Chicken Biryani

Chicken Biryani one of those dishes that is served mainly on occasions such as parties or weddings.  Today I am going to show you how easy it is to make this delicious dish which can be served anytime.  The preparation time is a little lengthy but well worth the wait and of course a meal in itself.  I cook the rice and chicken masala separately and then at the final stage combine all the ingredients.  One main thing to remember is that the weight of the chicken should be equal to the weight of the onions.  When it comes to rice in this dish always remember for one part rice you need two parts water.

Suitable for: Gluten free (Coeliac)

Prep and Cooking Time: 1hr 50mins

Serves      : 4-6 people


1 chicken breast diced (350g)
3 to 4 onions sliced (350g)
200g fresh coriander
25g mint leaves
4 garlic cloves
1 inch ginger
5 to 6 green chillies (strength varies please be cautious)
3 to 4 medium potatoes peeled and diced
2 teaspoon salt or to taste
1 teaspoon cumin powder
1 teaspoon coriander powder
2 tablespoon oil
Juice of 1 lime
2 tablespoon yogurt (optional)

For Rice

525g basmati rice
20g butter
1-2 tsp salt or to taste

For Garnish

2 tablespoon red/orange food colouring
½ sliced onion golden brown


  1. Heat oil in saucepan , add 350g sliced onion and fry until golden brown, leave to cool
  2. Blend coriander, mint, chillies, garlic, ginger and browned onions in food processor
  3. Add the mixture into a pan with chicken, salt, coriander powder, cumin powder and cook for 2-3 minutes stirring until the chicken is not pink. Cover and leave for a 10 to 15 minutes until the chicken is cooked through
  4. Whilst the chicken is cooking deep fry the potatoes and leave on one side
  5. Once chicken is cooked add lime juice and yogurt (optional) and stir and wait for all the water to be dry/evaporated then add the fried potatoes to the mixture. Remove from heat
  6. Wash the rice in cool water until the water is clear, then leave to soak in water for 15 to 20 minutes
  7. Fry the half onion for garnish until golden and leave to one side
  8. Drain the rice and transfer into a deep pan with salt, butter and enough cold water to cover about 2cm above the rice and bring to boil. Cover and leave to cook for about 10 minutes on low heat until the water has been absorbed and rice is cooked.  Remove from heat
  9. Now create the layers split the rice in half and add into a deep pan, take a tablespoon of food colouring and sprinkle on top then add the chicken mixture and spread this making a layer, finally add the rest of the rice on top forming the last layer
  10. Sprinkle a tablespoon of food colouring on top and spread the golden brown onion
  11. Cover the pan ensuring it is sealed and put in pre-heated oven for 20 minutes on 400F/200C/Gas 6

Remove from oven and mix the rice and serve with plain yogurt, cucumber raita or salad