Chicken Biriyani Recipe

Chicken Biriyani


  • 2 tbsp
    Greek-style yoghurt, plus extra, to serve
  • 1/3 cup (100g)
    korma curry paste
  • 500g
    chicken thigh fillets, trimmed, chopped
  • 2 tsp
    vegetable oil
  • 1 (120g)
    onion, sliced
  • crushed garlic
  • 2cm
    piece fresh ginger, finely grated
  • 1 1/2 cups (300g)
    long-grain rice
  • 4
    cardamom pods
  • 1
    cinnamon stick
  • 3 cups (750mL)
    reduced salt chicken stock
  • 1/2 cup (60g)
    frozen peas
  • fresh coriander and toasted almonds to serve

How to Cook

Prep Time: 15 minutes | Cooking Time: 30 minutes
  1. Combine yoghurt and half the curry paste in a medium glass bowl. Add chicken. Stir to coat. Cover. Refrigerate for 30 minutes.

  2. Heat oil in a large heavy-based saucepan over medium-high heat. Cook chicken for 5 minutes or until browned. Add onion to pan; cook for 5 minutes or until lightly browned. Add garlic, ginger and remaining curry paste; cook for 1 minute or until fragrant. Add rice, cardamom and cinnamon. Stir to coat. Add stock. Bring to the boil

  3. Return chicken to pan, stirring to combine. Cover. Reduce heat to low. Simmer, covered, for 20 minutes or until rice is tender and stock has been absorbed. Remove from heat. Add peas. Stand, covered, for 5 minutes or until peas are bright green and tender. Sprinkle with coriander and almonds. Serve dolloped with extra yoghurt.