Chicken biryani

Chicken biryani

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(412 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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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.
16th Jul, 2012
Very bland and would not make again.
7th Jul, 2012
Really lovely and easy - made with quorn chicken and added some lightly cooked sugar snap peas at end. V.good.
7th Jun, 2012
This recipe is amazing so much better than a take away my family loved it. I personally didn't put the raisins and almonds on it because I have fussy kids but still very tasty also added more rice so we had leftovers :)
22nd May, 2012
Thank you so much. I have just made this meal much to the surprise of my husband who usually does all the cooking. He liked it so much he had seconds and kept saying this is really good. Feel on top of the world. Thank you BBCGoodFood and all the people who take the time to rate recipes and give their suggested improvements. :-))
17th May, 2012
made tonight, used only 650ml stock as read on a couple of comments. finished up great, thoroughly enjoyed. Tastes authentic and only takes half an hour. used 4tbsp of pataks balti paste and it was not spicy in the slightest, will use more next time or possibly add chillies? but otherwise I recomended!
13th May, 2012
How spicy is this? i have guest where some like spice and some dont?
stephaniepebrocq's picture
12th May, 2012
Just made it and it was delicious!! I used a bit less than 500ml of stock for 200 grams of rice and it was perfect!


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