Delhi Chicken Biryani

SERVES 2

15 MINS PREP

COOKS IN 35 MINS

Rustle up this chicken biryani in minutes. It is so quick and easy whilst delivering full-flavours. You can use either cubes of chicken or whole joints to get delicious results every time.

Keep this recipe for later

EMAIL ME A PRINT COPY

Tailored to Taste

This full-flavoured biryani is so delicious it belies how quick and easy it is to cook. Whether you use cubes of chicken or whole joints (as would be traditional) the whole process is easy to do and delivers on results. For the most authentic version, use the skinned chicken joints and make your own onions by frying thin slices in hot oil until golden and crisp on the edges or buy them ready made (albeit in smaller broken pieces) and sprinkle over a handful.

Ingredients

1 pack of The Spice Tailor Delhi Biryani (rice included)
2 tsp. vegetable oil
200g chicken thigh fillet, cubed or whole joints for a longer cook but tastier dish
A pinch of saffron
4 tbsp. milk
A few small cubes of butter
Crispy onions (optional)

Method

Heat 2 tsp. of oil in a small-lidded pan taking care not to overheat the oil. Add the spices from the spices pouch and sizzle for 20 seconds.
Add in the chicken and sear until golden on the sides, turning the pieces over for an even light golden colour.
Add the contents of the sauce pouch and simmer for 6-7 minutes or until cooked through. Add a little water as necessary, the sauce should be lightly creamy.
Gently massage the rice in the pouch to break up any lumps. Layer the rice evenly on top of the ‘curry’.
Dot over a few small cubes of butter (if using) and sprinkle a handful of crispy fried onions over the top.
Cover and steam over the lowest heat for 5 minutes if you are rushing, or 10-15 minutes if you have the time to allow the flavours to infuse.

Tailored to Taste

This full-flavoured biryani is so delicious it belies how quick and easy it is to cook. Whether you use cubes of chicken or whole joints (as would be traditional) the whole process is easy to do and delivers on results. For the most authentic version, use the skinned chicken joints and make your own onions by frying thin slices in hot oil until golden and crisp on the edges or buy them ready made (albeit in smaller broken pieces) and sprinkle over a handful.

Ingredients

1 pack of The Spice Tailor Delhi Biryani (rice included)
2 tsp. vegetable oil
200g chicken thigh fillet, cubed or whole joints for a longer cook but tastier dish
A pinch of saffron
4 tbsp. milk
A few small cubes of butter
Crispy onions (optional)

Method

Heat 2 tsp. of oil in a small-lidded pan taking care not to overheat the oil. Add the spices from the spices pouch and sizzle for 20 seconds.
Add in the chicken and sear until golden on the sides, turning the pieces over for an even light golden colour.
Add the contents of the sauce pouch and simmer for 6-7 minutes or until cooked through. Add a little water as necessary, the sauce should be lightly creamy.
Gently massage the rice in the pouch to break up any lumps. Layer the rice evenly on top of the ‘curry’.
Dot over a few small cubes of butter (if using) and sprinkle a handful of crispy fried onions over the top.
Cover and steam over the lowest heat for 5 minutes if you are rushing, or 10-15 minutes if you have the time to allow the flavours to infuse.

Keep this recipe for later

EMAIL ME A PRINT COPY

MADE WITH OUR DELICIOUS

Delhi Biryani

Arguably the tastiest rice dish in the world. This biryani takes inspiration from Delhi with a mouth-wateringly spicy and deep flavour profile. Perfect with red meat, poultry, vegetables, paneer or eggs.

We recommend