Chicken biryani

Chicken biryani

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(345 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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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!

lulucyxx1's picture

How spicy is this? i have guest where some like spice and some dont?

stephaniepebrocq's picture
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Just made it and it was delicious!! I used a bit less than 500ml of stock for 200 grams of rice and it was perfect!

hotlipz's picture
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love this but as spice addicts we need a little more so I always put a teaspoon full of Garam Masala and half a teaspoon of chilli powder in with it - YUMMMMMMMY!!!

rinkevs's picture
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Easy to cook!!! This was my first curry I ever made & my husband absolutely loved it. This recipe is his favourite!!! Cannot go wrong!

sampsncaz's picture
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My husband and kids love this recipe and i love how quick and easy it is to make!

hamish1949's picture
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Absolutely delicious.My neighbours who are Indian have said that it beats their biriyani hands down!!!. Added some cauliflower for texture which was great.Will definatly make again

suz1584's picture
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Made this tonight for the first time - Amazing!! Loved by everyone in the house and can see this being made often here. So easy to make and doesn't take long at all.

vivaves's picture
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Glorious! I used Patak's korma instead of balti paste, so I still don't know what it was intended to taste like, but my version was fab. I had been a bit concerned that I'd jeopardised the success by letting the onions brown in the initial frying, but it didn't seem to affect the final outcome (or maybe it did, but it improved it!). The other tweak I made was using skinless thighs and drumsticks instead of the cubed chicken breast, so to make sure they were cooked thoroughly, I put them in at the same time as the curry paste, fried til aromatic, then added the stock and simmered, covered, for a good half an hour before adding the rice, so the meat was falling off the bone. Wonderful, wonderful. I can't help thinking that using chicken on the bone has got to be an improvement on the original, as the meat was so tender and flavoursome, so I'd urge people to try it. Will definitely make it again (and do it my way!).

kellett's picture
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Couldn't find the balti paste suggested so used Waitrose's 'spoonful of balti curry paste instead. Was cooking this for two small children (aged 4 and 2) so only used 3 tbsp. Added some frozen peas for the last ten minutes. Really tasty and very easy. Will definitely make again.

j_hersee's picture
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Delicious! I also added a red pepper to increase the veg content. Only slight disappointment was that the chicken pieces ended up a bit dry. I may have cooked them for too long at the "Cook until aromatic" stage - I did about 10 mins. This instruction is a bit too vague - would be helpful if more specific. Any suggestions from anyone else about how long to cook for at this stage before adding the rice?

jessicafoxx's picture
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OUTSTANDING!! this was absolutely delicious and super easy. I would like to try it with lamb next time.

thegun's picture

Enjoyed cooking this, taste really good, thumbs up !

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