The best chicken biryani

    1 hour

    This dish is all about preparation. Once the cooking starts, it's relatively quick. I've played about with this dish over the years to finally create (in my opinion) the best Chicken Biryani there is. Authentic and aromatic, this dish contains fresh ingredients and will make you want seconds! For a milder dish (as this one is quite hot), leave out the dried chilli flakes.

    11 people made this

    Serves: 4 

    • 2 tablespoons olive oil
    • 2 large onions, chopped
    • 500g chicken breast fillets, diced
    • 1 1/2 teaspoons garam masala
    • 1 teaspoon turmeric
    • 1 teaspoon ground coriander
    • 1/2 teaspoon chilli powder
    • 1/2 teaspoon ground cumin
    • 1/2 teaspoon ground ginger
    • 1/2 teaspoon dried chilli flakes
    • 1 teaspoon salt
    • 1/2 teaspoon ground black pepper
    • 800ml boiling water
    • 5 chicken stock cubes
    • 50g raisins
    • 120g frozen peas
    • 2 garlic cloves, finely chopped
    • 1 red chilli, finely chopped
    • 1 green pepper, chopped into 1cm pieces
    • 1 large tomato, chopped into 2cm pieces
    • 300g basmati rice

    Prep:20min  ›  Cook:40min  ›  Ready in:1hr 

    1. Have all the ingredients prepared and laid out in front of you.
    2. Using a heavy based frying pan or saucepan, add the olive oil over a moderate to high heat. Once hot enough, stir in the chopped onions. Cook for 3 minutes stirring occasionally.
    3. Now add all the chicken to the pan and your ground spices (chilli powder, garam masala, turmeric, cumin, ginger, coriander, chilli flakes) and the salt and black pepper.
    4. Turn the heat down to low to moderate, stirring to combine those lovely spices with the chicken and onions. Don't worry if the pan dries out a bit; add a dash more olive oil if needed. Your kitchen should be smelling amazing by now!
    5. Meanwhile, boil a kettle and measure out 800ml of boiling water. In a jug (or bowl) big enough, dissolve your stock cubes. Add the raisins and frozen peas to the dissolved stock and set aside.
    6. Now add the garlic, chopped chilli, green pepper and tomato to the pan. Stir everything together. Leave to cook uncovered on a low heat for 5 minutes.
    7. After this time, and when the chicken is thoroughly cooked, add your stock to the pan. Stir everything together and simmer gently for 5 more minutes.
    8. Finally, add the rice to the pan and fold in. Cook on a gentle heat until the rice has cooked and soaked up all the stock, about 25 to 35 minutes. Serve with an ice cold beer.


    This dish can also be cooked in a slow cooker. Prepare and cook as above until the last step. Put the stock, peas and raisins in a slow cooker along with all the cooked and combined ingredients. Add the rice to the slow cooker and cook on low for 2 to 3 hours.

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    Reviews in English (2)


    Absolutely fantastic dish, very tasty 👍  -  10 Aug 2017


    So flavoursome and hearty. Beautiful dish  -  09 Aug 2017