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    About this recipe: A classic biryani recipe for a large crowd.

    Serves: 12 

    • 2 1/2 tablespoons olive oil
    • 3 tablespoons natural yoghurt
    • 2 tablespoons vinegar
    • 1 medium onion, sliced
    • 2 cloves garlic, crushed
    • 1 tablespoon ginger paste
    • 2 small green chillies
    • 2 medium tomatoes, chopped
    • 2 tablespoons garam masala
    • 1 tablespoon dried mint
    • salt and pepper to taste
    • 5 sprigs coriander
    • 1 (1.25kg) whole chicken, skin removed and cut into pieces
    • 2 litres water
    • 740g uncooked basmati rice
    • 1 bay leaf
    • 4 pods green cardamom
    • 1 pod black cardamom
    • 1 cinnamon stick
    • salt to taste
    • 1/4 teaspoon turmeric

    Prep:15min  ›  Cook:45min  ›  Ready in:1hr 

    1. Heat the olive oil in a large frying pan over medium heat. Mix in the yoghurt and vinegar. Place the onion in the frying pan, and cook until tender. Mix in the garlic, ginger paste, green chillies and tomatoes. Cook and stir until tomatoes are tender. Season with garam masala, mint, salt and pepper, and mix in the coriander.
    2. Place the chicken in the frying pan. Reduce heat to medium-low, cover, and continue cooking 45 minutes, stirring occasionally, until chicken juices run clear.
    3. Bring the water and rice to the boil in a large pot. Mix in the bay leaf, green cardamom, black cardamom and cinnamon. Season with salt to taste. Cover, reduce heat to low, and simmer 20 minutes.
    4. In a separate saucepan, alternate the rice and chicken mixture in layers, topping with rice. Sprinkle with the turmeric, and mix to serve.

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