Chicken Biryani

Posted by Ali Cadden on

How To:

In a bowl, cover your chicken thigh fillets with the yogurt, turmeric, garam masala, garlic, ginger, salt & pepper.

If you can, put it in the fridge to marinate for the day.  If you don’t have time, put it straight in a deep baking tray & cook at 180 degrees for approx. 30 min.

Note: The chicken & yogurt will release water during the cook, meaning the chicken won’t brown properly. Check after 30 mins & pour any water out, then return to the oven on high until the chicken is golden brown. 

Whilst the chicken is cooking, dice the onion & fry in a pan with the ghee & curry leaves. Once they have browned, chuck in all your spices: cardamom, turmeric, garam masala, chilli powder & a pinch of salt & pepper. Fry off for 1-2 mins before removing pan from heat.

Add 4 cups of rice into a rice cooker (or pot). Add 5 cups of water & then transfer the onion & spice mix into the rice cooker, along with stock cubes & pop it on (usually cooks for about 30 mins). Halfway through the cook, lift the lid & fluff the rice so the spice mixture is properly dispersed.  

Leave the cooker warm on until your chicken is done & you're ready to plate up.

Chop your fresh coriander, spring onion & green chilli. Once the chicken is golden & the rice is ready, build it on a share plate. Rice first, thighs on top & then garnish with sesame seeds, flaked almonds, currants & spring onions.

I like to serve my Biryani with sides of traditional Indian lime pickle & mango chutney, some extra cooling Greek yoghurt & plenty of lemon wedges


Chicken Biryani


You Will Need:

1½kg of chicken thigh fillets

2 cups of Greek yoghurt

1 heaped tbsp of garam masala

1 heaped tbsp turmeric

1 tbsp garlic paste

1 tbsp ginger paste

1 tsp salt

2 tsp ground pepper

4 cups basmati rice

5 cups water

1 large brown onion

10 curry leaves

2 tbsp ground turmeric

2 tbsp garam masala

1 tbsp cumin

2 tbsp ghee (substitute with butter or olive oil)

1 heaped tbsp ground cardamom

1 tsp of chilli powder

2 chicken stock cubes

¼ cup of dried currants

¼ cup flaked almonds

¼ cup of sesame seeds

handful of fresh coriander

couple of spring onions

1 lemon

1 green chilli

Indian mango chutney or lime pickles

Greek yogurt



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