Chicken Biryani

This familiar face is a staple out-to-lunch order. Learn to make it in your own kitchen and surprise your family with a welcome new skill. This chicken biryani recipe comes with a twist - the chicken is minced, Deep South style, spreading its flavour and texture throughout the rice. You’ve just got to try it.

Chicken Biryani


  • Parboil the rice and lentils separately, strain and keep aside.
  • Heat oil in a pan and fry the whole garam masalas till you can smell them.
  • Add the ginger/garlic paste and onions, and and fry till the onions are brown.
  • Add salt, red chilli powder, coriander powder, cumin powder, a splash of water and fry.
  • Now add the tomatoes and fry till it is thick.
  • Add the mince meat and fry till it is cooked and dry.
  • Add fresh coriander and stir.
  • Layer the lentil and then the rice over the meat, pour ghee, saffron and rose water.
  • Place a few lemon slices inside, sprinkle fried onions, mint and fresh coriander.
  • Put a green chilli on top, cover the pan and place it in a medium pre- heated oven for about 20 minutes.
  • Serve with raita.


  • 1 star anise
  • 1 cinnamon stick
  • 1 black cardamom
  • 4-5 green cardamoms (pods crushed)
  • 2 bay leaves
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 1 tsp aniseed
  • 1 tsp black pepper
  • 1 tsp cloves
  • 1 ½ cups Double Deer basmati rice (soaked for 30 minutes)
  • ½ cup flat green lentil (soaked for 30 minutes)
  • 2 cups minced chicken
  • 1 medium sized onion (finely chopped)
  • 1 ½ tbsp ginger/garlic paste
  • 4 medium sized tomatoes (chopped)
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1 tsp red chilli powder
  • 1 green chilli
  • Handful of chopped coriander and mint leaves
  • A few slices of lemon
  • A pinch of saffron (soaked in milk)
  • 1 tbsp rose water

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