Monday, 2 September 2013



The recipe for biryani originated with mutton, but its popularity led to versions using other ingredients, like prawns and chicken. This biryani recipe has been in my wifes family for many years, picked up originally from a kind old Indian woman, when they lived in the Middle East. I am sure the recipe has evolved with time and travel as it has made its way back to these shores. As with all biryanis this is a meal in itself and needs no accompaniment. This dish is equally at home on the family table or as a dinner party centrepiece. This is a dish I could happily get up in the middle of the night to eat!


This recipe is not complicated and is perfect if you are entertaining and want to spend more time with your guests than in the kitchen. Serves 6.


500g Chicken thighs (skin removed)
500g Glenisk Organic Greek Style Yogurt - Natural
1 Lemon (juiced)
3 Cloves of Garlic (minced)
1 Onion
Ground Spices:
1/2 tsp Cardamom
1/2 tsp Cloves
1/2 tsp Chili
1/2 tsp Ginger
1/2 tsp Salt
1/2 tsp Black pepper

500g Basmati rice
whole spices:
8 cloves
1 cinamon stick
4 Bay leaves
8 cardamom seeds
8 Black pepper corns

1/2 cup Ghee (or butter)
4 tbsp Milk
1/2 tsp Saffron


Stage 1: Slice the onion thinly, melt some butter in a large saucepan. Add the onion and cook gently, until golden brown. Allow to cool. Put the yogurt in a large bowl with all the ground spices, lemon juice, garlic and cooled onion, mix well. Add the chicken thighs and mix well ensuring it gets well coated. Cover the bowl with cling film and leave in the fridge for at least two hours but best left overnight.

Stage 2: Fill a large saucepan with cold water and add the rice, wash and drain a couple of times. When the rice has been rinsed, fill the saucepan with enough cold water to cover the rice. Add the whole spices and par-boil the rice for five minutes.

Stage 3: Place the chicken thighs and all the spiced yogurt marinade in the bottom of a large, heavy-based saucepan. Cover with all the rice (drained) and whole spices. Melt ghee (butter) and pour over the rice. Soak saffron in the milk for a couple of minutes and pour over the rice. Cover the saucepan with a lid and cook on the lowest heat possible on your hob for 75-90 minutes.


Take out all the rice and place in the bottom of a large serving dish and cover with all the cooked chicken. Place in the centre of the table, allowing your guests to serve themselves.


  1. Im really a fan of this dish.. its so yummy and tasty .. and I can say that your presentation of this recipe is superb. procedures explained very well and easy to follow .. Well done !! thanks for sharing :)

    1. Thank you for your comment, very much appreciated!