Chicken Biryani Recipe
Tender spiced chicken, fragrant basmati rice, and rich layers of flavour come together in this aromatic Chicken Biryani. A show-stopping dish that’s as perfect for weeknight comfort as it is for a celebration feast.
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Ingredients
Meat
2 tbsp Garam Masala
1 Red Chilli seeds removed
1 Onion chopped
4 Garlic cloves
1 Tomato chopped
1 handful Coriander fresh
1 root Ginger sliced
1 cup Yogurt plain
500g Chicken Breast diced
Rice
3 tsp Oil
2 cups Basmati Rice
1 1/2 tsp Turmeric
1 Onion chopped
3 cups Chicken Stock
Instructions
- Place 2 tbsp garam masala, 1 red chilli (seeds removed), 1 chopped onion, 4 garlic cloves, 1 handful fresh coriander, 1 sliced root ginger, and 1 cup plain yogurt into a blender. Blend until smooth.
- Pour the mixture into a glass or plastic bowl. Mix in 500g diced chicken breast until well coated. Cover and marinate for 2 hours in the fridge.
- Preheat your oven to 160°C.
- Heat 3 tsp oil in a large shallow pan. Fry 1 chopped onion until golden.
- Stir in 2 cups basmati rice and cook over low heat for 3 minutes.
- Add 3 cups chicken stock and 1 1/2 tsp turmeric. Bring to the boil, then cover with a lid and simmer for 10 minutes.
- In another pan, heat 2 tsp oil. Cook the marinated chicken and sauce for 2 minutes.
- In a medium ovenproof dish, layer 1/3 of the rice, then half of the chicken mixture. Add another 1/3 of rice, the remaining chicken mixture, and finish with the last 1/3 of rice.
- Cover with a lid or foil and bake for 25–30 minutes.
- Garnish with slices of hard-boiled egg, fresh parsley, and chopped chilli before serving.
Hints & Tips
- Marinate overnight for deeper flavour – If time allows, marinate the chicken in the yogurt spice mix overnight for richer taste.
- Rinse your rice well – Wash the basmati rice several times until the water runs clear to prevent it from becoming sticky.
- Use fresh spices – Freshly ground garam masala and turmeric will give a stronger, more aromatic flavour.
- Adjust the heat – Add more or fewer chillies to suit your spice preference.
- Rest before serving – Let the biryani sit for 5–10 minutes after baking to allow the flavours to settle and make it easier to serve.
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