Chicken biryani

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



    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


  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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Comments (427)

Cal75's picture

Tasty dish, the fussy girls lived it. Would make it again.

HeartofHatred's picture

I mad this for a competition and the judges couldn't get enough, a definate must have and a perfect family meal. Brilliant!

okocha's picture

Not a brilliant Biriyani but it was a tasty one pot dish.

bezza110's picture

This is a really good one pot dish. Marinated the chicken in the paste for 6 hours before cooking. it was enjoyed by everyone, including the grandkids. I definitely will be making this one again.

FreezeDriedGirolles's picture

Absolutely fantastic! Perfect for some summer heat, or for some warming winter spice.

Aprilanneb91's picture

Made this many times. Is a household favorite. Quick,easy and very tasty. Would recommend. Looking forward to having it tonight. Yummmm.

I use quite a few extra cardamom pods, and cooking chicken with paste a little longer than suggest. Always turns out great.

aussiechick's picture

absolutely delicious! so easy to make, lovely comfort food on a wintry aussie night. served it with a cucumber & tomato salad + yoghurt & mint raita

RecipesOnBoard's picture

This is so easy way to make. Thanks for sharing.

ninap15's picture

Perfectly easy and delicious. I marinaded chicken thighs in Balti paste and yoghurt and then with the turmeric added a tablespoon of Garam masala. This was superb and tasty.

samfoodie's picture

Don't really understand what the fuss is about this dish? Made it last night, stuck to the recipe, used Patak's Rogan Josh paste but thought it was lacking something, maybe it needs garlic and ginger...don't think I'll bother making it again.

sjcauser1's picture

Great recipe for my first biryani. Some adjustments next time round - for two people, 7ozs of rice to go with 2 chicken breasts, less stock 600mls or more time on the heat. Would add peas and double up the cardamoms for more fragrance. All in all - very tasty results.

sjcauser1's picture

My first biryani and I am very happy with the results. I usually make pilafs so I am used to cooking rice by this method. For two, I would reduce the rice to 7ozs to match my 2 chicken breasts and decrease the stock to 600mls. Also, I would add peas for sweetness and texture. I love the balance of heat and spice, for more fragrance, next time, I would throw in 2/3 more cardamoms on top of the 3 stated. I think the overall texture should be a bit drier than it was so if the reduced stock doesn't do the trick then I will put it in the heat for a bit longer. Drawing off the liquid by applying heat creates a really nice crusty bottom which has a superb flavour similar to a paella.

sivito's picture

Really good I marinated chicken thighs in the balti paste along with a ginger and garlic paste for 4 hours, added peas at the same time as the rice and slightly less stock (600ml) turned out better than my local curry house.

katrineh's picture

Yum! My 4 and 7 year olds devoured this. I made it with leftover turkey breast and added green pepper. Served with a cucumber, mint and yoghurt side and tomato,onion and coriander salad.

Joesyjo's picture

Easy to make and lovely flavours. Will probably make again, but prefer a curry with more sauce.

trolleytom's picture

Made this for tea tonight. It is remarkable easy to make. It's the first home made curry I have ever cooked and it turned out brilliantly. I followed the recipe exactly. Not too spicy, just the right heat and flavour. Overall, absolutely lovely.

belwood72's picture

Like previous post... Recipe followed to a T and it turned out smashing. Great consistency. The rice cooks and thickens out the recipe just as a biryani should. Not overly hot using the Balti but nice blend of spices and the Coriander, Raisins and Almonds really finish it off.

Neonfrank's picture

I was getting a bit worried about this recipe after reading reviews here, as so many people say to change the stock measurements. I decided to follow the recipe exactly and the rice turned it perfectly, glad I didn't alter it!

Betty Mc's picture

2nd time making it. Loved it. Excellent flavor. I followed the directions exactly but from first time, added a lot more raisins and cut the chicken in smaller pieces. I added a little more stock, being in the USA my chicken stock was in 2 quarts...a little more than the recipe and the rice was perfect when I timed it and cooked in a dutch oven. This is a keeper.


Questions (7)

ToreSF's picture

Hey! Won't the chicken turn rubbery when it cooks for that amount of time? Any tip to avoid this?

goodfoodteam's picture

Hi there,

Thanks for your question. We triple test all of our recipes to ensure you get best results - no rubbery chicken in sight! The recipe suggests cutting the chicken breasts into large chunks, this will ensure you get nice tender chicken as it'll take the designated amount of time to cook through. Enjoy :-)

traceyachapman's picture

How long do you soak the rice for ?.

jwiddowson's picture

I soaked it for an hour or so.

goodfoodteam's picture
Hi there, thanks for your question. You just need to soak for a few minutes.
980478's picture

I am a very new trying cook. Please can someone narrow down chicken stock for me? Do I dilute liquid stock into 850ml water?

laonie's picture

Hi, essentially, yes. Either use a carton or pouch of ready-made liquid stock (it doesn't need to be diluted) or use concentrated stock paste/powder and make it up according to the directions on the packet. Most concentrated stocks will give you directions for making up 1 litre, so perhaps just follow that and then measure out 850mls.

Tips (3)

sivito's picture

marinate the chicken in pataks balti paste and a ginger & garlic paste for 4 hours. The addition of fresh peas when you add the rice makes this dish superb.

Pelga's picture

Don't put all the water at once, keep some warm water aside and add gradually as the rice cooks, helps keep the grains separate from each other.

kupoqueen's picture

I made this as a biryani bake the second time and personally, I think it's so much better like that. Great recipe either way, though.