Chicken Biryani

Chicken Biryani

1 h
Biryani is a wonderful spicy rice dish that originated in the Middle East and South Asian cuisine. Fluffy rice is combined with chicken, browned onions, raisins and almonds. Choose to top your biryani with fresh coriander or mint.


  • Cut each chicken fillet into four pieces. Mix with yoghurt and biryani spice. Cover and marinade at room temperature for about 30 minutes. Mix saffron with warm milk in a glass and set aside.
  • Rinse the rice thoroughly in lukewarm water and add to a pot of boiling water with one tsp of salt. Boil for about two minutes. Drain the water.
  • Shred the onion and chilli.
  • Heat the oven to 250° C.
  • Place the chicken on a baking tray with baking paper. Cook in the middle of the oven for about 15 minutes.
  • Heat butter & rapeseed oil in a frying pan. Fry the onions for 4-5 minutes. Add the chilli, crumbled stock cubes, biryani spice and rice. Fry for 4-5 minutes.
  • Add the lemon juice, chicken and raisins. Mix well. Add boiling water and milk. Cover with a lid and reduce the heat. Leave to stand for about 15 minutes.
  • Fluff the rice with a fork, top with mint and/or coriander and almonds.
  • Ready!

Chicken Biryani

What is the secret ingredient for biryani?
To get that perfect taste and texture, you need the highest quality basmati rice that you can find. With its long and slender grains, the best basmati won’t stick to each other and will become beautifully fluffy stars of your dish.
How can I make my biryani juicier?
If your dish is meat-based, the trick is in the yoghurt marinade. Most recipes call for a minimum 30-minute soak but if you can extend this to a few hours in the fridge you’ll be left with tender, juicy morsels in every bite. To reinvigorate your leftovers, add a tablespoon of water for every cup of rice and reheat until all the water has been absorbed.
Which oil is best for biryani?
If you want to keep the dish as authentic as possible, use ghee (purified butter). Unsalted butter is a good alternative.
Why do we add yoghurt to biryani?
By adding yoghurt to your marinade, you are guaranteeing tender, juicy and oh so flavourful meat. This is true for any meat-based recipe, whether it calls for chicken, lamb, beef or any other alternative.


Marinated chicken:
Chicken thigh fillet
450 g
Yoghurt for cooking
100 ml
Biryani powder
1 tbsp
Envelope of saffron
50 ml
Basmati rice
4 dl
Yellow onion
Butter and rapeseed oil
2 tbsp
Fresh green chilis
Chicken stock
2 dice
Biryani powder
1 tbsp
Squeezed juice of 1
100 dl
Boiling water
300 ml
Fresh coriander or mint
1 bunch
Toasted almond flakes
1 dl

Chicken biryani – a rice-based Indian favourite

While India doesn't have a specific national dish, biryani is arguably one of the country's most popular recipes. With fluffy rice as its main ingredient and an aromatic punch that Indian cuisine is famous for, the recipe lends itself to both vegetarian and meat-based varieties.

Making biryani in a pressure cooker

Who doesn't love a recipe that can just as easily be made in a pressure cooker? In most cases, you can follow the same recipe but instead of cooking your meat separately, you quickly brown it. In the pressure cooker, add the meat first, then the rice mixture and (if needed) adjust your liquid so that all the ingredients are covered.

How to store biryani leftovers

Because the dish is big in flavour and aroma, an airtight container in the fridge is best. While you can store the leftovers for up to four days, the taste and texture will start to lose its intensity by day two.