Spicy chicken biryani with greens

Spicy chicken biryani Photo by Sohani Kamat from Pexels: https://www.pexels.com/photo/yellow-rice-on-steel-bowl-7837978/

Spicy chicken biryani: There’s no family meal quite like this one

A family-friendly meal that you can enjoy every day of the week, our spicy chicken biryani will make your heart happy. Serve and enjoy!

Spicy chicken biryani with greens

Spicy chicken biryani Photo by Sohani Kamat from Pexels: https://www.pexels.com/photo/yellow-rice-on-steel-bowl-7837978/

Rice like potatoes is a very versatile food and we are here for it, especially basmati rice. Basmati is extremely light and has a distinct flavour that pairs well with curries. Biryani is often made with lamb or chicken and our spicy chicken biryani will be enjoyed by the whole family. It’s a great recipe for the whole family with all of the flavour and nutritiousness you need this week. It’s also a recipe you can enjoy over a few days if you live by yourself.

Making spicy chicken biryani

The chicken can marinate overnight in the garam masala, chilli powder and lemon juice to help tenderise the chicken. The rice gets drained to get rid of excess starch so that when cooked, the rice is extra fluffy. The rest of the ingredients include the aromatics you love like cardamom, cinnamon, star anise and caraway seeds. The recipe does include saffron, but it isn’t a necessity.

A family-friendly meal that you can enjoy every day of the week, our spicy chicken biryani will make your heart happy. Serve and enjoy!

Spicy chicken biryani recipe

5 from 2 votes
Recipe by Carla Zinkfontein Course: MainCuisine: GlobalDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Cooking time

45

minutes
Marinate Time

60

minutes
Total time

2

hours 

Ingredients

  • Marinade and chicken
  • 3 tbsp plain yoghurt

  • 1 tbsp garam masala

  • ½ tsp salt

  • 1 tsp chilli powder

  • ¼ tsp ground turmeric

  • 1 tbsp lemon juice

  • 500 g chicken

  • Rice
  • 2 cups Basmati rice

  • 1 pinch saffron

  • 2 tbsp hot milk

  • Biryani
  • 1 bay leaf

  • 4 green cardamoms

  • 6 cloves

  • 1 inch cinnamon piece

  • 1 star anise

  • ¾ tsp Shahi jeera (caraway seeds)

  • 1 strand mace

  • 1 onion, thinly sliced

Method

  • Marinade
  • Mix everything well and marinate the chicken, cover and set aside for one hour. You can also allow it to rest overnight.
  • Rice
  • Add the basmati rice to a large pot and rinse it at least three times, drain and soak in fresh water for 30 minutes until water is clear.
  • Drain the rice in a colander.
  • Soak in a pinch of saffron and 2 tablespoons of hot milk.
  • Biryani
  • On medium heat, fry the onion stirring often until uniformly light brown. This is the correct colour of the onion, do not burn them as they leave a bitter taste.
  • Add the marinated chicken and sauté until pale for 5 minutes. Lower the flame complete, cover and cook until the chicken is soft, tender and completely cooked.
  • Mix with the rice and serve warm.

Notes

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