Chicken Biryani
Spice Kitchen - Indian

Chicken Biryani

This recipe slightly deviates from a traditional biryani, in that the chicken is marinated separately before cooking. It’s a dish to take your time with. Your belly will thank you!



  • 500g boneless chicken thighs, cut into 2-3 pieces
  • 3 tbsp Greek yoghurt
  • 1 tsp turmeric powder
  • 1⁄2 tsp mild chilli powder
  • 1 tbsp ginger and garlic paste
  • 300g basmati rice, partially cooked and cooled
  • Salt to taste


  • 3 tbsp vegetable oil
  • 4 green cardamom pods
  • 2 tsp cumin seeds
  • 1 large onion, sliced
  • 200g roughly chopped tomatoes
  • 1 tsp ground coriander
  • 2 birds’ eye green chillies, sliced lengthwise 2 tbsp mint leaves, chopped
  • 2 tbsp coriander leaves, chopped
  • Large pinch saffron
  • 100ml milk
  • 1⁄2 tsp garam masala


  1. Marinate the chicken in Greek yoghurt, turmeric, chilli, ginger and garlic paste and salt. Set aside for 30 minutes minimum (or longer if you can).
  2. Heat the oil in a heavy bottom saucepan over medium heat.
  3. Add the green cardamom and cumin seeds, and fry until sizzling.
  4. Add the sliced onion and fry for 10-12 minutes over a medium flame until soft and lightly caramelised.
  5. Add the chopped tomatoes cook for a further 5 minutes. Then, add the coriander powder, marinated chicken and green chillies.
  6. Cook the chicken for 10 minutes on medium heat.
  7. Remove the chicken from the pot and using the same pot, add a layer of rice at the bottom, followed by a layer of chicken and sprinkle over half the coriander and mint.
  8. Repeat the layering and finish by drizzling the milk mixed with the saffron and garam masala over the top. Put a tight-fitting lid on and put the pot back on the stove and cook for 15 minutes on medium heat.
  9. Turn the heat off and leave the biryani to rest for 20 minutes before serving.

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