Chicken biryani
- Published: 31 Oct 09
- Updated: 18 Mar 24
This tasty chicken biryani recipe is the perfect one-pan dish and it requires very little effort to put together.
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Serves 4
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Takes 15 minutes to make, 45 minutes to cook
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Ingredients
- 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 (we like Knorr)
- 130g (½ x 260g pack) mixed sliced runner beans and peas
- Small bunch fresh coriander leaves, roughly chopped
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Method
- 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.
- 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.
- Stir in the coriander and scatter with the remaining almonds to serve.
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- Recipe from November 2009 Issue
Nutrition
Nutrition: per serving
- Calories
- 708kcals
- Fat
- 25.3g (5.5g saturated)
- Protein
- 42.2g
- Carbohydrates
- 77g (4.7g sugar)
- Salt
- 1.1g
delicious. tips
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.
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This could have been really lovely but I had to put the whole dish back in the oven for an extra 15 minutes or so for the rice to finish cooking, which sadly meant the vegetables were over done. i would make this again but have made a note of the actual cooking times. Also couldn’t find the right paste mentioned above but I think any curry paste would work.
I love this recipe, though I have yet to find biryani paste so I use Balti paste instead. Very easy to prepare and cook, perfect for a Friday night when you fancy cooking something fresh but can’t be bothered with too much prep.