Simple chicken biryani recipe

Name: Simple chicken biryani recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 250 g (8.8oz) basmati rice; 4 tbsp vegetable oil; 300 g (10.6oz) onions, sliced; 150 g (5.3oz) onion, chopped; 3 tbsp Patak's Biryani/Madras Paste; 4 chicken breast (skin removed) or 8 chicken joints (skin removed), cut into large pieces; 1 2.5 cm piece of cinnamon stick; 3 bay leaves; 5 green cardamom pods; 1 pinch saffron strands (optional); 3 tbsp fresh coriander, chopped; 1 pinch salt to taste; 1 handful fried onions

Servings: persons

250 g (8.8oz) basmati rice
4 tbsp vegetable oil
300 g (10.6oz) onions, sliced
150 g (5.3oz) onion, chopped
3 tbsp Patak's Biryani/Madras Paste
4 chicken breast (skin removed) or 8 chicken joints (skin removed), cut into large pieces
1 2.5 cm piece of cinnamon stick
3 bay leaves
5 green cardamom pods
1 pinch saffron strands (optional)
3 tbsp fresh coriander, chopped
1 pinch salt to taste
1 handful fried onions

1
Wash the rice in several changes of warm water before leaving to soak in cold water for 20-25 minutes (if you have time).
2
Preheat the oven to 180C/gas 4.
3
Gently heat the 4 tablespoons of oil in a frying pan and fry the sliced onions until golden brown.
4
Drain on absorbent paper.
5
In the same oil, saute the diced onion for 5 minutes.
6
Once they are light golden brown add the Patak's Biryani/Madras Paste.
7
Add a little water to prevent the spices from burning, and stir well for a few minutes, or until you can start to see oil rising to the surface.
8
Add the chicken and pour in about 100ml of water.
9
Leave the masala to cook for about 15 minutes, or until the meat is cooked through.
10
In the meantime, make the rice.
11
Drain the soaked rice and bring around 2 pints of water to the boil in a pan.
12
Add the cinnamon stick, bay leaves, green cardamom pods and saffron (if using).
13
Throw in the rice and stir well before seasoning the water well with salt and then drizzling in the remaining oil.
14
Allow to cook for 5 minutes before draining and dividing the rice into three equal portions.
15
Check the chicken is cooked and the sauce has thickened before dividing into two equal portions.
16
Grease an ovenproof dish (such as a casserole dish) and layer the bottom with aromatic rice.
17
Sprinkle with some chopped coriander, and then spread a layer of chicken followed by another sprinkling of chopped coriander.
18
Repeat the layering until all the rice and chicken has been used.
19
Seal the dish tightly with foil and a tight-fitting lid and pop in the oven for 10 minutes.
20
Garnish with fried onions and serve.

639

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 250 g (8.8oz) basmati rice, 4 tbsp vegetable oil, 300 g (10.6oz) onions, sliced, 150 g (5.3oz) onion, chopped, and more.

Yes, Simple chicken biryani recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!