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.


  • 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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