Chicken biryani

Chicken biryani

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(419 ratings)

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 pods
  • 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 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

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, questions and tips

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kailua
22nd May, 2012
5.05
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. :-))
potters6
17th May, 2012
4.05
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!
lulucyxx1
13th May, 2012
How spicy is this? i have guest where some like spice and some dont?
stephaniepebrocq's picture
stephaniepebrocq
12th May, 2012
5.05
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!
hotlipz
7th May, 2012
4.05
love this but as spice addicts we need a little more so I always put a teaspoon full of Garam Masala and half a teaspoon of chilli powder in with it - YUMMMMMMMY!!!
rinkevs
28th Apr, 2012
5.05
Easy to cook!!! This was my first curry I ever made & my husband absolutely loved it. This recipe is his favourite!!! Cannot go wrong!
sampsncaz
22nd Mar, 2012
5.05
My husband and kids love this recipe and i love how quick and easy it is to make!
hamish1949
21st Mar, 2012
5.05
Absolutely delicious.My neighbours who are Indian have said that it beats their biriyani hands down!!!. Added some cauliflower for texture which was great.Will definatly make again
suz1584
19th Mar, 2012
5.05
Made this tonight for the first time - Amazing!! Loved by everyone in the house and can see this being made often here. So easy to make and doesn't take long at all.
vivaves
17th Mar, 2012
5.05
Glorious! I used Patak's korma instead of balti paste, so I still don't know what it was intended to taste like, but my version was fab. I had been a bit concerned that I'd jeopardised the success by letting the onions brown in the initial frying, but it didn't seem to affect the final outcome (or maybe it did, but it improved it!). The other tweak I made was using skinless thighs and drumsticks instead of the cubed chicken breast, so to make sure they were cooked thoroughly, I put them in at the same time as the curry paste, fried til aromatic, then added the stock and simmered, covered, for a good half an hour before adding the rice, so the meat was falling off the bone. Wonderful, wonderful. I can't help thinking that using chicken on the bone has got to be an improvement on the original, as the meat was so tender and flavoursome, so I'd urge people to try it. Will definitely make it again (and do it my way!).

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