Chicken Biryani

  • Chicken Biryani
Ranking: 2 more votes required!

Rated 5 out of 5 based on 3 votes


  • 5 x large onions finely sliced
  • 1/4 cup canola oil
  • 1 kg freerange chicken breast and thigh cut into medium-large sized pieces
  • 1/2 cup plain yogurt
  • 1 x 3cm piece of minced ginger
  • 3 cloves garlic, minced
  • 1 tspn tumeric minced (or use powder)
  • 1 tspn garam masala
  • 5 Tbls canola oil
  • 1 tspn red chilli flakes
  • 2 tspn garam masala powder
  • 3 cloves garlic, minced
  • 1 x 3cm piece of minced ginger
  • 1 tspn turmeric minced (or use powder)
  • 5 x green cardamom pods
  • 1 x black cardamom pod (optional)
  • 1 x cinnamon stick
  • 1/4 tspn black pepper corns
  • 4 x tomatoes chopped into wedges
  • 1/4 cup natural yogurt
  • 1/2 cup mint leaves chopped
  • 1/2 cup corriander leaves chopped
  • 2 1/2 cups basmati rice soaked in cold water for 30 minutes
  • 1/2 tspn cumin seeds
  • 4 x bay leaves
  • 2 x black pepper corns
  • 10 x green cardamom pods
  • 3 x black cardamom pods
  • 1 x cinnamon stick 3cm long
  • 1/2 tspn saffron threads dissolved in 1/2 cup warm water
  • 1 cup rasins


This is the most complex meal I’ve ever cooked and also the best Biryani I’ve ever tasted. It is so delicious it really pays off in the end. Makes a large serving.

1. Fry the Onion. Heat the oil in a pan over high heat. Add the onion slices and cook for 20 minutes until dark brown. Sprinkle sugar to caramelise. Remove and drain on a paper towel.

2. Marinate the Chicken. Add ingredients 3-8 along with half of the fried onions together in a bowl. Mix well and allow to marinate for 1 hour.

3. Cook the Tomatoes. Put some oil in a pan and when hot add the tomatoes. Keep them moving until they begin to wilt a little (about 1 minute). Add some brown sugar to caramelise them. Take off the heat and set aside.

4. Cook the Chicken. Heat oil in a large cooking pot on high heat. Add Garam Masala, chilli, turmeric, black pepper, cardamom pods, and cinnamon stick. Take care not to burn. Add the garlic and ginger and stir for a few minutes until garlic is nicely browned. Add the marinated chicken and cook until lightly browned. Add the raisins. Cover and reduce heat to a simmer for 10 minutes or until the chicken is tender. Add remain fried onions, yoghurt, lemon, mint, coriander and continue to cook with the lid off for 10 minutes. Take off the heat.

5. Cook the Rice. Make sure the rice has been soaked and drained. Bring 4 cups of water to the boil in a big saucepan. Add ingredients 25-30 (cumin seeds to cinnamon stick) and some salt to taste. Cook until 3/4 done and then drain in a strainer and set aside. It is very important the rice doesn’t get completely cooked in this stage.

6. Final Layering. In the big pot that the rice was cooked in (but has been removed from) place half the chicken. Place half the rice over the chicken. Then pour half the saffron mixture onto the rice. Mix gently into the rice with a fork. Then layer the rice with the remaining chicken, then remaining rice, then the rest of the saffron mix. Sprinkle some coriander and mint over the top. Cover this and steam on very low heat until the rice is completely cooked (about 8 minutes). Rest the pot away from the stove with the lid still on for another 10 minutes. Make sure the lid doesn’t get removed at any point during this final step.

7. Garnish and Serve. Lift the lid. Add the caramelised tomatoes. Mix everything through gently, pulling the bottom layers to the top. Try to make the colour even throughout. Plate up and serve with a lemon wedge, extra mint and coriander garnish and pappadams.

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  • Looks so rich in flavours!


    by Ser Yem on 17/08/2014, 12:06
    Ser Yem
  • I will tray this for sure.It looks very interesting.Thank you for the recipe.


    by ANNA LINHART on 17/08/2014, 17:51