Chicken biryani

Chicken biryani

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(410 ratings)

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 pods
  • 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 breasts, 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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Bumbling Chef
11th Apr, 2017
Marinading is a must for best results. However I tried this recipe without doing so as I needed to make a quick meal with some leftovers for the following day's lunch, and for a zero prep, one pot dish, it's hard to beat.
24th Jan, 2017
Nice enough as a quick one pot dinner, but this is a poor relation to a biryani
1st Dec, 2016
Tasty dish, the fussy girls lived it. Would make it again.
19th Nov, 2016
I mad this for a competition and the judges couldn't get enough, a definate must have and a perfect family meal. Brilliant!
29th Oct, 2016
Not a brilliant Biriyani but it was a tasty one pot dish.
22nd Oct, 2016
This was a really enjoyable dish. Like one of the previous posters suggested, I marinated the chicken in thai red curry paste (local shop was out of curry paste) for 5 hours. I served it with a mint and garlic raita (found in one of the onion bhaji recipes ( I will definitely be cooking this again.
16th Oct, 2016
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.
24th Aug, 2016
Absolutely fantastic! Perfect for some summer heat, or for some warming winter spice.
6th Aug, 2016
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.
23rd Jul, 2016
absolutely delicious! so easy to make, lovely comfort food on a wintry aussie night. served it with a cucumber & tomato salad + yoghurt & mint raita


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
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 :-)
10th Oct, 2014
How long do you soak the rice for ?.
5th Apr, 2015
I soaked it for an hour or so.
goodfoodteam's picture
28th Oct, 2014
Hi there, thanks for your question. You just need to soak for a few minutes.
25th Jun, 2013
I am a very new trying cook. Please can someone narrow down chicken stock for me? Do I dilute liquid stock into 850ml water?
9th Sep, 2013
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.
14th Mar, 2016
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.
6th Jan, 2015
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.
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.