Chicken Korma Biryani
Spiced chicken korma layered with fragrant basmati rice, crisp onions and herbs, then steamed in the oven.
Made with Korma base and Garam masala (homemade). Make a batch of the base first, then this takes minutes. Skip to the method
- Time1 hr 20
- LevelHard
- Costabout £2.29 a head
- Oven180°C (160°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Rinse the rice until the water runs clear. Soak it in cold water for 20 minutes, then drain.
20 min - 2
Heat 2 tbsp of the oil in a large pan over a medium heat. Fry the onions for 15 to 20 minutes, stirring often, until deep golden. Lift half out onto kitchen paper for the topping.
18 min 20 s - 3
Add the chicken to the pan and cook for 5 minutes. Stir in the garam masala (see the base recipe) and turmeric. Add your ready made korma base (see the base recipe) and the water, and simmer for 10 minutes until the chicken is cooked through and the sauce is thick.
15 min - 4
Meanwhile, bring a large pan of water with the salt to the boil. Boil the rice for 5 minutes, until just short of tender, then drain.
5 min - 5
Heat the oven to 180°C (160°C fan). Spread half the chicken curry in a heavy casserole. Cover with half the rice, half the mint and half the fried onions. Repeat the layers.
- 6
Drizzle with the last 1 tbsp of oil, cover with foil, then the lid, and bake for 25 minutes.
25 min - 7
Rest for 10 minutes, then fluff gently with a fork and scatter over the coriander.
Tips
- Par boil the rice until it still has a firm bite. It finishes cooking in the steam inside the pot.
- A tight seal of foil and a lid keeps the steam in, which is what makes dum style rice fluffy.
- Brown the onions slowly. They give the biryani its sweetness and colour.
Storing and freezing
Cool the rice quickly, within 1 hour, and keep in the fridge for 1 day only. Reheat once, until steaming hot all the way through. Never reheat rice twice.
Questions
Can I make biryani with raw rice?
No. Par boiling first gives separate, fluffy grains. Raw rice in a covered pot needs more liquid and cooks unevenly.
Is it too mild for biryani?
Biryani is usually aromatic rather than hot. For more heat, add a slit green chilli to the layers.
Why must rice be cooled quickly?
Cooked rice can carry bacteria that survive cooking. Cool it fast, keep it cold and reheat it only once until steaming hot.
More made with korma base
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.