Chicken Biryiani

Happy food – A brilliant mid-week meal.  (Once upon a time we cooked this from a Nigel Slater book and have modified it a few times since.  We think it’s perfect now.)

For 2 adults and a little one you will need:

  • 200 g basmati rice
  • 2 tbsp olive oil
  • 1 onion chopped
  • 1 inch ginger chopped
  • 2 garlic cloves sliced finely
  • 2 breasts chicken sliced
  • 1 tsp coriander powder
  • 1 1/2 tsp hot chilli powder
  • 1/2 tsp cumin powder
  • 1/4 tsp turmeric powder
  • 1/4 tsp freshly ground nutmeg
  • 3 tbsp raisins
  • 4 tbsp greek or natural yoghurt
  • 1 handful toasted flaked almonds
  • Salt
  • Pepper


Boil the rice until just before it’s done and drain it.  In parallel, fry the onion, garlic and ginger gently until golden brown.  Add the chicken and brown on the outside for 2-3 minutes before adding the spices.  Cook for 1 minute, then add the raisins and yoghurt.  Season and mix thoroughly before spreading  the chicken out evenly across the bottom of the pan.  Put the cooked rice on top of the mixture, cover it all with a sheet of greaseproof paper and put the lid on the pan.  Cook on the lowest heat for 2 minutes, then turn the heat off and allow to sit for 5 minutes before serving.  Serve topped with flaked almonds.


2 thoughts on “Chicken Biryiani

  1. This went down well for lunch today and between them the little ones ate it all; one gobbled all the chicken and raisins while our toddler just ate all the rice and extra yoghurt.

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