Chicken recipes

Chicken Biryani: South Africain Recipes

I even have made tons of Biryani in my lifetime but I nevertheless locate new methods of creating them all the time. With Indian cooking, I think it’s how it’s far. You make the same dish 100 instances but you never continually use the exact identical recipe. Have you found yourself doing that? I cook dinner with spices nearly every day and in terms of Indian meals, I by no means study a recipe. This Chicken Biryani is one of these that I have probably adjusted the spices a few times already. I love Biryani so I make it my mission to make a delicious one or there’s no factor eating it.

Chicken Biryani: South Africain Recipes

Chicken Biryani: South Africain Recipes



  • 2 cups Basmati Rice see note 1
  • 3 small pieces of cinnamon sticks
  • 6 elachie pods
  • salt

Chicken Marinade

  • 1.5 kg chicken I used breasts, thighs, and drumsticks
  • 1/2 cup yogurt
  • 3 Roma tomatoes blanched and blended
  • 2 tbsp masala see note 2
  • 2 tbsp Kashmiri chili powder
  • 3 tsp ground cumin
  • 4 tsp ground coriander
  • 1 tsp turmeric
  • 1 tsp ground oomph/fennel
  • 1/2 tsp ground elachie/cardamom
  • 1 tbsp garam masala


  • few drops oil
  • 100-gram butter
  • 3 pieces cinnamon sticks, abut 4cm each
  • 2-star aniseed
  • 3 bay leaf
  • 2 black elachie/cardamom
  • 2 large onion finely chopped
  • 8 sprigs thyme
  • 2 large potatoes each cut into 8 cubes
  • 1×400 gram can of brown lentils
  • 1/2 cup oil required only if frying onion. See note 3
  • 1/4 tsp saffron mixed with 3 tbsp warm water (optional)



  • If you are using chicken breasts, cut them into medium-sized cubes. Marinate the chicken with all the spices, cardamom, cumin, coriander, turmeric, garam masala, oomph, chili powder, yogurt, and the pureed tomatoes. Refrigerate overnight or for an hour


  • Wash rice, add cinnamon and cardamom. Add salt and cook as per package instructions until fully cooked
  • Sprinkle a little food coloring over (if you are not using saffron) together with half the remaining butter. Cover and set aside


  • Heat 2 tablespoon butter from half the remaining butter and a few drops oil. Add the cinnamon sticks, bay leaf, star aniseed, and black cardamom. Fry until fragrant
  • Add the curry leaf, thyme, and onion. Sauté until the onion is golden brown
  • Add the marinated Chicken. Add salt and cook on high heat for 5 minutes
      • Rinse the lentils and add to the chicken in the last ten minutes of cooking time

      Onion (Optional)

      • If you want to add some crispy fried onion on top of the Biryani. Heat half a cup of oil in a pot and fry the onion until brown and crisp. Drain on a paper towel and set aside


      • Once the chicken is cooked add the leftover butter to it. Fluff up the rice and spread over the chicken. Pour the saffron over. Sprinkle the fried onions on top, if using. Cover the pot and steam for 5 minutes.


      Add potatoes. Reduce heat. Simmer until the potatoes are soft and tender. I did not need to add water to my chicken but if you feel your chicken is too dry add a half cup of water. You do require enough gravy in your chicken


    1. I used Basmati Rice but you can easily use long grain rice. It won’t be as fragrant but it works perfectly fine
    2. I use a medium masala, called Rumbo Russo, purchased from the spice shops in Durban. However, you can increase in the amount of Kashmiri chili powder and use just that
    3. You can totally omit the fried onion. It does add a lovely flavor to the biryani but not totally necessar

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