Make classic tasty chicken biriyani with this recipe

The yellow colouring in the rice comes from the use of turmeric along with other spices.

In Summary

•It goes well with rice, meat, eggs, or even vegetables such as potatoes.

•Most biryani is eaten with a rice dish.

Biriyani is a popular South Asian dish that is made with Indian spices. It goes well with rice, meat, eggs, or even vegetables such as potatoes.

Most biryani is eaten with a rice dish. A classic biryani is made using basmati rice because it is thinner and longer than a traditional long grain rice.

The yellow coloring in the rice comes from the use of turmeric along with other spices.


For the chicken marinade

  • 1200g Skinless chicken pieces
  • ½ cup of natural yogurt
  • 1 tbsp finely grated fresh ginger
  • 1 green chilli, finely chopped
  • 3 garlic cloves, crushed
  • ½ lemon, juiced
  • 2 tsp garam masala
  • 5 cardamom pods, seeds crushed
  • 1 tsp turmeric
  • 1 tsp ground cumin
  • Vegetable oil

For the rice

  • 3 tbsp ghee
  • 2 large onions, finely sliced
  • 400g basmati rice
  • 2 cinnamon sticks
  • 6 cloves
  • 4 cardamom pods
  • 2 bay leaves
  • 3 garlic cloves, crushed
  • 1 tbsp finely grated ginger
  • 1 green chilli, chopped
  • 1 tsp garam masala
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 4 medium tomatoes, chopped
  • 2 tbsp fresh coriander, roughly chopped
  • Raisins


Step 1

Place the chicken in a large bowl with the yogurt, ginger, chili, cloves, lemon juice, garam masala, cardamom seeds, turmeric, and cumin. Leave for at least 1 hour, or preferably overnight to marinate.

Step 2

Rinse the rice well and leave to soak in a large bowl of water for 30 minutes.

Step 3

Meanwhile, using vegetable oil, cook the onions until they are very soft and golden brown.

Remove from the pan and set aside.

Step 4

Bring a large sufuria of water to a boil. Then season the water generously by adding 1 cinnamon stick, 2 cloves, 2 cardamom pods, and 1 bay leaf, set aside to infuse for 30 minutes.

Bring the water back to a boil, add the rice, and cook for 2 minutes, so that it is par-cooked. Drain and set aside, removing the whole spices.

Step 5

Remove the chicken from the fridge. Do not discard the remaining yogurt marinade left at the bottom of the bowl.

Heat oil in a sufuria then place the marinated chicken to brown.

Add the remaining garlic, ginger, chili, garam masala, ground cumin and ground coriander and cook for 3 minutes, or until aromatic.

Step 6

Add the tomatoes and remaining yogurt marinade with a splash of water to loosen it. Season and stir well.

Step 7

Add rice to the mixture and lower the heat. Cover with the lid and cook for for 45 minutes.

Step 8

Leave the biryani to stand for 5 minutes, then sprinkle over the raisins for extra flavour and coriander before serving.

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