Chicken Biryani

Chicken Biryani


Up to 1 hour








Gluten Free, Diabetic, Low Fat, Dairy Free, Nut Free

Making this recipe


For the marinade:

600g chicken thighs
3 tbsp plain yoghurt
1 tbsp grated ginger
1 tbsp crushed garlic
1 tbsp Biryani Spice Blend
1 tbsp lemon juice
1 tsp Ground Cayenne Chillies
½ tsp Australian Murray River Salt
¼ tsp Turmeric Root Ground

For the rice:

1 large onion, sliced thinly
3 shallots, sliced thinly
2 fresh chillies, sliced thinly (remove the seeds to lessen the heat)
450g of basmati rice
Mixed frozen vegetables (your choice how much)
Cooking oil
12 tsp plain yoghurt
1 tsp Biryani Spice Blend
1 tsp Australian Murray River Salt
700ml water

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Step 1:

Combine all the ingredients for the marinade in a mixing bowl. Stir well. Leave to marinate for anywhere between 1 to 12 hours.

Step 2:

Wash and drain the rice 3 times before leaving to soak in water for 30 minutes.

Step 3:

While you wait, add a little oil to a pan and lightly fry the shallots until golden brown. Set aside for later.

Step 4:

In a pot, fry onions and chillies until golden brown.

Step 5:

Add chicken and stir fry for 5 minutes.

Step 6:

Add the yoghurt and Biryani Spice Blend and mix until the chicken is evenly coated.

Step 7:

When all the moisture is gone, arrange the chicken so that it creates an even layer at the bottom of the pot.

Step 8:

Add the rice and spread it evenly over the chicken.

Step 9:

Add the salt to the 700ml water and pour over the rice. Add the fried shallots and cover the pan, leaving it to cook on a low heat.

Step 10:

When all the moisture is gone from the pot, add the vegetables. Cover and cook for a further 5 minutes.

Step 11:

Fluff up the rice with a fork before serving.

Serve with naan, a dollop of yoghurt or a side salad of your choice.

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