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Biryani - Downloadable Recipe

Biryani has become a staple on Indian restaurant menus and is a perfect meal to share.

To make this recipe, you'll need:

HALDI BLEND: 6 tsp

METHI BLEND: 4 ½ tsp

MIRCHI BLEND: 1 tsp

Description

Biryani has become a staple on Indian restaurant menus and is a perfect meal to share. The dish is of Moghul origin, and the delicious layers of spicy marinated meat, perfumed rice and sweet, crispy onions are a perfect example of their rich and sophisticated cooking style.

More Info

Book: Curry Legend Chef's Specials

Page number: 46

Effort: Medium effort

Serves: 4

Prep: 15 mins

Cook: 1 hour 15 mins

Origin: India

Shopping List

  • 500g diced chicken (thighs are best)
  • 300g mixed veg (eg carrots, cauliflower, peas, sweetcorn etc (fresh or frozen))
  • 2 onions
  • 2 cloves of garlic
  • 150g natural yogurt (full fat is best)
  • 50g butter
  • 150ml milk (any type)
  • 1 tbsp tomato puree
  • 50g raisins or sultanas
  • 250g basmati rice

Blends Needed

HALDI BLEND: 6 tsp

METHI BLEND: 4 ½ tsp

MIRCHI BLEND: 1 tsp

Goes Great With
Also Works a Treat With

Mushrooms instead of chicken for a veg version

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  • 5 stars: 4 (80%)
  • 4 stars: 1 (20%)
  • 3 stars: 0 (0%)
  • 2 stars: 0 (0%)
  • 1 star: 0 (0%)
D
Deborah Brown
Simply delicious

Simply delicious. I have not made the chef special biryani before and it went down a treat. I love how the veg make the perfect compliment. This is true soul food for a rainy February evening. Thanks guys for this perfect curry classic.

Your biryani looks perfect, Debbie - worthy of any Indian restaurant! Great to hear how much you loved this classic dish!

R
Robin Anderson

I was excited to try this as it was my first from the new Chef's Special book. It was very good indeed. The chicken was moist and the rice fragrant. I will definitely try it again. Thanks Spicery for the new book, you certainly keep me drooling.

L
Laura Willmott

The rice was perfectly cooked and the chicken stayed lovely and tender. The vegetable curry was simple to make, even better we had everything in the freezer, so nice and simple.