all been absorbed and added a smidge more as the rice was still a little firm. After these tweaks this recipe deservedly is awarded 5 stars!!!!

livvykins21's picture

What a lovely, yet easy dish to make. Very tasty but not overpowering with a little bit of heat. Rice was delicious following this method. Recommend strongly!

simonharmel's picture


mrsdrjones's picture

This was really tasty. I only used three chicken breasts and there was plenty. I followed the recipe and timings completely and it came out well and did'nt take long to make.Think I might an extra onion next time.

ymnpwr44's picture

Super Easy and Delicious....

carolwright25's picture

Lovely flavour and nice and easy. I may have over cooked it and ended up using more stock because it was a bit stodgy. I will definitely make it again.

griff1954's picture

what an easy dish to make, added a few good shakes of Garam Massala also used Asda hot & spicy Biryani sauce as an extra curry, clean plates all round

rusmith's picture

Awesome dish!!!

marlyly89's picture

Soooooo yummy and packed full of flavour!!! One of the best recipes I've ever found on here, will be making this time and time again!

amyhoare's picture

Made without the coriander and almonds - still tasted great!

gilliebeans's picture

I have been making this dish approx every 3 weeks for 2 years. Sometimes I use cooked chicken but the best one is made with cooked lamb. I have even tried it with cooked pork and I have never had a failure (according to husband) who would eat it once a week if given the chance. I use 200g of easy cook basmati to 500ml of stock and 5 good teaspoons of Bart's Veeraswamy Medium Moglai curry paste for the 2 of us - apart from that I use the recipe for 4.

julieguest's picture

10 out of 10 :)

eilidhrhead's picture

Really, really tasty! Made it for my mum and dad who said it was the best meal they'd had in years and miles better than any takeaway. I served it with the basic curry sauce recipe I found on here, a cucumber salad and some natural yogurt. Yummy!

andrea0018's picture

Great recipe. So easy and yet so tasty. My wonderful family love me cooking this for them. Lucky lot!!!

gailicious's picture

Very tasty

nicolaboo's picture

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


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