Chicken Biryani

BiryaniI’m going to Sweden tomorrow!! Nothing gets me as excited as a trip home, and this one is going to be particularly nice. We are spending the weekend in the country house then a night in Stockholm. Bliss. I’m already thinking about what pastry shops to visit and what food to get in the super market. There is nothing like the taste of home right? Sometimes that means a certain type of chocolate, or salty liquorice in my case (I know it sounds awful but it is absolutely delicious).

This week has been so hectic as it always is the days before a holiday. Lots to do in work as well as trying to get organised and pack for the trip. To get adventurous and play around with new recipes has not been priority number one. It is also the end of February so we are not exactly spoiled with fresh fruit or vegetables. It is totally okay to turn to dry goods, jars of pastes and tinned vegetables.

For this chicken biryani I used madras curry paste, it is hot and that’s how I like Indian food. If you prefer something milder you could use balti paste or any other mild Indian curry paste. Add a few whole spices, some chicken and rice. That’s pretty much it!

5.0 from 1 reviews
Chicken Biryani
Prep time
Cook time
Total time
Recipe type: one pot meal
Cuisine: Indian
Serves: 4
  • 300g basmati rice
  • 25g butter
  • 1 clove of garlic, chopped
  • 1 large onion, finely sliced
  • 1 bay leaf
  • 3 cardamom pods
  • 1 small cinnamon stick
  • 1 tsp turmeric
  • 4 skinless chicken breasts, cut into large chunks
  • 4 tbsp curry paste (I use madras)
  • 850ml chicken stock
  • 2 vine tomatoes, peeled and chopped
  • fresh coriander
  1. Heat the butter in a saucepan and cook the onions with the bay leaf, cardamom and cinnamon stick for about 10 minutes.
  2. Sprinkle in the turmeric, then add chicken and curry paste and cook until aromatic.
  3. Stir the rice into the pan, then pour over the stock. Place a tight-fitting lid on the pan and bring to a hard boil, then lower the heat to a minimum and cook the rice for another 5 mins. Turn off the heat and leave for 10 minutes.
  4. Add the tomatoes and some fresh coriander to garnish.

I serve a cucumber raita on the side as it gives the meal a refreshing kick and a cooling effect if you went a little crazy with the hot curry paste.


  1. I cooked this using massaman curry paste. ’twas delicious…! Thanks Linnea! I thought Indian reciepes were time consuming and complicated to cook but this was quick, simple and yum!

Speak Your Mind