Chicken biryani

Chicken biryani

  • 1
  • 2
  • 3
  • 4
  • 5
(455 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
Save to My Good Food
Please sign in or register to save recipes.


  • 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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
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
11th Nov, 2015
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.
14th Oct, 2015
Simple, quick and delicious. This recipe is a winner.
22nd Aug, 2015
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.
13th Aug, 2015
Love this recipe and make it regularly, as others have commented it doesn't need all the liquid, I use 650ml stock
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.


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.