Chicken biryani

Chicken biryani

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(406 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 pod
  • 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 breast, 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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jude1970
8th Dec, 2011
5.05
We loved this and the added bonus was the kids loved it too. One to add to the quick weekday meals we have. Fab!
fifi_fandango
7th Dec, 2011
5.05
I love this recipe and have made it a few times with different variations. Today I decided to make it again then realised I didn't have any Basmati left, only 'normal rice', so decided to cube 2 large potatoes instead. A really tasty variation and ideal for people who don't like rice!
emmawemma
3rd Dec, 2011
4.05
Just started eating chicken again after 5 years of not eating meat. This was a good recipe, very easy to do. Added mushrooms too. There was alot of liquid left after it should have been cooked, I put this down to the mushrooms and just put up the heat until the liquid went.
juicylucy82
29th Nov, 2011
5.05
This is super tasty. I followed advice here and only used 500ml stock and it turned out perfectly. I used jalfrezi paste, half the amount of chicken (thighs), two mini packets of raisins and bulked it out with a green pepper and mushrooms.
ticklesmummyoftwo
28th Nov, 2011
5.05
We absolutly LOVE this recipe!!! So simple yet tasty, makes it fantastic to make for friends as its o quick!!! I firm favourite in our house ")
lilyolivia
26th Nov, 2011
5.05
So easy and really tasty. Great one pot dish to put straight in the middle of the table and share with friends.
liliaf
21st Nov, 2011
5.05
this was a beautiful quick fantastic tasting dish which we will be having again very soon
tracy7574
20th Nov, 2011
5.05
Oh my god!!! this recipe is amazingly good..made the simple curry sauce on the site as well...chips and chappatis and had a lovely family curry for the fraction of the local curry house...gorgeous and gone in minutes...gorgeous.
meyers
18th Nov, 2011
5.05
I cooked this meal tonight and it was absolutely fabulous. I would highly recommend it...it's superb.
stevemc76
2nd Nov, 2011
5.05
Delicious

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