SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

Print Print | Page | 3x5 | 4x6
Select a size and use your browser's print button to print the page.

Easy Chicken Biryani

Makes: 6  servings Prep 30 mins Cook 25 mins to 35 mins Stand 10 mins
Easy Chicken Biryani


  • 1 1/2 cups  basmati rice
  • 2 tablespoons  unsalted butter
  • 1 medium onion, sliced root to tip
  • 1 bay leaf
  • 1/4 teaspoon  ground cardamom
  • 1/4 teaspoon  ground cinnamon
  • 3/4 teaspoon  turmeric
  • 3/4 teaspoon  kosher salt
  • 4 (about 1-3/4 lbs) boneless, skinless chicken breasts, cut into large pieces
  • 5 tablespoons  biryani curry paste, or mild curry paste
  • 1/2 cup  raisins or currants
  • 3 cups  low-sodium chicken broth
  • 3/4 cup  frozen peas, thawed
  • 1/4 cup  chopped cilantro
  • 1/4 cup  sliced almonds, toasted


1. Soak rice in warm water for 10 min, then rinse in cold water until the water runs clear; drain well in a fine sieve.

2. Heat butter in a 4- to 5-qt casserole or Dutch oven over medium heat and add the onion and bay leaf; cook until soft, about 10 min. Stir in the cardamom, cinnamon, turmeric, salt, chicken and curry paste and cook until aromatic, about 2 min. Stir in rice, raisins and broth. Cover, increase heat and bring to a boil; reduce heat and simmer until chicken is done, 15 to 18 min. Uncover and cook until liquid is gone, about 5 min. Turn off heat, replace lid and let stand for 10 min.

3. Gently stir in the peas and half the cilantro. Top with the rest of the cilantro and almonds.

Nutrition Facts

  • Servings Per Recipe 6
  • cal.(kcal)510,
  • Fat, total(g)15,
  • chol.(mg)87,
  • sat. fat(g)4,
  • carb.(g)55,
  • fiber(g)4,
  • pro.(g)40,
  • sodium(mg)812,
  • Percent Daily Values are based on a 2,000 calorie diet