Chicken Biriyani Recipe

Chicken Biriyani


  • 2 tbsp
    Greek-style yoghurt, plus extra, to serve
  • 1/3 cup (100g)
    korma curry paste
  • 500g
    chicken thigh fillets, trimmed, chopped
  • 2 tsp
    vegetable oil
  • 1 (120g)
    onion, sliced
  • 2 tsp
    crushed garlic
  • 2cm
    fresh ginger, finely grated
  • 1 1/2 cups (300g)
    long-grain rice
  • 4
    cardamom pods
  • 1
    cinnamon stick
  • 3 cups (750mL)
    reduced salt chicken stock
  • 1/2 cup (60g)
    frozen peas
  • Fresh coriander and toasted almonds to serve

How to Cook

Prep Time: 15 minutes | Cooking Time: 30 minutes
  1. Combine yoghurt and half of the curry paste in a medium glass bowl. Add chicken, stir to coat. Cover and refrigerate for 30 minutes.

  2. Heat oil in a large heavy-based saucepan over a medium-high heat. Cook chicken for 5 minutes or until browned. Remove chicken and set aside. Add onion to pan, cook for 5 minutes or until lightly browned. Add garlic, ginger and remaining curry paste; cook for 1 minute or until fragrant. Add rice, cardamom and cinnamon and stir to coat. Add stock and bring to the boil

  3. Return chicken to pan, stirring to combine. Cover and reduce heat to low. Simmer for 20 minutes or until rice is tender and stock has been absorbed. Remove from heat. Add peas. Stand, covered for 5 minutes or until peas are bright green and tender. Sprinkle with coriander and almonds. Dollop with extra yogurt to serve.



Average Qty Per Serve Qty Per 100g
Energy 2469.6kj 494.4kj
Weight 499.4g 100g
Protein TOTAL 31.8g 6.3g
Fat TOTAL 18.0g 3.6g
- Saturated Fats 5.6g 1.1g
Carbohydrates TOTAL 71.3g 14.2g
- Sugars 9.1g 1.8g
Sodium 1015.5mg 203.3mg
Dietary Fibre 6.3g 1.2g
Calcium 106.9mg 21.4mg