Chicken Biryani is a classic one-pot dish is quick to make and feeds plenty of mouths. And what’s more, it’s even better the next day, so any leftovers will be welcome! While not overly spicy, if you prefer less heat you can simply cut down on the curry paste used.
Chicken BiryaniAdd to My Cookbook
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- Difficulty Level Easy
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- 300g basmati rice
- Olive oil, for cooking
- 25g butter
- 1 large onion, roughly chopped
- 3 cardamom pods
- 2 star anise
- 1 bay leaf
- 1 cinnamon stick
- 4 skinless chicken breasts, cut into bite size pieces
- 4 tbsp madras curry paste
- 3 tsp grated fresh ginger
- 2 cloves garlic, finely chopped
- 1 tsp turmeric
- Generous handful raisins
- 850ml chicken stock
- Small tub plain yoghurt
- Small bunch fresh coriander leaves, roughly chopped
- Handful toasted almond flakes
- Wash rice in a colander until the water runs clear, then soak in lukewarm water for 30 minutes. Drain and set aside.
- Heat olive oil and butter in a large pot over medium heat, then add the onions, cardamom pods, star anise, bay leaf, and cinnamon stick and cook until the onions are translucent, about 10 minutes.
- Add the chicken along with the curry paste, ginger, garlic, turmeric and raisins and cook for another 10 minutes, stirring occasionally.
- Add the drained rice along with the chicken stock, give a quick stir, then cover the pot with its lid. Bring to a boil, then reduce heat to low and cook for another 5 minutes. Stir in yoghurt, remove from heat, replace the lid and leave to sit for 10 minutes. Remove lid and stir in half of the chopped coriander.
- Garnish with remaining coriander and toasted almond flakes then serve.