Biryani with marinated chicken

    2 hours

    Chicken marinated in yoghurt and rice scented with saffron, cardamom, cinnamon and cumin make this biryani full of flavour.

    5 people made this

    Serves: 12 

    • 225g plain yoghurt
    • 6 cloves garlic, crushed
    • 2 teaspoons finely grated fresh ginger
    • 1 1/2 teaspoons garam masala
    • 1/2 teaspoon ground turmeric
    • salt to taste
    • 900g skinless, boneless chicken breasts
    • 1kg basmati rice
    • 1 pinch saffron
    • 1.8L water, divided
    • 60ml olive oil, divided
    • 3 onions, sliced, separated into rings
    • 3 tomatoes, sliced
    • 6 whole cloves
    • 5 cardamom pods
    • 3 cinnamon sticks
    • 1 tablespoon cumin seeds
    • 2 tablespoons prepared masala curry sauce

    Prep:15min  ›  Cook:45min  ›  Extra time:1hr marinating  ›  Ready in:2hr 

    1. Mix yoghurt, garlic, ginger, garam masala, turmeric and salt together in a bowl. Add chicken breast; toss to coat evenly. Cover bowl and marinate chicken in the fridge, at least 1 hour.
    2. Place rice in a bowl and add enough water to cover; set aside to soften. Place saffron threads in a small bowl with 60ml water; set aside to bloom.
    3. Preheat oven to 200 C / Gas 6. Coat a baking dish with 2 tablespoons olive oil.
    4. Arrange onions in the prepared baking dish in a single layer. Top onions with marinated chicken breast, reserving marinade. Add 120ml water to the reserved marinade; pour marinade mixture over chicken. Top with tomato slices.
    5. Bake in the preheated oven until chicken breasts are cooked through and the juices run clear, 30 to 35 minutes.
    6. Bring 1.4L water to the boil in a large pot with cloves, cardamom, cinnamon and cumin. Drain rice and add to the pot. Bring to the boil and cook until softened but still firm, about 8 minutes.
    7. Heat remaining 2 tablespoons oil in a pan over medium heat. Add masala curry sauce; cook and stir until fragrant, about 1 minute. Add parboiled rice and stir to combine, about 1 minute more. Stir in saffron-infused water and 175ml water. Cover, reduce heat to low, and simmer until liquid is absorbed, 5 to 8 minutes. Remove from heat and let stand until rice is fluffy, 5 to 10 minutes.
    8. Spoon rice onto serving platter; top with chicken, onion and tomatoes.

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    Average global rating:

    Reviews in English (10)


    Lots of steps... but really good!!! The rice flavor is subtle, but it is supposed to be. This is not a jump-right-out-atcha-Mexican dish~!! Flavors like coriander, saffron, and the like are subtle and aromatic. Delicious!!! Very similiar to the Biryani rice that was cooked for us by some of our Middle Eastern friends!  -  23 Feb 2019  (Review from Allrecipes US | Canada)


    I really liked this recipe. I had to make some substitutions - that I would not do again. I didn't have fresh tomatoes, so I drained a can of diced. I wished I should have omitted the tomatoes because the flavor of the chicken was so lovely and the canned tomatoes was distracting. I thought I had Jasmine rice but only had long grain white rice. The Jasmine rice texture and flavor would have been much better. I substituted dried ground ginger for the fresh. I would do that again and the recipe didn't call for any salt and I did sprinkle the rice and the chicken with salt at the end. It was a hit with my husband and three kids age 11,14 and 16.  -  17 Feb 2019  (Review from Allrecipes US | Canada)


    I will make it again. I love the recipes. Thanks so much for adding pleasure back to my cooking.  -  28 Aug 2018  (Review from Allrecipes US | Canada)