Chicken biryani

Chicken biryani

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(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
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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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nikkinor
23rd Feb, 2012
5.05
Used chicken pieces instead of breast to make it more economical. Fried them with the onions at the beginning, substituted Madras paste using the same quantity as we prefer our curry hotter. A really easy, quick, delicious dish, kids loved it too- will be cooking it again.
amywalsh1985
20th Feb, 2012
5.05
Really enjoyed this. Very very easy and the raisins completely made it. My partner isn't too keen on rice dishes but really liked it too.
charlotte1981's picture
charlotte1981
13th Feb, 2012
4.05
Really nice and easy!! Left out the raisins and almonds though, not a fan :) Making it again tonight xx
cahtate
2nd Feb, 2012
5.05
Fantastic the best homemade recipe
superchefpp3
27th Jan, 2012
1.05
Sorry, I seem to be a lone voice here but I really did not like this recipe. The taste just did not even get close to the flavours you would get from a proper Chicken Biryani and I do not think that it was wise to cook the rice with everything else! Maybe I did something wrong but I will not be trying this one again.
fainleog
24th Jan, 2012
5.05
Very easy to cook and delicious results: who could ask for more?? My 8-year-old didn't like the raisins, but once those were picked out, she ate the rest and pronounced it "yummy".
sazarpey
10th Jan, 2012
5.05
Love this! So easy and we did a turkey version after Christmas!
songbird62
7th Jan, 2012
5.05
Have just made this dish for dinner tonight, it was really tasty, only used 650mls of stock as suggested, will definitely be making it again.
thommo711
7th Jan, 2012
5.05
Excellent recipe
daddy1
28th Dec, 2011
Sadly,this is very poor imitation of a fine asian dish. It would look and taste better if you were to simply use a shop bought savoury rice,cook it in the usual way,makuing sure that all the gravy has gone.Let it cool so it naturaly rises,then add your chicken bits,corriander and any other ingrediants you like.

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