Chicken biryani is an Indian-inspired rice dish that is packed full of spices, tender chicken, and sweet onions. This one pan dish is the perfect fail-safe recipe for a tasty week night dinner. We’ve added home made crispy onions to our chicken biryani to make it really special. These are so sweet and crunchy, and you don’t need a deep fat fryer to make them! Chicken biryani is an authentic Indian dish that has a beautiful yellow colour from the turmeric and saffron. Whether it’s for a mid week meal or a Friday night Indian feast, chicken biryani is a guaranteed winner!
- 500g basmati rice
- 2 onions, finely chopped, plus 2 extra, sliced into rings
- 50g butter
- 1 bay leaf
- 2 garlic cloves, crushed
- 1 cinnamon stick
- 4 cardamom pods, lightly broken
- pinch saffron
- 1tsp ground turmeric powder
- 600g chicken thigh fillets, cut into 2cm chunks
- 4tbsp Madras curry paste (or a curry paste of your choice)
- 1.2ltr chicken stock
- vegetable oil, for frying
- 3tbsp plain flour
- bunch coriander, chopped
Rinse the basmati rice in a sieve until the water runs clear. Fry the finely chopped onions in the butter until softened. Add the bay leaf, garlic, cinnamon stick, cardamom pods, saffron, turmeric and chicken, then stir through the curry paste and cook for 5 mins.
Add the drained rice and stock; bring to the boil. Stir to combine, then cover the pot and reduce the heat to a simmer. Cook for 5 mins. Turn off heat and leave the pan for 10 mins until the rice is cooked through.
Meanwhile, heat the oil in a pan until sizzling. Coat the onion slices in flour, then carefully fry in batches until crisp and golden. Remove with a slotted spoon and drain on kitchen roll. Top the biryani with the onions and scatter over the chopped coriander.