Chicken Biryani

Biryani has long been a favourite of mine. I’ve always steered clear of making it though as cooking loose rice can be a hit or miss affair. This simple recipe though is easy to follow and works perfectly.

Give it a go, add raisins, peas etc. if it takes your fancy. I also sprinkled crispy onion on top and it worked a treat.

Chicken Biryani

Prep Time 10 mins
Cook Time 30 mins


  • 300 g basmati rice
  • 4 chicken breasts
  • 4 mushrooms sliced
  • 25 g butter
  • 1 large onion finely chopped
  • 1 bay leaf
  • 1 cinnamon stick
  • 1 tsp turmeric
  • 50 g biryani mix
  • 800 ml chicken stock
  • bunch of corriander chopped
  • flaked almonds


  • Soak the rice in warm water then rinse in cold to remove starch
  • Cook onions, bay leaf and whole spices in the butter
  • Add turmeric, chicken, mushrooms and biryani mix
  • Add rice then stock
  • Bring to the boil then reduce heat and cook for 5 mins
  • Turn heat off, add half the coriander and cook for a further 10 minutes stirring often
  • Garnish with remaining coriander and almonds


Adapted from Goodfood