Chicken biryani

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
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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 pod
  • 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 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

Method

  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 (427)

ricaroo's picture
3.75

Made this in slow cooker, liquid soon dried up despite placing grease proof paper on top. More liquid added including some Passata. Rice was mushy but it tasted very nice. Will try again but not in the slow cooker.

nandavies's picture
5

Loved this. Stuck to the recipe fairly well but used left over cooked chicken instead of fresh. Added cauliflower I place of half the chicken. Still great. Will make again.

nandavies's picture
5

Oh yes. This was delicious. We're not big meat eaters so I substituted cauliflower for half the chicken. I often substitute vegetables for half the meat in many recipes. Will definitely make this again. Five stars.

Cimmerick's picture
5

Excellent recipe! I changed a few things since I didnt have all the ingredients but still worked out amazing.

*no cardoman pods, turmeric, raisins or almonds
*substituted chicken stock with one beef and one vegetable stock
*added ground coriander and cumin seeds
*added creme fraiche to thicken it up
*used 2 Bay leaves
*added 3 celery sticks
*half a lemon juice

nandavies's picture
5

Oh yes. This was excellent. Only used half the amount of chicken as we are not great meat eaters, but made up the difference with cauliflower. Will definitely be making this one again.

heybear's picture
5

Simple, quick and delicious. This recipe is a winner.

jiggler69's picture
5

An outstanding recipe. With regard the amount of 'liquid' I did not follow the recipe in this regard, I just added an amount I always do when cooking rice. I suggest everyone else just does the same.

vix_007's picture
5

Love this recipe and make it regularly, as others have commented it doesn't need all the liquid, I use 650ml stock

Vixx's picture

I made this yesterday evening and it was lovely. My OH loved it too and he's not mad on curries. I read the comments regarding the amount of liquid and I didn't add the full amount, but next time I will as I felt mine needed it.

MrsB4613's picture
5

This recipe worked beautifully. Adapted it slightly by using ghee instead of butter, added some cubed carrot and celery to the onion and added green beans at the same time as chicken. Delicious, and can easily adapted to use up any left over veggies in the fridge!

DanSlack's picture
3.75

Maybe use a little less chicken stock as I found it quite wet, but the flavour was great and it's really cheap to put together as well.

nickernoo's picture

I have made this countless times and its so so good! I always make the curry up and then heat 2 pouches of microwavable rice in the microwave and just stir them in at the end and it's perfect and so easy. I could eat it every day and consider myself quite picky!

Mariya Concha's picture

So rich flavor. My father loved it and he is very picky. :)

jwiddowson's picture
5

Absolutely gorgeous recipe - worked first time without any hitches, and was extremely popular with my guest!

Jacqui 19641964's picture
5

This is my kids favourite tea ever - they eat a whole portion between the 2 of them!
I have messed around with the liquid a bit and I find it cooks best if I add 700ml of liquid and then I cook on low for 9 mins.

KateB's picture
5

Made this recipe tonight for the first time and it was absolutely delicious! Will definitely be making it again as it went down a treat with everyone!

Lyn.'s picture
5

Even better with thigh meat.

gemmaeyre's picture
5

We love this curry, easy to put together and tastes great. We have this regular in our house. Love it

ninalor's picture
5

Loved it! perhaps the rice wasn't as dry as it should be, so next time I will use less water, but the flavour was there! I I used Patak's tikka massala paste.

Pelga's picture
5

I nailed it the first time. So simple and delicious.

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