Chicken Biryani
Chicken Biryani
5 from 5 votes
Prep: 15 minutes
Cook: 45 minutes
Total Time 1 hour
Servings: 8 servings
Who wouldn't adore this recipe for chicken biryani? The zing of heat and spices unites the flavourful scents, the brilliant colours, and the fluffy rice.

Nutrition: per serving



Biryani Masala

  • 2 Bay Leaf
  • 1 tsp Peppercorn
  • 5 Inch Cinnamon
  • 1 tsp Cloves
  • 3 Black Cardamom
  • 10 Green Cardamoms


  • 500 g Rice Basmati
  • 100 ml Oil
  • 1 kg Chicken
  • 2 Onions
  • 3 Tomatoes
  • 2 tsp Garlic Paste
  • 2 tsp Ginger Paste
  • 2 tsp Garam Masala
  • 2 tsp Chilli Powder
  • 1 tsp Black Pepper
  • 2 tsp Turmeric Powder
  • 1 tsp Salt
  • 100 g Yoghurt
  • 1 tsp Cumin Powder
  • 4 Green Chillies
  • Onions Fried
  • 1 handful Coriander


  • Rinse the rice in cold water then leave to soak and set aside
  • In a large saucepan bring a pot of water to a boil then drain the rice and add to the pan before giving it a stir to spread the rice in the pan
  • Allow the rice to gently simmer for 12-15 minutes until 80% cooked – at this point the rice grains should have expanded but they will still be relatively hard
  • As the rice is cooking in a large pan heat up the oil on medium heat until hot
  • Add the bay leaves, black peppercorns, cinnamon, cloves, black cardamom, and green cardamoms then sauté the whole spices for 1 minutes until fragrant
  • Reduce the heat to medium and add the chicken, the finely diced onions and the chopped tomatoes then cook for 3-4 minutes until the onions are soft and translucent in colour
  • Add the ginger paste, garlic paste, garam masala, chilli powder, black pepper, turmeric powder, and salt then cook the spices for 5-7 minutes
  • Add the yoghurt and stir immediately to prevent it from curdling then cook for 10-15 minutes
  • Add the cumin seeds, green chillies, fried onions, and coriander then mix
  • Drain the parboiled rice and layer on top of the chicken masala followed by some fried onions and finely chopped fresh coriander
  • Cover with a lid then reduce the heat to low and allow to cook for 10-12 minutes
  • Remove the lid and gently mix the chicken masala and rice together – ensure that you mix slowly to not mush the rice
  • Serve immediately on its own or alongside some raita!

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