One-Pot Chicken Biryani

    10m prep time
    40m total time
    Easy level
    13 ingredients

A great one-pot rice dish that still tastes great a few days later – perfect for leftovers

Method

Based on 4 servings, adjust as needed.

Step 1

Soak the basmati rice in warm water, then wash in cold until the water runs clear.

Step 2

Heat the butter in a saucepan and cook 1 finely sliced large onion with bay leaf, cardamom pods and cinnamon stick for 10 mins.

Step 3

Sprinkle in turmeric, then add the chicken breasts, cut into large chunks, and curry paste. Cook until aromatic.

Step 4

Stir the rice into the pan with raisins, then pour over the chicken stock.

Step 5

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.

Step 6

Turn off the heat and leave for 10 mins. Stir well, mixing through chopped coriander. To serve, scatter over the leaves of the remaining coriander and the toasted almonds.
  • Ingredients
  • Based on 4 servings
  • 1 tsp Turmeric 1 x Sainsbury's Turmeric 48g
  • 25g Butter 1 x Sainsbury's British Butter, Unsalted 250g
  • 850ml Chicken Stock 1 x Knorr Stock Pot Chicken 4x28g
  • 4 tbsp Balti Curry Paste 1 x Patak's Balti Spice Paste 283g
  • 4 Skinless Chicken Breasts, cut into large chunks 1 x Sainsbury's 640g British Fresh Skinless & Boneless Chicken Breast Fillets
  • 85g Raisins 1 x Sainsbury's Raisins, Seedless 500g
  • 300g Basmati Rice 1 x Sainsbury's Basmati Rice 500g
  • 1 Large Onion, finely sliced 1 x Sainsbury's Onions Loose
  • 3 Cardamom Pods 1 x Sainsbury's Cardamom Pods 28g
  • 1 Bay Leaf 1 x Sainsbury's Bay Leaves 3g
  • 2 tbsp Toasted flaked almonds, to serve 1 x Sainsbury's Almond Flakes 200g
  • 30g Coriander, ½ chopped, ½ leaves picked 1 x Sainsbury's Fresh Packed Bunch Coriander 30g
  • small Cinnamon Stick 1 x Sainsbury's Cinnamon Sticks 13g
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