biryani fry

Today we take a trip to India to savour one of the country’s most popular dishes: chicken biryani. A careful balance of meat, spices and rice results in a mouthwatering royal delicacy. Cooking over a low flame allows the chicken pieces to turn out even more tender and juicy. Prepare to experience a culinary feast like never before!


Serves 5


  • Begin by marinating the meat. Mix Greek yoghurt, turmeric powder and salt to taste.
  • Soak the chicken pieces in this paste for 20-30 minutes to allow the flavour to set.
  • Soak the rice for half an hour. Drain the water and boil the rice until almost done.
  • Fry the onions in oil until golden brown.
  • Add the garlic and ginger.
  • Next add cardamom, turmeric, cumin, curry, graham masala, coriander and salt.
  • Add yoghurt.
  • Add the tomatoes and cook until dry.
  • Follow with the meat and green chillies.
  • Cook over low heat until the meat is done.
  • Turn of the flame, take half the amount of rice and put it in the pan.
  • Sprinkle milk-soaked saffron mixed with mint and coriander.
  • Put the rest of the rice in the pan, sprinkle with the same ingredients.
  • Cover the pan, turn the flame to low medium and simmer gently for around 5 minutes.
  • Once done, turn off the cooker, let the biryani stay covered for 10 minutes.
  • Your biryani is now ready. Serve hot with a chutney of your choice. Yum!

When cooking the meat, keep stirring to ensure it doesn’t stick to the bottom of the pan.


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