2 hrRice & biryaniTimes are estimates, including soaking or resting where shown.
Chicken Biryani
Fragrant rice, tender chicken and layers of fresh herbs.
Prep25 min
Cook55 min
Soak / rest30 min
Total1 hr 50 min
Let’s get cooking.
- 01
Rinse the rice and soak for 30 minutes. Mix chicken with yogurt, half the ginger and garlic, ground spices and half the salt; refrigerate while the rice soaks.
- 02
Slice onions and fry in oil until deep golden. Reserve a spoonful. Add remaining ginger and garlic, chopped tomatoes and marinated chicken. Cover and cook for 25–30 minutes, stirring, until chicken is cooked through and sauce is thick.
- 03
Boil rice in the measured water with remaining salt for 5–7 minutes; grains should still have a firm centre. Drain. Layer over the chicken with mint, coriander, lemon and reserved onion.
- 04
Cover tightly and steam on the lowest heat for 15 minutes. Rest off the heat for 10 minutes, then lift and fold gently to serve.
A little kitchen care
Use a food thermometer: poultry 74°C, ground beef 71°C, fish 63°C. Cook eggs until whites and yolks are firm. Keep raw and ready-to-eat foods separate.
Cooking temperature guide ↗Ingredients & allergy notes
Includes: Milk
This is not an allergen-free claim. Check every ingredient and packaged blend for its full label, including possible cross-contact. Use vegetarian-suitable cheese and packaged ingredients for vegetarian recipes.
More for your table.
All recipes2 hr
2 hr 55 min
1 hr