Chicken biryani

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 pod
  • small cinnamon stick
  • 1 tsp turmeric
  • 4 skinless chicken breast, 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 (424)

philinbrighton's picture

Very nice. I used tikka paste and threw in a couple of cloves (much to be boyfriends distress when he got one caught in his teeth). I also chucked in some veg I had sitting around to make it into a one pot meal (mushrooms, green beans & peas). I would make again as it's pretty healthy and quick for mid week.

umbenhen's picture

Very nice
Quick and easy meal !!

brennie72's picture

Excellent and extremely easy to make!

dnicastro's picture

Turned my 81 year old father into a curry fan after all these years!!!
Made it several times now, never fails to impress, very tasty!

redlipstick's picture

Love this recipe. I've made it lots of times and it's so easy. I leave out the raisins, coriander and flaked almonds, but it's still delicious. Even our toddler loves it. I use 750ml of stock as I found the suggested 850ml to be too watery.

mandafers's picture

Can't believe this worked! I've tried loads of biryani recipes and they often come out too stodgy or with too much liquid left but this was perfect. I used a rogan josh paste so kept the amount the same which gave a great flavour without being too spicy. Also added edamame beans and would add green beans/broccoli/mushrooms next time to make it more interesting. Will keep making this.

andrea0018's picture

made this a couple of nights was much easier than i thought....straight was a great hit with my family. Will be making again for sure.

catherinebarwick's picture

This was really easy to make, however I did find it a bit bland but that's probably because I'm used to authentic Hyderabadi briyani!

deadtall's picture

Fantastically easy to make, really tasty, just add some homemade raita (yoghurt, chopped mint and grated cucumber with a bit of salt), and some mini poppadoms. Great for Friday night!

wendiwalmsley's picture

Just prepared this today with not much effort. Result a bit disappointing though. Rice is too sticky, resembling a risotto! Perhaps too much stock? Also, the last 10 minutes to stand, should lid be on the pot or without the lid?! Perhaps I did not rinse my basmati rice beforehand long enough?
I will leave the biryani to my SAfrican mum whose are legendary!

chloe8's picture

Really tasty, used half the chicken amount and added some courgette and peppers. Very quick and easy to prepare with great result.

ankanas's picture

the best biryani ever! No effort, maximum taste and flavour! I have used Patak's medium curry paste, delicious

amberchatwin1985's picture


sarahjac's picture

Where did I go wrong?!

Reading the glowing comments I had to try this dish. I'm not a fan of spicy foods so when I tell you that this recipe was kind of bland, you'll know I mean....bland. I halved the ingredients (cooking for two), and went further and used only 300 ml stock, because others had said that the stated amount was too much. This worked OK, and everything had absorbed well - looked professional and not unlike the photograph (for a change!).

But on tasting I kept thinking I should've added a shed load of salt or something. Oddly flavourless. Hot (cos of the curry paste) but bland. I don't want it to beat me, so next time I'll add more raisins (liked the sweet element) and will use a whole chicken stock cube (I'd halved it because of reduced stock amount). But this recipe is missing something. Was I supposed to use salt? Or is there enough in the curry paste? I'll probably try and add some yoghurt next time too. Ho hum.

kosicedeb's picture

Didn't use cardamom or sultanas as I didnt have any in. Added garlic with onions. Added peas and near end. Used 750ml water and it was just right amount. Everyone really enjoyed it. Will make again but will use curry powder for healthier option next time.

amyxmoo's picture

Can't fault this recipe at all. I have made it a few times already and am sure to make it again.
My friends and I have a Curry Club on Mondays and this is one of the favorites now. Tastes great and the chicken is always nice and tender .
I for one will be enjoying this recipe for a long time to come :)

kateindublin's picture

I thInk I am the only person not to be impressed with this dish! The flavour was bland and it was all a bit stodgy. Wouldn't make again. Although, based on everyone else's comments maybe I did something wrong!

celesta's picture

Really very tasty!

lisabutcher35's picture

A quick and easy midweek meal that all the family enjoyed. Will be making this a regular dish in our household.

retro75's picture

Quickly made, quickly scoffed by kids & adults alike.
Highly recommended.


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