Biryani with Marinated Chicken

    2 hours

    Chicken marinated in yoghurt and rice scented with saffron, cardamom, cinnamon and cumin make this biryani full of flavour.

    7 people made this

    Serves: 12 

    • 225g plain yoghurt
    • 6 cloves garlic, crushed
    • 2 teaspoons finely grated fresh ginger
    • 1 1/2 teaspoons garam masala
    • 1/2 teaspoon ground turmeric
    • salt to taste
    • 900g skinless, boneless chicken breasts
    • 1kg basmati rice
    • 1 pinch saffron
    • 1.8 litre water, divided
    • 4 tablespoons olive oil, divided
    • 3 onions, sliced, separated into rings
    • 3 tomatoes, sliced
    • 6 whole cloves
    • 5 cardamom pods
    • 3 cinnamon sticks
    • 1 tablespoon cumin seeds
    • 2 tablespoons prepared masala curry sauce

    Preparation:15min  ›  Cook:45min  ›  Extra time:1hour  ›  Ready in:2hours 

    1. Mix yoghurt, garlic, ginger, garam masala, turmeric and salt together in a bowl. Add chicken breast; toss to coat evenly. Cover bowl and marinate chicken in the fridge, at least 1 hour.
    2. Place rice in a bowl and add enough water to cover; set aside to soften. Place saffron threads in a small bowl with 60ml water; set aside to bloom.
    3. Preheat oven to 200 degrees C. Coat a baking dish with 2 tablespoons olive oil.
    4. Arrange onions in the prepared baking dish in a single layer. Top onions with marinated chicken breast, reserving marinade. Add 1/2 cup (125ml) water to the reserved marinade; pour marinade mixture over chicken. Top with tomato slices.
    5. Bake in the preheated oven until chicken breasts are cooked through and the juices run clear, 30 to 35 minutes.
    6. Bring 1.4 litres water to the boil in a large pot with cloves, cardamom, cinnamon and cumin. Drain rice and add to the pot. Bring to the boil and cook until softened but still firm, about 8 minutes.
    7. Heat remaining 2 tablespoons oil in a pan over medium heat. Add masala curry sauce; cook and stir until fragrant, about 1 minute. Add parboiled rice and stir to combine, about 1 minute more. Stir in saffron-infused water and 175ml water. Cover, reduce heat to low, and simmer until liquid is absorbed, 5 to 8 minutes. Remove from heat and let stand until rice is fluffy, 5 to 10 minutes.
    8. Spoon rice onto serving platter; top with chicken, onion and tomatoes.

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    Reviews and Ratings
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    Reviews in English (8)


    I will make it again. I love the recipes. Thanks so much for adding pleasure back to my cooking.  -  28 Aug 2018  (Review from Allrecipes USA and Canada)


    wonderful  -  24 Aug 2018  (Review from Allrecipes USA and Canada)


    Unfortunately we did not like this recipe. There wasn’t enough flavor or sauce (I even added more seasoning because some other reviews mentioned it needing more). The rice recipe is good though. We absolutely love Indian food but this just wasn’t flavorful or saucey enough.  -  21 Aug 2018  (Review from Allrecipes USA and Canada)