Easy chicken biryani

This simple chicken biryani suits the whole family as it is not at all hot and is super tasty. This recipe may look like a lot of ingredients, but it really is very quick and easy to assemble.

By Nici Wickes
  • 50 mins cooking
  • Serves 6
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  • 500 gram chicken breasts or thighs, chopped
  • 1 cup unsweetened yoghurt
  • 1 teaspoon crushed cardamom
  • 2 teaspoon ground cumin
  • 1/2 cup fresh coriander, chopped
  • 1 teaspoon salt and ¼ tsp pepper
  • 1/2 cup currants
  • zest of 1 lime or small lemon
  • 3 cup silverbeet, chopped
  • 1 cup basamati rice, washed and drained
  • 2 garlic cloves, crushed
  • 3 whole cloves
  • 1 teaspoon fresh ginger, grated
  • 1 teaspoon turmeric
  • 1/2 teaspoon salt
  • 2 tablespoon butter
  • 2 1/2 cup chicken stock
  • fresh chopped coriander, ½ cup toasted almond slivers, ¼ cup unsweetened yoghurt, to serve


  • 1
    In a bowl, marinate the chicken in the yoghurt, cardamom, cumin, coriander, salt and pepper.
  • 2
    In another bowl, place the rice, garlic, cloves, fresh ginger, turmeric and salt.
  • 3
    In a big pot, melt the butter and spread a third of the rice mixture in it. Now, layer the chicken mixture plus the currants, zest and silverbeet. Cover with the remaining rice.
  • 4
    Pour over the stock and cover tightly with a lid (seal with foil if your lid is not tight-fitting).
  • 5
    Cook for 30-45 minutes without uncovering. Check if the rice is cooked and, for the last 5 minutes, take off the lid.
  • 6
    Fluff with a fork and garnish with the fresh coriander, slivered almonds and a drizzle of yoghurt.


  • Don't be tempted to cook this for longer than 45 minutes (as I did, worrying that the chicken may need longer) as your rice will be overcooked.

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