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Chicken Biryani

This is a really simple dish that’s packed with flavour. You can use chicken, prawns, lamb or veggies or just use mushroom and peas to make an awesome Pilau to go with any of my curries.

You can make this with any rice but basmati is best. I use a rice cooker and highly recommend you get one but you can also use a pot.

I also added sliced green beans and mange tout to mine as I had them in the fridge. You can also add broccoli if you prefer.



2-4 chicken breasts

2 peppers of any colour. Mixed looks better.

4 spring onions

2 tsp ginger paste or 1 inch piece chopped

Good handful fresh coriander

2 tbsp garlic paste or 6 cloves chopped.

1 fresh red chilli

500g uncooked basmati rice

2 tbsp garam masala

2 tbsp ground cumin

3 tsp turmeric

2 tsp ground coriander

1 tsp chilli powder or more if you like it hotter.

2 tsp salt – optional

2 bay leaves

6 cloves or 1/2 tsp ground clove.

1 chicken stock pot

6 Green cardamom pods cracked open, black seeds removed and empty pods discarded.



Mix the garam masala, ground cumin, turmeric, chilli powder and ground coriander together.


Cook the rice as per the packet instructions.
Add the bay leaves, cloves, salt, cardamom pod seeds, stock pot and half the mix you made in step one to the water and mix well before cooking.


When cooked rinse the rice under cold running water until it is cold. Drain and set to one side.


Cut the chicken into small cubes then pan fry in a little oil until browned. Remove from the pan and set to one side.


Cut the peppers into cubes a little smaller than the chicken and pan fry until they start to soften then add the sliced spring onion and chicken. Cook for about 2 minutes.



Add the spice mix, garlic paste, ginger paste and as much of the sliced fresh red chilli as you prefer. Mix really well for 1 minute then add the rice turning the heat to medium.


Stir really well so all the ingredients are mixed together and the rice is piping hot.
Mix half the chopped fresh coriander into the rice and serve the other half on top.

    • Simplyoooo
    • 26th September 2018

    Made this in June 2018. There was so much that I froze 4 portions of this. Just had the last 2 portions (September 2018) and still as amazingly delicious as when it was first made. Going to be a staple dinner in my house.

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