Chicken biryani

Chicken biryani

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(420 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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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
Vixx
12th Aug, 2015
I made this yesterday evening and it was lovely. My OH loved it too and he's not mad on curries. I read the comments regarding the amount of liquid and I didn't add the full amount, but next time I will as I felt mine needed it.
MrsB4613
24th Jul, 2015
5.05
This recipe worked beautifully. Adapted it slightly by using ghee instead of butter, added some cubed carrot and celery to the onion and added green beans at the same time as chicken. Delicious, and can easily adapted to use up any left over veggies in the fridge!
DanSlack's picture
DanSlack
8th Jul, 2015
3.8
Maybe use a little less chicken stock as I found it quite wet, but the flavour was great and it's really cheap to put together as well.
nickernoo
28th May, 2015
I have made this countless times and its so so good! I always make the curry up and then heat 2 pouches of microwavable rice in the microwave and just stir them in at the end and it's perfect and so easy. I could eat it every day and consider myself quite picky!
Mariya Concha
17th May, 2015
So rich flavor. My father loved it and he is very picky. :)

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