Chicken biryani

Chicken biryani

  • 1
  • 2
  • 3
  • 4
  • 5
(410 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
Save to My Good Food
Please sign in or register to save recipes.

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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
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!).
kellett
11th Mar, 2012
5.05
Couldn't find the balti paste suggested so used Waitrose's 'spoonful of balti curry paste instead. Was cooking this for two small children (aged 4 and 2) so only used 3 tbsp. Added some frozen peas for the last ten minutes. Really tasty and very easy. Will definitely make again.
j_hersee
9th Mar, 2012
4.05
Delicious! I also added a red pepper to increase the veg content. Only slight disappointment was that the chicken pieces ended up a bit dry. I may have cooked them for too long at the "Cook until aromatic" stage - I did about 10 mins. This instruction is a bit too vague - would be helpful if more specific. Any suggestions from anyone else about how long to cook for at this stage before adding the rice?
jessicafoxx
2nd Mar, 2012
5.05
OUTSTANDING!! this was absolutely delicious and super easy. I would like to try it with lamb next time.
thegun
26th Feb, 2012
Enjoyed cooking this, taste really good, thumbs up !

Pages

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.