Chicken biryani

Chicken biryani

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(417 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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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.
29th Mar, 2016
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.
29th Mar, 2016
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.
14th Mar, 2016
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.


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