Chicken biryani

Chicken biryani

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(405 ratings)

Prep: 10 mins Cook: 30 mins

Easy

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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Ingredients

  • 300g basmati rice
  • 25g butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1 large onion, finely sliced
    Onion

    Onion

    un-yun

    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
    Turmeric

    Turmeric

    term-er-ik

    Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…

  • 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

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.

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Comments, questions and tips

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Martinito
8th Dec, 2014
5.05
Really nice dish. Made this at the weekend as I didn't know what to make, so thought I'd give this a try. Very simple to cook using many everyday/store cupboard ingredients. The supermarket didn't have the Patak's Balti paste so I went for their store brand instead (still tasted awesome). I ended up adding in some roasted butternut squash only because I had this leftover in the fridge and didn't want it going to waste. I can certainly recommend it, however, it's not essential to the recipe and will taste just as great without it! Plenty of leftover to enjoy through the week and will certainly be making it again another time.
lemonmelts
7th Nov, 2014
5.05
This has become a favourite recipe in our house. It's easy, delicious and makes loads.
traceyachapman
10th Oct, 2014
Never ceases to amaze me how people alter a recipe dramatically then post a comment saying delicious lol. IT'S NO LONGER THE SAME DISH.
11011101
12th Oct, 2014
Couldn't agree more
Turner Ow'nde's picture
Turner Ow'nde
30th Sep, 2014
Turned out pretty well, not keen on the balti paste but the raisins balance it out with sweetness
Lyn.
26th Sep, 2014
5.05
I used thighs as I much prefer them. Really nice.
lseastwood
7th Aug, 2014
5.05
Delicious and so easy to make with store cupboard ingredients, this one has Ben added to my regular repertoire
oliver house's picture
oliver house
19th Jul, 2014
5.05
Absolutely delicious dinner! Very easy to make and tastes amazing. We skipped the raisins, coriander, almonds and chicken stock. We also cooked rice and chicken separately and then served the curry on top of the lovely fluffy mound of rice. The level of spiciness was just right, with my wife who is quite sensitive to spiciness finding it hot but pleasant, and me, as a spice lover, finding it mild but equally pleasant. Considering how easy it was to prepare this and how yummy it turned out we'll definitely be making it again.
jbartnz
14th Apr, 2015
well with all those changes its a completely different recipe! I can maybe understand leaving out the raisins and maybe the almonds but why the chicken stock and coriander??? Surely they are essential to a biriyani. Surely it would render it almost tasteless.
amp1043's picture
amp1043
3rd Jul, 2014
5.05
Very good recipe! It's perfect for making a day or two ahead and simply serving cold. I use less rice and stock - 250g of rice and 750ml of stock.

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