Chicken Biryani

Updated February 23, 2016

For special occasions, this subtly spiced, aromatic dish from India is often decorated with small pieces of edible silver leaf.

Prepare ahead: The biryani can be cooled, covered, and refrigerated for up to 1 day. Pour a few tablespoons of melted butter on top, cover, and bake in a 350°F (180°C) oven about 30 minutes.

Nutritional Benefits: Low fat

4 servings

Preparation Time20 min

Preparation Time - Text20 mins

Cooking Time30 min

Cooking Time - Text30

Cooking Methodsauteeing



Total Timeunder 1 hour

Make Ahead RecipeYes

Kid FriendlyYes

One Pot MealYes

OccasionCasual Dinner Party, Family Get-together

Recipe Coursemain course

Dietary Considerationhealthy, low-fat

Five Ingredients or LessYes

Mealdinner, lunch


Taste and Texturehot & spicy, nutty, savory, sweet

Type of Dishcasserole


  • 2 tbsp vegetable oil
  • 2 tbsp butter
  • 1 large onion, thinly sliced
  • 2 garlic cloves, crushed and peeled
  • One 3 in (7.5cm) cinnamon stick, broken into 2 or 3 pieces
  • 6 cardamom pods
  • 6 curry leaves (optional)
  • 3 tbsp curry powder
  • 1 tsp ground turmeric
  • ½ tsp ground cumin
  • 4 boneless and skinless chicken breasts, cut into 1in (2.5cm) pieces
  • 1½ cups basmati rice
  • ½ cup golden raisins
  • 3¾ cups chicken stock, as needed
  • 2 tbsp toasted sliced almonds


Heat the oil and butter in a large flameproof casserole over medium heat. Add the onion and garlic and cook, stirring often, about 4 minutes, until translucent. Add the cinnamon, cardamom pods, and curry leaves, if using, and cook, stirring often, for 5 minutes, until fragrant.

Add the curry powder, turmeric, and cumin, and stir for 1 minute. Add the chicken.

Add the rice and raisins and stir well. Pour in enough stock to just cover the rice. Bring to a boil. Reduce the heat to medium-low and cover. Simmer about 15 minutes or until the rice is tender and has absorbed the stock, adding more stock if the mixture becomes dry.

Transfer to a serving dish, fluffing the rice with a fork. Sprinkle with almonds and serve hot.



Include a Photo Include a Photo

Click the button above or drag and drop images onto the button. You can upload two images.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

This recipe is very very good and simple and doesn't use a lot of dishes! A+


Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Sign In to Your Account

Close Window
Sign In with one of your Social Accounts
Sign In using Email and Password