Chicken biryani

Chicken biryani

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(355 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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sarahjac's picture
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Where did I go wrong?!

Reading the glowing comments I had to try this dish. I'm not a fan of spicy foods so when I tell you that this recipe was kind of bland, you'll know I mean....bland. I halved the ingredients (cooking for two), and went further and used only 300 ml stock, because others had said that the stated amount was too much. This worked OK, and everything had absorbed well - looked professional and not unlike the photograph (for a change!).

But on tasting I kept thinking I should've added a shed load of salt or something. Oddly flavourless. Hot (cos of the curry paste) but bland. I don't want it to beat me, so next time I'll add more raisins (liked the sweet element) and will use a whole chicken stock cube (I'd halved it because of reduced stock amount). But this recipe is missing something. Was I supposed to use salt? Or is there enough in the curry paste? I'll probably try and add some yoghurt next time too. Ho hum.

kosicedeb's picture
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Didn't use cardamom or sultanas as I didnt have any in. Added garlic with onions. Added peas and near end. Used 750ml water and it was just right amount. Everyone really enjoyed it. Will make again but will use curry powder for healthier option next time.

amyxmoo's picture
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Can't fault this recipe at all. I have made it a few times already and am sure to make it again.
My friends and I have a Curry Club on Mondays and this is one of the favorites now. Tastes great and the chicken is always nice and tender .
I for one will be enjoying this recipe for a long time to come :)

kateindublin's picture
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I thInk I am the only person not to be impressed with this dish! The flavour was bland and it was all a bit stodgy. Wouldn't make again. Although, based on everyone else's comments maybe I did something wrong!

celesta's picture
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Really very tasty!

lisabutcher35's picture
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A quick and easy midweek meal that all the family enjoyed. Will be making this a regular dish in our household.

retro75's picture

Quickly made, quickly scoffed by kids & adults alike.
Highly recommended.

millygray's picture
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So yummy!!! Also made coronation chicken with the left overs the next day. Very easy, and very tasty. Highly recommend.

mamadel08's picture

I did not include cardamon, raisins or almonds as we are not keen. Full portion size but only used 550ml of stock. Added pataks Korma paste and extra ground coriander, with peas for colour. Used lamb instead of chicken and garlic oil instead of butter. Next time will half portion as makes loads and use spicier paste but worked perfectly.

arsenal-yummy's picture
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My son described this as "yum-tastic". It was. A portion for four disappeared into two hungry adult mouths in a flash.

samwaite's picture
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Very easy and very tasty!

elkvis's picture
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Yum

fionam37's picture
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Delicious and so very easy

fionahamlin's picture
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Excellent recipe and great cold the next day

brocon's picture
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This is a very easy dish and tastes yum. I used korma paste and it was fine would try the balti next time, didn't have turmeric, it didn't seem to matter much, I also left out raisins as my kids are picky. I think this would be a great recipe for a buffet party.

mandyfduffin's picture

Very bland and would not make again.

abib-t's picture

Really lovely and easy - made with quorn chicken and added some lightly cooked sugar snap peas at end. V.good.

sheenacombridge's picture
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This recipe is amazing so much better than a take away my family loved it. I personally didn't put the raisins and almonds on it because I have fussy kids but still very tasty also added more rice so we had leftovers :)

kailua's picture
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Thank you so much. I have just made this meal much to the surprise of my husband who usually does all the cooking. He liked it so much he had seconds and kept saying this is really good. Feel on top of the world. Thank you BBCGoodFood and all the people who take the time to rate recipes and give their suggested improvements. :-))

potters6's picture
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made tonight, used only 650ml stock as read on a couple of comments. finished up great, thoroughly enjoyed. Tastes authentic and only takes half an hour. used 4tbsp of pataks balti paste and it was not spicy in the slightest, will use more next time or possibly add chillies? but otherwise I recomended!

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