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Chicken biryani in a big round serving dish

Chicken biryani

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Rating: 5 out of 5.688 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

A great one-pot rice dish that still tastes great a few days later – perfect for leftovers

  • Easily halved
Nutrition: per serving
NutrientUnit
kcal617
fat12g
saturates4g
carbs83g
sugars19g
fibre2g
protein49g
salt2.01g
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Ingredients

  • 300g basmati rice
  • 25g butter
  • 1 large onion, finely sliced
  • 1 bay leaf
  • 3 cardamom pods
  • small cinnamon stick
  • 1 tsp turmeric
  • 4 skinless chicken breasts, cut into large chunks
  • 4 tbsp balti curry paste
  • 85g raisins
  • 850ml chicken stock
  • 30g coriander, ½ chopped, ½ leaves picked and 2 tbsp toasted flaked almonds, to serve

Method

  • STEP 1

    Soak 300g basmati rice in warm water, then wash in cold until the water runs clear.

  • STEP 2

    Heat 25g butter in a saucepan and cook 1 finely sliced large onion with 1 bay leaf, 3 cardamom pods and 1 small cinnamon stick for 10 mins.

  • STEP 3

    Sprinkle in 1 tsp turmeric, then add 4 chicken breasts, cut into large chunks, and 4 tbsp curry paste. Cook until aromatic.

  • STEP 4

    Stir the rice into the pan with 85g raisins, then pour over 850ml chicken stock.

  • STEP 5

    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.

  • STEP 6

    Turn off the heat and leave for 10 mins. Stir well, mixing through 15g chopped coriander. To serve, scatter over the leaves of the remaining 15g coriander and 2 tbsp toasted almonds.

RECIPE TIPS
LEFT OVER RICE
The next day, enjoy a Coronation chicken rice salad for lunch. Mix the cold rice with mayonnaise and a squeeze of lemon juice and serve with Baby Gem leaves and sliced cucumber.

Goes well with

Recipe from September 2007, September 2007

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Overall rating

Rating: 5 out of 5.688 ratings
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