Express chicken biryani

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Serves 4.

180g chicken thighs
50g onion
150g basmati rice
13g green chillies
8g shallot onion
11g garlic, peeled
20g ginger, peeled
40g low fat natural yoghurt
3g hot chilli powder
4g cooking salt
4g garam masala
5g whole black peppercorns
4g whole clove
3g whole green cardamom
3g black cardamom pods
5g cinnamon sticks
2g bay leaves
4g cumin seeds
20g bunched coriander
25ml olive oil
190ml cold water
12g unsalted butter
3ml natural red food colouring
3ml rose water

Adults need around 2000Kcal/8400kJ a day
Typical values per portion. Energy: 512Kcal/2140kJ

  1. Dice the chicken to 1.5cm. Peel, halve and finely slice the onions. Peel the ginger, puree half, julienne the other half. Puree the garlic cloves. Trim the green chillies, deseed, blend half and finely juilienne the other half. Dice the butter to 1cm. Wash the rice 3 times under cold water, then drain well.

  2. Coat the chicken in the natural yoghurt, ginger paste, garlic paste, chilli powder, green chillies paste, salt, garam masala, peppercorns, mace, cloves, cardamoms, cinnamon and bay leaves, coat well.

  3. Add the oil to a pan over medium heat, then add the cumin seeds, sizzle for 2 minutes, then add the onions, cook out for 3 minutes. Add the marinated chicken to the pan and cook for 4 minutes, then add the water, cover with a lid, and bring to a simmer.

  4. Add the rice to the pot, stir gently, then recover. After a minute, stir again gently, then recover. Once the water has reduced, lower the heat, keep covered and cook for another 4 minutes. Add the julienne ginger and green chilli, crispy shallot, diced butter and random spots of food colouring, do not stir. Cover with foil, then the lid, allow 2 more minutes, then switch off the heat and leave for 5 minutes. Roughly chop the coriander.

  5. Remove the lid and foil, add the coriander and rose water, then gently lift and fluff the rice, do not break the grains, then serve.