Dinner

Chicken Biryani Recipe

Name: Chicken Biryani Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Indian
Ingredients: 300g basmati rice; 1 bay leaf; 3 cardamom pods; small cinnamon stick; 1 tsp turmeric; 25g butter; 1 large onion, finely sliced; 4 skinless chicken breasts, cut into large chunks; 4 tbsp curry paste (Patak’s balti paste recommended); 85g raisins; 850ml chicken stock; chopped coriander; toasted flaked almonds

ByHailey Reed November 2, 2025November 2, 2025

Jump to Recipe

Introduction

Chicken biryani is a fragrant, flavorful dish that combines tender chicken with aromatic spices and basmati rice. This easy recipe brings the vibrant taste of Indian cuisine to your home kitchen, perfect for a satisfying weeknight meal or special occasion.

A close-up view of a white bowl filled with yellowish cooked rice mixed with small chunks of light brown and beige vegetables or nuts. The rice is garnished with bright green fresh cilantro leaves and thin light beige almond slices scattered on top. The bowl is placed on a red square trivet, which rests on a white marbled surface. The overall look is warm and fresh, with vibrant colors and varied textures in the dish. Photo taken with an iphone --ar 4:5 --v 7

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 curry paste (we used Patak’s balti paste)
85g raisins
850ml chicken stock
chopped coriander, to serve
toasted flaked almonds, to serve

Instructions

Step 1: Soak the basmati rice in warm water for a few minutes, then rinse under cold water until the water runs clear. Set aside.
Step 2: Heat the butter in a large saucepan and gently cook the sliced onions with the bay leaf, cardamom pods, and cinnamon stick for about 10 minutes until soft and fragrant.
Step 3: Sprinkle in the turmeric, then add the chicken chunks and curry paste. Cook together until the mixture is aromatic and the chicken begins to brown slightly.
Step 4: Stir the drained rice and raisins into the pan, mixing well to combine with the spices and chicken.
Step 5: Pour over the chicken stock, place a tight-fitting lid on the pan, and bring it to a rapid boil. Once boiling, reduce the heat to the lowest setting and cook for 5 minutes more.
Step 6: Turn off the heat and leave the biryani covered for 10 minutes to let the rice finish steaming.
Step 7: Stir the biryani gently, mixing through half the chopped coriander. Serve garnished with the remaining coriander and toasted flaked almonds.

Tips & Variations

For leftover rice, try a Coronation chicken rice salad by mixing cold rice with mayonnaise and a squeeze of lemon juice. Serve with Baby Gem leaves and sliced cucumber for a refreshing lunch.

Storage

Store any leftover biryani in an airtight container in the refrigerator for up to 2 days. Reheat gently in a microwave or on the stovetop with a splash of water to keep the rice moist.

How to Serve

A white bowl filled with a yellow rice dish that has small chunks of light brown vegetables and bits of green herbs scattered throughout. The rice appears fluffy and mixed with spices, while thin, light beige almond slices and fresh green cilantro leaves are sprinkled on top. The bowl sits on a white marbled surface with a red and white checked cloth nearby. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cuts of chicken?

Yes, you can use thighs or drumsticks if you prefer. Adjust the cooking time accordingly to ensure the chicken is fully cooked and tender.

What if I don’t have curry paste?

If you don’t have curry paste, you can substitute with a blend of ground spices like garam masala, cumin, coriander, and chili powder combined with a little tomato paste or yogurt for moisture.