Chicken biryani

Latest comments and suggestions

Results 101-120

• little.ms.cookie

  17 April 2009

  little.ms.cookie commented on this recipe

  This is fantastic. Absolutely gorgeous. I tried a little less butter and curry paste so its nice and healthy too. Tastes even better the second day. Brilliant recipe.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Mai

  17 April 2009

  Mai rated and commented on this recipe

  

  Excellent! Used curry powder though 'cause I don't have paste.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• peacock

  22 April 2009

  peacock rated and commented on this recipe

  

  Fantastic recipe and so easy to do. Everyone really liked it - I will definitely make this again.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• westie

  23 April 2009

  westie rated and commented on this recipe

  

  Made this a few times, both with balti patak and madras and is spot on!Making it as i write this! A very easy recipe and tastes so good!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Pixieloveheart

  25 April 2009

  Pixieloveheart rated and commented on this recipe

  

  I love this and it's now become one of my dad's favourite meals! I serve it with s a simple home-made vegetable curry. This take me a lot longer than 40 minutes though and I only ever make it when I've got lots of time on my hands! Very impressive dish though, much prefer it to the local takeaway!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• anita

  03 May 2009

  anita commented on this recipe

  it is not actual chicken biryani.total wrong recipe.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• JaneyC

  05 May 2009

  JaneyC rated and commented on this recipe

  

  This was good but I don't eat much salt and so found it too salty. The second time I tried it I used water instead of stock and only used two-thirds the amount of curry paste. That made it much nicer, I thought.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Charmers

  17 May 2009

  Charmers commented on this recipe

  Excellent...We had it for midweek evening meal and keep having it ever since...My husband says it taste the same as our local indian. Very good. I tend to use a little less curry paste. My son & his girlfirend alway clear their plates when I make this.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Jessloveleanne

  23 May 2009

  Jessloveleanne commented on this recipe

  this was yummy :)

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Jessloveleanne

  23 May 2009

  Jessloveleanne commented on this recipe

  this was yummy :)

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• placebo_effect

  24 May 2009

  placebo_effect rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Ashlie

  27 May 2009

  Ashlie rated and commented on this recipe

  

  very tasty. enjoyed by myself and my boyfriend. i didnt use raisins or almonds, but it still tasted good!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Wend

  28 May 2009

  Wend rated and commented on this recipe

  

  This was a great recipe. Easy to make and really tastey. I've made it quite a few times now and I tried it col too yummy

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Wend

  28 May 2009

  Wend commented on this recipe

  This was a great recipe. Easy to make and really tastey. I've made it quite a few times now and I tried it col too yummy

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• kilbarchancats

  29 May 2009

  kilbarchancats commented on this recipe

  Absolutely amazing - loved loved loved this so much. Will definitely become a regular make. Mmm tastes even better reheated for lunch today. I was sceptical and thought the rice may turn out like mush, but followed instructions exactly and it was perfect - reheated fine too. Don't be tempted to cook for longer than it says - 5 minutes seemed contrary to what you might think, but trust the recipe. the only changes I made were a wee pinch of powdered cinnamon, not having a cinnamon stick. Also, added several handfuls of frozen peas, this really added to the colour and the taste. Can't wait to make this again - I'm so delighted with how good it was.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Ann

  11 June 2009

  Ann commented on this recipe

  My husband really loved this recipes. And he his indian and cooks this all the time. So one night I thought I would give it a try and he loved it. Like to seve with riata saled.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Elena

  18 June 2009

  Elena rated and commented on this recipe

  

  Absolutely loved this recepy!!! so easy to make aswell - will defenetly be making this again and again!! everyone enjoyed it and gave it 10/10!! wow!! only changes for me was no raisins or almonds (don't eat those!) and I added about 5-6 sliced mushrooms when the onion had softened for about 5mins, also only used 500ml chicken stock as suggested by others - thanks to those comments as it turned out perfect - any more and it would of been a soggy mess!! cooked rice bit longer than the suggested 5mins - took about 15-20mins then it was perfect!! lovely!! :0

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• busymama

  19 June 2009

  busymama rated and commented on this recipe

  

  Lovely recipe. Easy tea time meal. Didn't add the corriander or raisins . Next time we make this would add mushrooms, peas and pepper, even cauliflower. Would highly recommend.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• natashazikic

  22 June 2009

  natashazikic rated and commented on this recipe

  

  This was amazing! I will definitely do this again and may try a lamb version with lamb rogan josh paste instead of the balti paste. Highly recommend :)

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• kashaw

  02 July 2009

  kashaw rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/4686/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

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

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Caribbean French German Greek Indian Irish Italian Japanese Mediterranean Mexican Middle Eastern Moroccan Scottish Spanish Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Soup Course Breakfast Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Anjum Anand Ching-He Huang Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Matt Tebbutt Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Sarah Cook Silvana Franco Simon Rimmer Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Search by magazine BBC Good Food Olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 4

Preparation and cooking times

Prep 10 mins

Cook 30 mins

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

Per serving

617 kcalories, protein 49g, carbohydrate 83g, fat 12 g, saturated fat 4g, fibre 2g, sugar 19g, salt 2.01 g

Advertisement

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.