Chicken biryani

Chicken biryani

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(429 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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serendipityuk
17th Nov, 2017
5.05
instant family favourite
Jacqui 19641964
8th Nov, 2017
5.05
I make this at least once a month and I’ve yet to find anyone who doesn’t love it. I cook the chicken first in a hot oven as it can go a bit rubbery and I don’t add the sultanas. I only add 700ml of liquid and I put foil over the pan before the lid to give a really good fit. I then cook for 9 minutes on very low heat and then leave off the heat with the lid on for 10 mins. Absolutely perfect every time.
siany1
19th Oct, 2017
5.05
So simple to make - husband and son really enjoy this. Such an easy, go to recipe for busy mid week evenings.
MichaelLikesToCook's picture
MichaelLikesToCook
19th Sep, 2017
Brilliant, easy recipe! Loved the raisins. Sadly i burnt the almonds though, so don't forget about them. Didn't bother to soak the rice, as i bought boil in the bag. Still great :)
jiggler69
19th Aug, 2017
5.05
Great easy meal.
VinniethePanda's picture
VinniethePanda
17th Aug, 2017
Not a bad recipe, simple enough, but its not a biryani, more a pilaf.
MrsLawless
9th Aug, 2017
5.05
A firm favourite of mine. I love this recipe and make it regularly now, thanks for sharing :-)
Bumbling Chef
11th Apr, 2017
3.8
Marinading is a must for best results. However I tried this recipe without doing so as I needed to make a quick meal with some leftovers for the following day's lunch, and for a zero prep, one pot dish, it's hard to beat.
catie74
24th Jan, 2017
Nice enough as a quick one pot dinner, but this is a poor relation to a biryani
Cal75
1st Dec, 2016
Tasty dish, the fussy girls lived it. Would make it again.

Pages

ToreSF
29th Aug, 2016
Hey! Won't the chicken turn rubbery when it cooks for that amount of time? Any tip to avoid this?
goodfoodteam's picture
goodfoodteam
8th Sep, 2016
Hi there,Thanks for your question. We triple test all of our recipes to ensure you get best results - no rubbery chicken in sight! The recipe suggests cutting the chicken breasts into large chunks, this will ensure you get nice tender chicken as it'll take the designated amount of time to cook through. Enjoy :-)
traceyachapman
10th Oct, 2014
How long do you soak the rice for ?.
jwiddowson
5th Apr, 2015
5.05
I soaked it for an hour or so.
goodfoodteam's picture
goodfoodteam
28th Oct, 2014
Hi there, thanks for your question. You just need to soak for a few minutes.
980478
25th Jun, 2013
I am a very new trying cook. Please can someone narrow down chicken stock for me? Do I dilute liquid stock into 850ml water?
laonie
9th Sep, 2013
Hi, essentially, yes. Either use a carton or pouch of ready-made liquid stock (it doesn't need to be diluted) or use concentrated stock paste/powder and make it up according to the directions on the packet. Most concentrated stocks will give you directions for making up 1 litre, so perhaps just follow that and then measure out 850mls.
woolcos
25th Jun, 2017
5.05
I used 200g of rice and 600 ml of stock for two people and cooked for 40 mins @ 180 degrees in the oven once it had boiled. I reduced the time as I was using Uncle Bens Quick brown rice that boils in 10 mins. I also added peppers and used curry powder instead of paste.Oh and used Frylight to make it Slimming World friendly!
sivito
14th Mar, 2016
marinate the chicken in pataks balti paste and a ginger & garlic paste for 4 hours. The addition of fresh peas when you add the rice makes this dish superb.
Pelga
6th Jan, 2015
5.05
Don't put all the water at once, keep some warm water aside and add gradually as the rice cooks, helps keep the grains separate from each other.
kupoqueen
26th Oct, 2013
I made this as a biryani bake the second time and personally, I think it's so much better like that. Great recipe either way, though.