Chicken Biryani

Chicken Biryani is a firm favourite at takeaways but why not try making it at home. It is easier than you think. There are so many variations of this recipe, it would be impossible to list them all so I have loaded my favourite. This main dish is always worth waiting for and always a crowd pleaser. The hit of the red pepper, onion and garlic is mellowed by the soft sweetness of the sultanas.  Also when you want a full bodied meal for 4 people in a rush, this can be ready within 45 minutes. I serve this with rice and sag aloo for a good size meal without the hassle.

Chicken Biryani

A Biryani is a dish that everyone will know about.

4.79 from 73 votes

Print Facebook Pinterest Twitter Add to CollectionCollections

Course: Main Dish

Cuisine: Indian

Keyword: Chicken, Chicken Biryani, Curry, Herbs, Rice, Spice, Vegetables

Prep Time: 10 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 45 minutes minutes

Servings: 4 people

Calories: 338kcal

Cook ModePrevent your screen from going dark

Ingredients

 

MetricImperial

• 300 g chicken breast See Notes below:
• 1 large aubergine See Notes below:
• 8 wiped mushrooms sliced
• 1 large red pepper chopped
• 1 large carrot diced
• 1 large onion chopped
• 300 g basmati rice See Notes below:
• 1 tbsp curry paste See Notes below:
• 1 tbsp sultanas
• 800 ml boiling water
• 100 g Frozen Peas defrosted
• 1 bunch coriander chopped
• 2 tsp sunflower oil
• 1 tbsp olive oil

Get ingredients with

Instructions

• Add the sunflower oil to a pan with the onion, cook for 2 minutes, then add the chicken and stir for a further 3-4 minutes.
• Add the red pepper, carrot, mushrooms and aubergine, and cook for a further 5 minutes, stirring regularly.
• Stir in the curry paste and sultanas, and mix well.
• Next, add the rice to the vegetables, mixing well.
• Then, add the boiling water and mix again.
• Bring to the boil, then turn the heat to low.
• Cover and cook for 10 minutes.
• Turn off the heat and leave for 5 minutes without removing the lid.
• Add the peas, coriander and olive oil to the rice.
• Mix well and serve immediately.

Notes

Notes:

• The Chicken Breasts need to be skinned and cut into chunks.
• Aubergine should be cut into cubes.
• Rinse the basmati in a sieve under cold water for a minute or two.
• The heat of the curry paste depends on your taste buds. Use whichever makes you happy.

Nutrition

Calories: 338kcal | Carbohydrates: 30g | Protein: 27g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Cholesterol: 62mg | Sodium: 510mg | Potassium: 325mg | Fiber: 2g | Sugar: 5g