• April 16, 2021


Chicken Biryani recipes

Biryani is a firm family favourite in our house, being mildly spiced but still full of flavour and nicely filling. In India, biryani is traditionally a layered dish, but this all-in-together version is quick, light and just as tasty. We always make our own curry pastes in the restaurants, but a good-quality ready-made version is a speedy shortcut that won’t compromise the end result in any way.


Serves 4

2 tbsp vegetable oil

1 onion, peeled and diced

1 large carrot, peeled and diced

2 garlic cloves, peeled and crushed

3cm piece of fresh root ginger, peeled and grated

2 tbsp Madras curry paste

350g boneless chicken thighs, cut into 2cm cubes

2 ripe tomatoes, diced

350g basmati rice

700ml chicken stock

2 large handfuls of baby spinach

2 large handfuls of fresh coriander

120g fresh or frozen peas

Sea salt and freshly ground black pepper

Poppadoms, to serve

For the minted yoghurt

1½ tsp ground cumin

300g natural yoghurt

Small handful of fresh mint, finely chopped


1Place a large, non-stick saucepan over a medium–high heat and add the oil. When hot, add the onion and cook for 2–3 minutes. Add the carrot and cook for 2 minutes.

2Stir in the garlic and ginger, then add the curry paste and cook for 1–2 minutes.

3Add the chicken, stir well, then add the tomatoes, rice, stock and seasoning. Stir again and bring to a simmer. Cover and cook over a low heat for 10 minutes.

4Meanwhile, prepare the minted yoghurt. Put the cumin into a small frying pan over a high heat and stir until roasted and aromatic. Transfer to a small bowl, add the yoghurt and mint, season with salt and pepper and mix well.

5Roughly chop the spinach and coriander, then add them to the chicken pan together with the peas. Stir well and cook for a further 2–3 minutes.

6Serve the curry in bowls with the minted yoghurt and poppadoms alongside.

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