Chicken biryani

Full of spicy flavour.

  • 1 hr 15 mins cooking
  • Serves 4
  • Print
This aromatic Indian spiced rice dish is packed with healthy vegetables, vibrant colour and fluffy rice for a simple and appetising meal.


Chicken biryani
  • 1/4 cup (70g) yoghurt
  • 2 cup (540g) bottled butter chicken simmer sauce
  • 500 gram (1 pound) chicken thigh fillets, trimmed, chopped coarsely
  • 1 1/2 cup (300g) basmati rice
  • 2 tablespoon vegetable oil
  • 2 1/2 cup (250g) cauliflower florets
  • 1 brown onion (200g), sliced thinly
  • 3 clove garlic, crushed
  • 3 teaspoon grated fresh ginger
  • 1 fresh long green chilli, sliced thinly
  • 1 tablespoon garam masala
  • 4 cloves
  • 2 teaspoon ground turmeric
  • 3 cup (750ml) chicken stock
  • 1/2 cup (60g) frozen peas, thawed
  • 1/3 cup (55g) dried currants
  • 1/4 cup loosely packed fresh coriander (cilantro) leaves


Chicken biryani
  • 1
    Combine yoghurt, ¼ cup of the simmer sauce and chicken in a large bowl. Cover; refrigerate 1 hour.
  • 2
    Preheat oven to 200°C/400°F.
  • 3
    Rinse rice under cold water until water runs clear; drain. Heat half the oil in a large flameproof casserole dish over high heat; cook cauliflower, stirring, 5 minutes or until browned lightly and tender. Remove from pan.
  • 4
    Heat remaining oil in same dish; cook onion, stirring, 5 minutes or until browned lightly. Add chicken; cook, stirring, until browned. Add garlic, ginger, chilli and spices; cook, stirring, 1 minute or until fragrant. Add rice; cook, stirring, 1 minute. Stir in stock. Cover; bake 45 minutes or until rice is tender and liquid absorbed.
  • 5
    Remove dish from oven; add cauliflower, peas and currants. Cover, stand for 10 minutes. Fluff rice with a fork; season to taste.
  • 6
    Bring remaining simmer sauce to the boil in a small saucepan. Serve biryani topped with heated sauce, coriander leaves and some extra yoghurt, if you like.


This recipe is not suitable to freeze.

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