Chicken biryani

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• GraceW

  13 April 2010

  GraceW rated and commented on this recipe

  

  This so good. I'm eating it as I type although I think 850ml of stock is a little too much. I'm going to reduce to 700ml next time to get a drier rice base.

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• Gemilicious

  14 April 2010

  Gemilicious rated and commented on this recipe

  

  Made this yesterday. I cooked it about an hour before serving as I thought leaving it to rest would intensify the flavours. I used 500ml of stock when cooking. When I heated it up, I added more water which I regretted as it did make it really stodgy. So try and aim for a dryer feel, and for the rice to be more separated and fluffy. Also don't leave it too long between adding the paste and then the stock. I did that and it resulted in the bottom of the pan burning! Was very tasty though.

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• julietthompson

  15 April 2010

  julietthompson rated this recipe

  

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• AnnaG

  20 April 2010

  AnnaG rated and commented on this recipe

  

  Made as per the receipe and it was a huge hit. Kids loved it and as there was just the three of us there was enough left over for coronation chicken (mixed in a couple of tablespoons of mayonnaise once it cooled) for all of us for lunch the next day - excellent! Will definitely do again as it is so easy and such a great midweek meal. Didn't have any cinamon sticks, but the ground seemed to work just as well. Very tasty without being too spicy.

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• clarel

  26 April 2010

  clarel rated this recipe

  

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• Su

  26 April 2010

  Su rated this recipe

  

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• Cleaning Fairy

  29 April 2010

  Cleaning Fairy rated and commented on this recipe

  

  Lovely quick and easy dish - my rice was a little overcooked so will reduce the liquid next time. Used sultana's and madras paste. Will definitely make again!

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• David

  05 May 2010

  David rated this recipe

  

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• Charlotte

  10 May 2010

  Charlotte rated this recipe

  

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• Chef Tara

  12 May 2010

  Chef Tara rated and commented on this recipe

  

  I used less chicken stock, cinnamon powder instead of stick, added garlic and passata. I also left out the raisins (abit funny about having these in a curry). Was lovely, recommended!

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• Debs

  16 May 2010

  Debs commented on this recipe

  I made this last night, I added chopped pepppers and courgettes and reduced the stock to about 650mls, it was absolutely gorgeous, full of flavours, my hubby said it was the best thing I had ever made! Will definately make again. I made enough for 4 and have frozen the other 2 portions.

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• EmmaB

  17 May 2010

  EmmaB commented on this recipe

  This is a really nice recipe, very tasty. But I'm sure the cooking time isn't right - 5 minutes for the rice to absorb 850 ml of stock.... more like 25 mins worked for me. Not sure if that was right but the stock was absorbed after this sort of time and I actually used a bit less than 850ml and it was still very moist.

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• spaceangel

  20 May 2010

  spaceangel rated and commented on this recipe

  

  Very tasty. Much better than I expected. Will be cooking this again soon.

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• carole

  26 May 2010

  carole rated and commented on this recipe

  

  Made this last night omitting the chicken as I had already prepared some tandoori chicken, did everything else as the recipe, add ng some mango chutney and homemade raita as sides with naans. It is a really good dish full of flavour which tastes like you have spent hours preparing it, one I will use many times with other Indian style spiced meats, many thanks.

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• Chef Tara

  29 May 2010

  Chef Tara commented on this recipe

  Very nice! I used less chicken stock & left out the raisins. Added tomato puree and garlic with the onions. Can't wait to have it again!

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• Harriet-R

  06 June 2010

  Harriet-R rated and commented on this recipe

  

  Excellent. Easy to make as you just bung it in the oven and it doesn't mind waiting a while. Really tasty too! I made it with the vegetable balti and various accompaniments for friends. everyone loved it!

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• DopeyAngel

  09 June 2010

  DopeyAngel rated and commented on this recipe

  

  Very tasty and very simple to make. Don't be put of by needing a few extra ingredients for this one - it's worth it. Very much enjoyed! Though left out the almonds to make it lower in fat.

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• mt

  06 July 2010

  mt rated this recipe

  

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• VIZaVI

  16 July 2010

  VIZaVI rated and commented on this recipe

  

  very nice dish. i only think that the flaked almonds and coriander are unnecessary extra here

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• Rachel

  20 July 2010

  Rachel rated and commented on this recipe

  

  This went down well with the whole family. I'll definitely be making this again. I used Madras paste as that's what I had in the cupboard and omitted the raisins - I don't like them in curry and it was lovely.

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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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