The best chicken biryani
- March 2015
- Serves 6-8
- Hands-on time 45 min, plus marinating and soaking
Follow our step-by-step recipe for a perfect biryani every time.
- 20g (8.5g saturated)
- 70.6g (4.9g sugars)
For 8 servings
To make lamb biryani, use diced lamb shoulder instead of chicken thighs. In step 3, simmer the lamb over a low heat for 2 hours or until tender, then continue with the recipe as it is.
Marinate the chicken pieces up to 48 hours in advance (step 1) in the fridge for a fuller flavour.
Biryanis of various kinds are made throughout India and in many other parts of Asia. Goat and mutton are the traditional meats, but chicken, fish or vegetables are used too. What distinguishes biryanis from other rice dishes (such as pilaus/pilafs) is that the rice and meat are layered, then steam-cooked together in a closed pot.
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