Chicken biryani

Serve with eggplant pickle, lime pickle or mango pickle.
Chicken biryani topped with papadums and herbs

Chicken biryani

John Paul Urizar
4 - 6

This chicken biryani recipe combines basmati rice, fried onions, ghee, chicken thighs and lots of herbs and whole spices. Instead of using marinated chicken, we cook the chicken pieces in fragrant spices and whole-leaf herbs, to create a soft, flavourful biryani chicken recipe that can be made any day of the week. Depending on your spice tolerance, biryani can be mild or very spicy.



1.Place rice in a saucepan with a pinch of salt and 3 cups water. Cover, bring to the boil, then reduce heat to low and cook for 12 minutes. Remove from heat.
2.Meanwhile, heat ghee in a saucepan over medium heat. Add onion, garlic and ginger, and cook, stirring occasionally, until onion begins to soften (4-5 minutes). Stir in spices and herbs, and cook, stirring occasionally, until fragrant (2-3 minutes).
3.Add chicken to pan and cook, stirring occasionally, until beginning to brown (4-5 minutes). Stir in yoghurt and cranberries; season to taste. Spoon rice over chicken, cover with lid, reduce heat to medium-low and cook until rice is just cooked (8-10 minutes); remove from heat and stand for 10 minutes.
4.Stir rice through chicken, transfer to a serving dish, scatter with almonds and coriander, and spoon over yoghurt. Serve with pappadams on the side.

Biryani spice mix is available from select supermarkets and specialty spice shops.


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