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Chicken Biryani Recipe

Chicken Biryani recipe


This is a yummy rice dish with chicken, spices, and veggies. It's like a warm hug in a bowl. You cook chicken with spices and mix it with rice. It's a special meal that makes your tummy happy!


300 g basmati rice
2 tbsp butter
1 large onion, finely sliced
1 bay leaf
4 cardamom pods
1 small cinnamon stick
1 tsp turmeric
500 g skinless chicken thighs, cut into chunks
3 tbsp balti curry paste
50 g golden raisins
750 ml chicken stock
20 g fresh coriander, chopped
2 tbsp toasted slivered almonds


Soak the basmati rice in warm water for 10 minutes, then rinse in cold water until the water runs clear.
Heat 2 tbsp of butter in a large saucepan over medium heat. Add the sliced onion, bay leaf, cardamom pods, and cinnamon stick. Cook for about 10 minutes until the onions are golden and soft.
Stir in 1 tsp of turmeric, then add the chicken thighs and balti curry paste. Cook for 5 minutes until the chicken is well coated and the spices are fragrant.
Add the rinsed rice and golden raisins to the pan, then pour in the chicken stock. Stir everything together.
Bring the mixture to a boil, then reduce the heat to low. Cover the pan with a tight-fitting lid and simmer for 20 minutes, or until the rice is tender and the liquid has been absorbed.
Remove from heat and let it sit, covered, for 10 minutes. Fluff the rice with a fork and mix in the chopped fresh coriander.
Serve the chicken biryani garnished with toasted slivered almonds.

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