Chicken Biryani

Chicken Biryani

Chicken Biryani

  • 2 tablespoons oil

  • 2 onions, sliced

  • 4 tomatoes, finely chopped

  • 8 boneless, skinless chicken thighs, diced

  • 250 grams Greek yoghurt

  • 4 tablespoons Biryani Curry Powder

  • 200 grams basmati rice, rinsed and soaked for 30 mins, drained


  • 1 Heat oil and fry the onions gently, until golden. Add tomatoes and fry for a couple of mins. Add chicken, yoghurt and Biryani Curry Spice Blend. Bring to a gentle simmer on a low heat, cover and cook for 15-20 mins, stirring frequently to prevent sticking.
  • 2 Meanwhile, add the rice to a large pan of boiling water. Cook on medium heat for 5-6 mins, until half cooked through. Drain into a colander.
  • 3 Place a third of the chicken mixture in the bottom of the saucepan, top with half of the cooked rice, Repeat with the chicken and rice, finishing with a layer of chicken. Cover and gently simmer on a low heat for 10-15 mins until the rice is fully cooked and tender. Stir through to serve.