Chicken biryani

Chicken biryani

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(419 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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29th Jan, 2016
Yum! My 4 and 7 year olds devoured this. I made it with leftover turkey breast and added green pepper. Served with a cucumber, mint and yoghurt side and tomato,onion and coriander salad.
Joesyjo's picture
16th Jan, 2016
Easy to make and lovely flavours. Will probably make again, but prefer a curry with more sauce.
8th Jan, 2016
Made this for tea tonight. It is remarkable easy to make. It's the first home made curry I have ever cooked and it turned out brilliantly. I followed the recipe exactly. Not too spicy, just the right heat and flavour. Overall, absolutely lovely.
5th Dec, 2015
Like previous post... Recipe followed to a T and it turned out smashing. Great consistency. The rice cooks and thickens out the recipe just as a biryani should. Not overly hot using the Balti but nice blend of spices and the Coriander, Raisins and Almonds really finish it off.
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
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.
17th Nov, 2015
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.
12th Nov, 2015
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.
11th Nov, 2015
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.
11th Nov, 2015
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


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