Chicken biryani

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• Emmatur

  28 September 2009

  Emmatur rated and commented on this recipe

  

  We have cooked this dish a few times now and its really enjoyable and easy, we leave out the raisins though as none of the family like them. Very tasty dish.

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• Mark&Amanda

  09 October 2009

  Mark&Amanda commented on this recipe

  A really lovely quick tasty dish, we've had this a few times. Its saved us a fortune on takeaways!!

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• scoflo

  10 October 2009

  scoflo rated and commented on this recipe

  

  without almonds & raisins but gorgeous

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• njwilson121

  16 October 2009

  njwilson121 commented on this recipe

  WOW, WOW, WOW! I've tried many curries on this website, and none of them have 'failed', but this is by far the best! I did it to the recipe (apart from using turkey instead of chicken), and it's got to be my favourite recipe in my folder now!

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• njwilson121

  16 October 2009

  njwilson121 rated and commented on this recipe

  

  forgot to rate!

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• CocoVanilla

  26 October 2009

  CocoVanilla rated and commented on this recipe

  

  Very yummy!! Turned out perfect and I'm usually a disaster in the kitchen!

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• Jo's Recipes

  02 November 2009

  Jo's Recipes rated this recipe

  

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• Gemma

  06 November 2009

  Gemma rated and commented on this recipe

  

  Very easy to make and a firm family favourite. Usually serve with naan breads and a dollop of creme fraiche. It keeps really well for lunch the next day, hot or cold. Brilliant mid week meal. Also easy to prepare in advance: I add 75% of the fluid, bring to the boil and take off the heat. Before serving I add the remainder of the stock and bubble until it's all absorbed. Delicious!

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• Sexy Mamma

  08 November 2009

  Sexy Mamma rated and commented on this recipe

  

  First time I've made a biryani and gave this one a go due to all the great comments and it didn't disappoint. Will be a regular in our house now! Very quick and simple!

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• Evie

  11 November 2009

  Evie rated and commented on this recipe

  

  I cooked this recipe 1st time using your original recipe.We all enjoyed it but wanted it a bit hotter.2nd cooking i used Biryani sauce,4xlg tbls and got just the results & nip we required. I will continue making this recipe. Evie.

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• MajaMP

  24 November 2009

  MajaMP rated and commented on this recipe

  

  Quite the winner. I used pine nuts in stead, as I did not have flaked almonds. I also added peas and some left-over courgette and there is even enough for lunch the next day!

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• Natalie

  25 November 2009

  Natalie rated this recipe

  

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• maza

  09 December 2009

  maza rated and commented on this recipe

  

  not much flavour, but i used asda balti paste!

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• Ellen

  18 December 2009

  Ellen rated and commented on this recipe

  

  Yummy and easy!

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• YogaGoddess

  19 December 2009

  YogaGoddess rated and commented on this recipe

  

  Gorgeous, made some daal to go with it.. also used thighs instead of breast which was lovely.. although slightly less healthy.

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• Jacqueline

  05 January 2010

  Jacqueline rated this recipe

  

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• Beth

  15 January 2010

  Beth rated this recipe

  

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• Deborah

  17 January 2010

  Deborah rated this recipe

  

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• Noodles

  23 January 2010

  Noodles rated this recipe

  

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• Linnie

  25 January 2010

  Linnie rated this recipe

  

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

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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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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

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