Chicken Biriyani

Chicken Biriyani


1 person made this

Marinated chicken is fried then baked with rice in this complete and delicious meal in one dish. Enjoy!

Herbie's Spices New South Wales, Australia

Serves: 6 

  • 1 tablespoon natural yoghurt
  • 1 tablespoon Herbie's Spices Tea and Coffee "Chai" Masala
  • 1 tablespoon Herbie's Spices Rogan Josh Curry Blend (or Korma Curry)
  • 1 teaspoon each garlic puree, grated ginger and Herbie's Spices Sea Salt
  • 1 tablespoon vegetable oil
  • 1 kg chicken thighs
  • For the rice
  • 12 Herbie's Spices Kashmiri Whole Stigma Saffron
  • 2 tablespoons warm milk
  • 2 cups basmati rice, rinsed and drained
  • 1 tablespoon currants
  • 2 tablespoons toasted slivered almonds
  • 1 tablespoon ghee or vegetable oil
  • 1 large onion, sliced and sautéed until well browned

Preparation:15min  ›  Cook:50min  ›  Extra time:2hours marinating  ›  Ready in:3hours5min 

  1. Mix together the yoghurt, tea and coffee masala, curry powder, garlic, ginger salt and oil, and marinate chicken thighs in it for 2 hours or overnight .
  2. When ready to start, soak saffron in warm milk and preheat the oven to 180 degrees C.
  3. Parboil rice in 2 cups boiling water for 6 minutes, drain, then mix currants and nuts through. Spoon half the rice mix into a well-oiled casserole dish.
  4. Brown marinated chicken pieces in ghee until nicely coloured and place in the casserole dish over the rice. Deglaze the pan with 1/4 cup water and pour over chicken.
  5. Spread onion slices over, then cover with remaining rice, pressing down gently with the back of a spoon. Drizzle saffron and milk over rice.
  6. Cover tightly and bake for 40 minutes.

Additional Tips

Garnish with fresh coriander or mint. If no chilli heat is desired, use Herbie's Spices Curry Powder Mild for the marinade.

Recently Viewed

Reviews (0)

Write a review

Click on stars to rate