5 from 1 vote
Chicken Biryani in a le creuset casserole on blue surface
Chicken Biryani
Work Time
30 mins
Cook Time
35 mins
Total Time
40 mins

Chicken Biryani is a delicious Indian casserole that calls for a paste of spices, herbs and chilies.

Course: Main Course
Cuisine: Indian
Keyword: Chicken Biryani
Yield: 6 Servings
Calories: 433 kcal
  • cups basmati rice
  • 2 tbsp unsalted butter
  • 1 medium onion sliced root to tip
  • 1 bay leaf
  • ¼ tsp ground cardamom
  • ¾ tsp ground cinnamon
  • ¾ tsp turmeric
  • ¾ tsp kosher salt
  • 4 (about 1¾ lbs) boneless, skinless chicken breasts cut into large pieces
  • 5 tbsp biryani curry paste or mild curry paste
  • ½ cup raisins or currants
  • 3 cups low-sodium chicken broth
  • ¾ cup frozen peas thawed
  • ¼ cup chopped cilantro
  • ½ 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.
Recipe Notes

This classic multi-spice Indian dish is often served on holidays. My simplified version makes a great weeknight meal.

Nutrition Facts
Chicken Biryani
Amount Per Serving
Calories 433 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 3g19%
Cholesterol 58mg19%
Sodium 422mg18%
Potassium 674mg19%
Carbohydrates 55g18%
Fiber 4g17%
Sugar 3g3%
Protein 25g50%
Vitamin A 2295IU46%
Vitamin C 11.4mg14%
Calcium 78mg8%
Iron 2.3mg13%
* Percent Daily Values are based on a 2000 calorie diet.