Chicken biryani

  • for 4 people
  • Takes 15 minutes to make, 45 minutes to cook
  • Easy
This tasty chicken curry is the perfect one-pan dish. It requires very little effort to put together.

Nutritional info per serving

Per serving 708kcals, 25.3g fat (5.5g saturated), 42.2g protein, 77g carbs, 4.7g sugar, 1.1g salt

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Large knob of butter
3 tbsp olive oil
8 chicken thighs, with skin
1 large onion, thinly sliced
1 fat garlic clove, sliced
3 tbsp biryani curry paste (we used Patak’s, from major supermarkets)
350g basmati rice
25g flaked almonds, toasted
750ml good-quality vegetable stock
130g (½ x 260g pack) mixed sliced runner beans and peas
Small bunch fresh coriander leaves, roughly chopped


1. Preheat the oven to 180°C/fan160°C/ gas 4. Heat the butter and 2 tbsp of the oil in a casserole over a medium-high heat. Add the chicken and brown well all over. Remove from the pan and set aside. Lower the heat, add the onion and garlic and soften for 5 minutes, then stir in the curry paste and cook for a few minutes.
2. Add the remaining oil to the casserole, pour in the rice, stir to coat in the oil and spicy onion and cook for a few minutes. Stir in half the almonds and pour over the hot stock. Top with the chicken and cover with foil and a lid. Transfer to the oven to cook for 25 minutes. With 10 minutes to go, fold through the beans and peas, re-cover and return to the oven until the rice is tender and the chicken is cooked through.
3. Stir in the coriander and scatter with the remaining almonds to serve.

  • Adapt this recipe into a baked paella: replace the basmati with paella rice, and the biryani paste with smoked paprika. Add a good handful of crispy, sliced chorizo, and throw in some sliced red and yellow peppers.

From November 2009

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