Chicken biryani

Chicken biryani

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(410 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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jbartnz
14th Apr, 2015
well with all those changes its a completely different recipe! I can maybe understand leaving out the raisins and maybe the almonds but why the chicken stock and coriander??? Surely they are essential to a biriyani. Surely it would render it almost tasteless.
amp1043's picture
amp1043
3rd Jul, 2014
5.05
Very good recipe! It's perfect for making a day or two ahead and simply serving cold. I use less rice and stock - 250g of rice and 750ml of stock.
mmmichaela
11th Jun, 2014
Fab! Very easy to make and tastes great.
gemmaeyre
6th Jun, 2014
5.05
This is a great dish, really yummy! Very easy to make we had it when friends were over, went down a storm! Everyone loved it
mademoiselleoliver
2nd May, 2014
5.05
This is very yummy and well worth making. I used leftover roast chicken in mine and added green beans and mushrooms too. Really quick but with a really authentic flavor and no messing about.
foodguru77
20th Mar, 2014
This is a good recipe for a Chicken Biryani but is missing two key ingredients and that is saffron and crispy fried onions. The most authentic indian biryani comes in layers of saffron rice and is fairly moist. If you add the 2 ingredients it makes a big difference to this dish. In London the best biryani is got to be Kadiri's restaurant in Willesden which is truly out of this world!
Sabyasachi's picture
Sabyasachi
26th Feb, 2014
Wow !! This looks so delicious. My head hurts from watching this delicious item and not being able to taste it ..
skt13_devon
19th Feb, 2014
This dish went down a storm in my house. I followed the recipe but washed rather than soaked the rice. I used Pataks Madras paste for a bit of a kick. Hubby said it was the best home made curry he had ever eaten! Will definitely be making it again.
ashlie
12th Feb, 2014
5.05
Have rated this recipe a couple of years ago, but recently cooked this again for my boyfriend who claimed he "hated biryani". Needless to say he absolutely loved it! Will be cooking this again soon! :)
gemmaeyre
6th Feb, 2014
5.05
Will be making this again. Made it for friends and they all loved it

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