Chicken Biryani


  • 200g basmati rice
  • 1 tsp salt
  • 2 tbsp vegetable oil
  • 2 medium onions, chopped
  • 4 garlic cloves, finely chopped
  • 2 tsp fresh root ginger, grated
  • 3 chicken breast fillets cut into small pieces
  • 1 tbsp Patak’s Kashmiri Paste
  • ¾ cup plain yoghurt
  • 2 tsp sugar
  • 4 handfuls raisins



  1. Marinate the chicken in the Kashmiri paste and leave in the fridge for as long as you have before cooking (can also be left overnight).
  2. Wash the rice in several changes of water until the water runs clear and place in a pan with enough cold water to come about 2cm above the top of the rice.

  3. Bring the water to the boil, then reduce the heat to as low as possible, cover and cook for about ten minutes, or until ‘holes’ begin to appear on the top of the rice and all the water has been absorbed.

  4. Heat the oil in a frying pan, add the onions, garlic and ginger and fry for a couple of minutes, until golden-brown. Remove a tablespoonful and set aside for garnishing.

  5. Add the chicken and stir fry.

  6. Stir in the yoghurt and simmer. Add the sugar, raisins and part-cooked rice. Cover the pan with a clean tea towel and cover with a lid (this will hold in all the steam).

  7. Place over a very low heat and cook for ten minutes.

  8. Remove from the heat and leave to rest for five minutes.

  9. Serve large spoonfuls garnished with the reserved onion mixture.




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