Chicken biryani in a big round serving dish

Chicken biryani

By Good Food
  • 1
  • 2
  • 3
  • 4
  • 5
(553 ratings)
By
Magazine subscription – 5 issues for £5

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
Save to My Good Food
Please sign in or register to save recipes.
Print

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 pods
  • 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 breasts, cut into large chunks
  • 4 tbsp curry paste (we used Patak's balti paste)
  • 85g raisins
  • 850ml chicken stock
  • 30g coriander, ½ chopped, ½ leaves picked and 2 tbsp toasted flaked almonds, to serve

Method

  1. Soak 300g basmati rice in warm water, then wash in cold until the water runs clear.

  2. Heat 25g butter in a saucepan and cook 1 finely sliced large onion with 1 bay leaf, 3 cardamom pods and 1 small cinnamon stick for 10 mins.

  3. Sprinkle in 1 tsp turmeric, then add 4 chicken breasts, cut into large chunks, and 4 tbsp curry paste. Cook until aromatic.

  4. Stir the rice into the pan with 85g raisins, then pour over 850ml chicken stock.

  5. 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.

  6. Turn off the heat and leave for 10 mins. Stir well, mixing through 15g chopped coriander. To serve, scatter over the leaves of the remaining 15g coriander and 2 tbsp toasted almonds. 

  • Recipe Tip

    Left over rice

    The next day, enjoy a Coronation chicken rice salad for lunch. Mix the cold rice with mayonnaise and a squeeze of lemon juice and serve with Baby Gem leaves and sliced cucumber.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
yonzi61
1st Nov, 2019
5.05
It was fabulous, plenty of flavour, a bit of bite, and not wet or dry but spot on! They loved it!
Veronika Sigutova's picture
Veronika Sigutova
29th Oct, 2019
4.05
Based on the comments, I adjusted the amount of stock and rice and it came out quite good! Still needs slightly more flavour, I suppose that could be achieved by using more curry paste.
apegray
14th Oct, 2019
3.05
I have used this recipe many times but I agree with some others' comments that it's a bit bland and there is too much rice. Even reducing the rice by 50g still leaves too much. Will continue to tweak...
Caroline S's picture
Caroline S
26th Aug, 2019
5.05
Delicious! Second time of cooking it I used quality basmati rice rather than own brand which was significantly better as less starchy and less sticking. I also stirred it after adding the rice until it came to the boil to avoid it sticking and burning to base of pan, which it had done the first time round. Also, I only use 650mls of stock.
Phonix
30th Jun, 2019
2.05
Too much stock. End product is fairly watery. Also somewhat bland even after using 50% more paste.
Anna Kelley's picture
Anna Kelley
11th Jun, 2019
5.05
This recipe is fabulous but I don’t rate the hob method. Personally I bung it in the oven at 190 C after the hard boil for 20-30 minutes, well until the liquid has been soaked up by the rice. I make my own curry paste with 3-4 tablespoons of medium curry powder mixed with water, 1 heaped tablespoon tomato purée and a couple teaspoons of ginger/garlic paste. I also sautée diced pepper and sliced mushroom with the onion.
rumnraisin
26th May, 2019
This was quite an acceptable take on the traditional chicken biryani recipe my family uses, but I'm puzzled by the Patak's balti paste. Wouldn't Patak's biryani paste be more appropriate?
Suresh Eminent's picture
Suresh Eminent
2nd May, 2019
Hi, I am masterani, I don’t have a heavy bottomed pan. Is it possible to bake it after assembly? How long and what temperature do you recommend? Thank you!
Francesedeheer
1st Apr, 2019
4.05
Easy and tasty. Probably not that close to even an anglicised version of this dish but will definitely do it again
musical
21st Feb, 2019
COOked for the first time and I would say it’s too bland.... more of all spices needed... the beginnings of a biryani are there but it’s not flavourful with given amounts of spices/paste. I would make it again, but increase everything except stock, chicken and water. 5/10

Pages

YasminQQ's picture
YasminQQ
8th Jun, 2019
Could you do this with lamb do you think?
goodfoodteam's picture
goodfoodteam
10th Jun, 2019
Thanks for your question. If you'd like a lamb biryani we'd suggest trying this fantastic five-star rated recipe from Tom Kerridge: https://www.bbcgoodfood.com/recipes/lamb-biryani
Caitlin Cuff
7th Mar, 2019
Would this with the Quorn chicken style pieces?
goodfoodteam's picture
goodfoodteam
11th Mar, 2019
Thanks for your question. We haven't tested this with Quorn but can't see why it wouldn't work. Let us know how you get on!
Sophiehendo
24th Sep, 2018
Novice cook questions: 'Cook until aromatic' - how long is that (it smelled great right from the beginning!)? About five mins? Also I presume you fish about to take the bay leaf, pods and cinnamon stick out at the end?! Thanks!
goodfoodteam's picture
goodfoodteam
3rd Oct, 2018
Thanks for your questions - a few minutes will be sufficient. You can take the spices out at the end or leave them in and warn your guests.
ToreSF
29th Aug, 2016
Hey! Won't the chicken turn rubbery when it cooks for that amount of time? Any tip to avoid this?
goodfoodteam's picture
goodfoodteam
8th Sep, 2016
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
10th Oct, 2014
How long do you soak the rice for ?.
jwiddowson
5th Apr, 2015
5.05
I soaked it for an hour or so.

Pages

Jen Saxton's picture
Jen Saxton
1st Jun, 2019
4.05
Very yummy! Added extra spices as others have suggested, and cauliflower at the same time as the rice.
woolcos
25th Jun, 2017
5.05
I used 200g of rice and 600 ml of stock for two people and cooked for 40 mins @ 180 degrees in the oven once it had boiled. I reduced the time as I was using Uncle Bens Quick brown rice that boils in 10 mins. I also added peppers and used curry powder instead of paste.Oh and used Frylight to make it Slimming World friendly!
sivito
14th Mar, 2016
5.05
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
6th Jan, 2015
5.05
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
26th Oct, 2013
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.
Want to receive regular food and recipe web notifications from us?