Chicken biryani

Chicken biryani

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(412 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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Neonfrank
3rd Dec, 2015
I was getting a bit worried about this recipe after reading reviews here, as so many people say to change the stock measurements. I decided to follow the recipe exactly and the rice turned it perfectly, glad I didn't alter it!
Betty Mc
24th Nov, 2015
5.05
2nd time making it. Loved it. Excellent flavor. I followed the directions exactly but from first time, added a lot more raisins and cut the chicken in smaller pieces. I added a little more stock, being in the USA my chicken stock was in 2 quarts...a little more than the recipe and the rice was perfect when I timed it and cooked in a dutch oven. This is a keeper.
ricaroo
17th Nov, 2015
3.8
Made this in slow cooker, liquid soon dried up despite placing grease proof paper on top. More liquid added including some Passata. Rice was mushy but it tasted very nice. Will try again but not in the slow cooker.
nandavies
12th Nov, 2015
5.05
Loved this. Stuck to the recipe fairly well but used left over cooked chicken instead of fresh. Added cauliflower I place of half the chicken. Still great. Will make again.
nandavies
11th Nov, 2015
5.05
Oh yes. This was delicious. We're not big meat eaters so I substituted cauliflower for half the chicken. I often substitute vegetables for half the meat in many recipes. Will definitely make this again. Five stars.
Cimmerick
11th Nov, 2015
5.05
Excellent recipe! I changed a few things since I didnt have all the ingredients but still worked out amazing. *no cardoman pods, turmeric, raisins or almonds *substituted chicken stock with one beef and one vegetable stock *added ground coriander and cumin seeds *added creme fraiche to thicken it up *used 2 Bay leaves *added 3 celery sticks *half a lemon juice
nandavies
11th Nov, 2015
5.05
Oh yes. This was excellent. Only used half the amount of chicken as we are not great meat eaters, but made up the difference with cauliflower. Will definitely be making this one again.
heybear
14th Oct, 2015
5.05
Simple, quick and delicious. This recipe is a winner.
jiggler69
22nd Aug, 2015
5.05
An outstanding recipe. With regard the amount of 'liquid' I did not follow the recipe in this regard, I just added an amount I always do when cooking rice. I suggest everyone else just does the same.
vix_007
13th Aug, 2015
5.05
Love this recipe and make it regularly, as others have commented it doesn't need all the liquid, I use 650ml stock

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