Chicken biryani

Chicken biryani

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(431 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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3rd Dec, 2011
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.
29th Nov, 2011
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.
28th Nov, 2011
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 ")
26th Nov, 2011
So easy and really tasty. Great one pot dish to put straight in the middle of the table and share with friends.
21st Nov, 2011
this was a beautiful quick fantastic tasting dish which we will be having again very soon
20th Nov, 2011
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.
18th Nov, 2011
I cooked this meal tonight and it was absolutely fabulous. I would highly recommend's superb.
2nd Nov, 2011
27th Oct, 2011
This recipe is absolutely delicious. I have made it a couple of times and will be making it tomorrow. defo worth a try... jax :) x
19th Oct, 2011
a fab recipe, would it not be better to bash the cardamom pods before use and if no cinnamon stick how much powder would you use?


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