Chicken Biryani

Perfect for DIY takeaway night in, this family favourite is delicious served alongside your best love Indian side dishes, like this Palak Paneer.


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


  1. Begin by soaking the rice in warm water, then transfer to a sieve and run cold water over until it runs clear.
  2. Heat the butter in a saucepan and fry the onion along with the bay leaf, cardamom pods and cinnamon stick for 10 minutes. 
  3. Sprinkle in the turmeric, then add the chicken breasts and curry paste. Cook everything together for around 5 minutes, then leave on a gentle heat.
  4. Stir the washed rice into the pan, then tip in the raisins followed by the chicken stock. Place a lid on top of the pan and bring everything to a boil, then bring the heat way down and leave to simmer for 5 minutes.
  5. Turn the heat off and, with the lid still on, leave to sit for 10 minutes. Stir through the coriander and top with the toasted almonds.

Lead image: ALLEKO via Getty images.