Description
A flavorful and aromatic Chicken Biryani made with fragrant basmati rice, tender chicken breasts, warming spices, and a rich curry paste, slow-cooked to perfection in a single pan. This traditional Indian-inspired dish is garnished with fresh coriander and toasted almonds for added texture and freshness.
Ingredients
Scale
Rice and Spices
- 300g basmati rice
- 1 bay leaf
- 3 cardamom pods
- 1 small cinnamon stick
- 1 tsp turmeric
Chicken and Flavorings
- 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
Garnish
- Chopped coriander
- Toasted flaked almonds
Instructions
- Prepare the Rice: Soak the basmati rice in warm water for about 20 minutes, then wash it thoroughly in cold water until the water runs clear. This removes excess starch and helps the rice cook fluffy.
- Cook the Onions and Spices: Heat the butter in a large saucepan over medium heat. Add the finely sliced onion along with the bay leaf, cardamom pods, and cinnamon stick. Cook gently for 10 minutes until the onions are soft and fragrant, allowing the spices to infuse.
- Add Turmeric and Chicken: Sprinkle in the turmeric powder and stir well. Add the chicken chunks and curry paste to the pan, cooking until the mixture becomes aromatic and the chicken starts to brown slightly, approximately 5 minutes.
- Combine Rice and Raisins: Stir the soaked and drained rice into the pan along with the raisins, ensuring everything is evenly mixed and coated with the spices and paste.
- Add Stock and Cook: Pour over the chicken stock and bring the mixture to a hard boil with the lid off. Once boiling, cover the pan with a tight-fitting lid, reduce the heat to the lowest setting, and cook for 5 minutes to allow the rice and chicken to cook together.
- Steam Rest: Turn off the heat and leave the biryani undisturbed with the lid on for 10 minutes. This resting period allows the rice to steam perfectly and the flavors to meld.
- Finish and Serve: Gently stir through half of the chopped coriander to incorporate it into the biryani. Serve scattering the remaining coriander and toasted flaked almonds on top for a fresh, crunchy garnish.
Notes
- Soaking the rice beforehand improves texture and helps prevent it from sticking.
- Using a tight-fitting lid is crucial to trap steam and cook the rice evenly.
- Leftover biryani rice makes an excellent Coronation chicken rice salad when mixed with mayonnaise and lemon juice.
- Adjust curry paste quantity depending on your preferred spice level.
- Ensure the heat is very low during the simmer to avoid burning the bottom layer.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Keywords: chicken biryani, Indian chicken recipe, basmati rice recipe, curry paste chicken, one-pot meals, easy biryani, spiced chicken rice
