Chicken biryani

Chicken biryani

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(411 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
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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 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.

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Comments, questions and tips

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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!
15th Nov, 2013
Delicious! After reading reviews I didn't soak the rice and I gradually added the stock to ensure it wasn't to stodgy! It turned out perfect but it took a little longer to cook (as I didn't soak the rice!) Couldn't improve this recipe at all, everyone who had some loved it!
9th Nov, 2013
Loved this recipe, I used everyday rice as it was all I had and added the water gradually, stuck with the same amount of water though and it turned out fine. Used 3 tbsp of madras paste and added peas. Will definitely make again.
4th Nov, 2013
Cooked this tonight and was delicious. The quantities listed are entirely right. To perfect, don't rinse the rice and allow the stock to boil and roll for at least 10 mins with the lid off the pan. Add the rice, dont stir, put the lid on the pan and simmer gently for 20 mins. Dont be tempted to lift the lid. When the time's up, turn the heat off and leave for at least 5-10 mins. Add the coriander and serve with tbsp of fresh yogurt (not Greek).
2nd Oct, 2013
Made this last night, the measurements didn't seem quite right & after reading other comments I washed the rice until the water was clear but didn't leave to soak, used 500mls stock left out raisins and almonds and it was delish definitely recommended and will cook again.
25th Sep, 2013
Oh dear, complete disaster! Didn't look great and tasted worse. I won't be trying this one again!
9th Sep, 2013
Maybe our rice is different in Australia....I'm a fairly competent cook and this recipe looked odd to me. Ordinarily, 850ml of stock/300g of rice would be too much liquid if you want the grains to separate well. Sure enough, I made the recipe twice and each time I ended up with a gluggy (albeit tasty) mass that bore no resemblance to the biryani's we’ve eaten in India. The first time I blamed myself because I used a little extra rice and a 1 litre carton of stock, but I measured everything meticulously the second time with identical results. This recipe gets such good reviews I’m determined to master it, but next time I'll cut the liquid back closer to the 'correct' proportions for cooking Basmati rice by absorption and see how I go.
1st Sep, 2013
5 star recipe - so easy and tasty (especially the next day). Only thing I do differently is use less water, so rice is more fluffy than stodgy.


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