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Chicken biryani rice

Chicken biryani one pot rice dish simple to make and full of aromatic spices - warming and comforting


  • 4 chicken breasts – Cut into large bite size chunks
  • 300 g basmati rice
  • 3 Greenfields green cardamon pods
  • 1 Greenfields bay leaf
  • 1 Greenfields Cinnamon stick – small
  • 1 tsp Greenfields turmeric
  • 25 g butter
  • 4 tbsp Balti curry paste
  • 850 ml chicken stock
  • raisins – large handful
  • 1 brown onions – large
  • 30 g fresh coriander
  • 1 lime sliced


  1. Heat 25g butter in a saucepan and add the sliced large onion with 1 bay leaf, 3 cardamom pods and 1 small cinnamon stick for 10 mins until the onion is softened.
  2. While the onion soak the 300g basmati rice in warm water then wash in cold water, put to one side.
  3. Add 1 tsp turmeric to the pan, then add the chicken breast pieces and 4 tbsp curry paste. Cook until aromatic.
  4. Stir the basmati rice into the pan, add the raisins, then pour over 850ml chicken stock.
  5. Place a lid on the pan and bring to a boil, then lower the heat to a minimum and simmer for further 5 mins. Ensure chicken is cooked through – no pink meat.
  6. Turn off the heat and leave to settle for 10 mins.
  7. Stir well and mixing through the chopped coriander.
  8. Serve with a few mint leaves scattered and a couple of slices of lime – optional.