Chicken biryani

Chicken biryani

  • 1
  • 2
  • 3
  • 4
  • 5
(431 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
Save to My Good Food
Please sign in or register to save recipes.


  • 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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
14th Aug, 2012
A quick and easy midweek meal that all the family enjoyed. Will be making this a regular dish in our household.
11th Aug, 2012
Quickly made, quickly scoffed by kids & adults alike. Highly recommended.
9th Aug, 2012
So yummy!!! Also made coronation chicken with the left overs the next day. Very easy, and very tasty. Highly recommend.
7th Aug, 2012
I did not include cardamon, raisins or almonds as we are not keen. Full portion size but only used 550ml of stock. Added pataks Korma paste and extra ground coriander, with peas for colour. Used lamb instead of chicken and garlic oil instead of butter. Next time will half portion as makes loads and use spicier paste but worked perfectly.
3rd Aug, 2012
My son described this as "yum-tastic". It was. A portion for four disappeared into two hungry adult mouths in a flash.
31st Jul, 2012
Very easy and very tasty!
30th Jul, 2012
30th Jul, 2012
Delicious and so very easy
29th Jul, 2012
Excellent recipe and great cold the next day
24th Jul, 2012
This is a very easy dish and tastes yum. I used korma paste and it was fine would try the balti next time, didn't have turmeric, it didn't seem to matter much, I also left out raisins as my kids are picky. I think this would be a great recipe for a buffet party.


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.