Chicken Biryani

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Preparation time
15 mins
Cooking time
45 mins
4 people
Meal course
Posted on
750 gram
Boneless chicken
2 large
Onion finely chopped
2 tbsp
Olive oil
1 tbsp
Garlic and Ginger paste
1 tbsp
1/2 tbsp
Black pepper
1 tbsp
Cumin seeds
1 tbsp
1 tbsp
1 tbsp
Corainder cumin powder
1 large
1/2 tin
Plum tomatoes liquidised
2 tbsp
Tomato puree
1 handful
coriander finely chopped
3 cup
3 tbsp
3 sticks
1/2 tbsp
Cumin seeds
Chicken Biryani

Chicken Biryani is a dish which most people think is very complicated but this doesn’t need to be the case. I like to think of it as a chicken curry and boiled basmati rice sandwiched together with the curry as the middle layer, that’s it! The finishing touches towards the end of the cooking process (eg. the fried onions, boiled eggs, freshly chopped coriander, saffron coloured grains of rice) really give it the wow factor. Another thing to remember is to not fully cook the rice, but allow it to cook on the tawa or oven for a few minutes once the layering has been done.

Chicken Biryani

Recipe Type: Main
Cuisine: Pakistani/Indian
Author: Hanifa Hanid
Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hour
Serves: 4
Chicken biryani is a wonderfully aromatic rice dish which can be made with chicken on the bone for even more flavour or with boneless chicken for simplicity.

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  1. Firstly, soak the rice in cold water.
  2. To cook the chicken, hat the oil in a large pan and add half of the sliced onions, salt, pepper, garlic and ginger paste and cumin seeds and cook on a high heat until the onions are slightly brown
  3. Now add the chicken and cook on a high heat constantly stirring until the chicken turns a white colour ie. it is sealed
  4. Add the green chillies or red chilli powder, turmeric, coriander and cumin powder and paprika and cook on a hig heat for 5 minutes. ensuring the chicken is being coated with these spices.
  5. Add the tomatoes/puree/liquidised tomatoes and cook on a high heat for a further five minutes
  6. Add the potatoes and 1/5 cups of water and simmer for 20 minutes until the curry sauce has thickened and potatoes are cooked.
  7. Whilst the chicken is simmering, cook the rice.
  8. See recipe for cooking Basmati Rice but drain the water when the grains of rice are al dente ie. very slightly uncooked.
  9. Fry the remaining sliced onions until brown and crispy (if you are conscious about fried onions, you can leave them out)
  10. Spread out half of the rice in a large pan
  11. Spread out the chicken curry evenly on top of the rice.
  12. Sprinkle half of the fried onions and half of the coriander
  13. Now add the remaining rice, fried onions and coriander.
  14. Carefully sprinkle the powdered food colouring onto the
  15. rice and add a small sprinkle of water or milk to diffuse the colour
  16. Cut the boiled eggs in half and arrange on top
  17. Enjoy!

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