Chicken biryani

Chicken biryani

  • 1
  • 2
  • 3
  • 4
  • 5
(423 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.
6th Jun, 2014
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
2nd May, 2014
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.
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
26th Feb, 2014
Wow !! This looks so delicious. My head hurts from watching this delicious item and not being able to taste it ..
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.
12th Feb, 2014
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! :)
6th Feb, 2014
Will be making this again. Made it for friends and they all loved it
3rd Jan, 2014
This was really lovely and very simple to make. Like many people I used 500ml of stock and it turned out perfectly. Only thing I would recommend is to make sure you use a heavy based pan. Unfortunately we only had a little saucepan to hand and I very nearly ruined it! Would definitely cook this again :)
20th Nov, 2013
I make biryani all the time, I never add the stock to the rice (that is the method used for pilau or pilau biryani)... The chicken curry part of the dish is supposed to be cooked separately from the rice, which should be cooked in plenty of water and drained. The two are then layered , starting with some of the curry, followed by rice and then repeated.
20th Nov, 2013
This is delicious! However, I only used approximately 500ml of chicken stock and the rice came out fluffy! 850ml is far too much!


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.