Chicken biryani

Chicken biryani

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(438 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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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
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16th Jul, 2016
This is so easy way to make. Thanks for sharing.
4th Jun, 2016
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.
2nd May, 2016
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.


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