Chicken biryani

Chicken biryani

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(397 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


  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 (423)

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.

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

Absolutely delicious and easy to make.

lockolegs's picture

Made this for me and the wife, used sultanas instead of raisins.

Very pleased with the result.

Crumbortwo's picture

So average. I just cannot understand what the fuss is about.

mayaaron's picture

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

philinbrighton's picture

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

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

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

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

linclad's picture

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

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

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

philinbrighton's picture

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.


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