Chicken Biryani

Prep Time

15 minutes

Cook Time

2 Hours


8 people

Welcome to Home Cooking where we are about to embark on a culinary adventure through the aromatic world of chicken biryani Brace yourself for a tantalizing fusion of spices as we combine the tantalizing kick of garlic, the wholesome goodness of lentils, the fiery heat of chili, the fragrant perfection of basmati rice, the creamy richness of yoghurt, the delightful surprise of boiled eggs, and the refreshing touch of fresh mint and dhania (coriander). 

This recipe is a tribute to the art of Indian cooking, where each ingredient harmoniously blends to create a symphony of flavors that will transport you straight to the bustling streets of Hyderabad.

Whether you are a seasoned Biryani enthusiast or a curious newcomer, this chicken biryani will take your taste buds on an unforgettable journey.

So... don the apron, ignite your passion for spices, and get ready to savor every delectable spoonful of this culinary masterpiece.

Ingredients for Chicken Biryani


  • 4 chicken thighs cut in half,
  •  4 drumsticks skinned.
  • 3 tsp masala biryani mix. 
  • 2 tsp masala mix.
  • 1 cup brown lintels.
  • 2 crushed garlic cloves.
  • 1 green Chillie chopped, and pips removed (optional).
  • 2 smallish potatoes peeled and cubed.
  • 1 cup hot water. 
  • 2 cups basmati rice.
  • 1cup brown lentils.
  • 200ml double cream yoghurt.
  • 2 large onions sliced.
  • 4 hard boiled eggs sliced thickly,
  • 1 tomato cubed.
  • ¼ cup fresh mint and Dhania (coriander), chopped finely.
  • Salt and Pepper.
  • 1 lemon sliced.


  • Place your chicken together with the yoghurt and Masala mixes in a bowl and combine well.
  • Cover with cling wrap and refrigerate overnight.
  • In a separate bowls place your rice and lentils, cover with hot water, and soak overnight.

  • Drain rice and lintels and season with salt and pepper.
  • Pre heat your oven to 180°C (350°F).
  • In a large oven casserole dish put the onions, tomato, garlic, chicken and cubed potatoes.
  • Follow this by a layer of rice a layer of Lentils and then the chicken.
  • Repeat, ending with a layer of rice.
  • Randomly place the butter on top.
  • Cover with foil and bake in the oven for1½ hrs.
  • Remove from oven, place sliced boiled egg randomly on top.
  • Garnish with the fresh finely chopped Dhania, mint and lemon slices.

Well done you have just completed a tasty traditional meal dating back to the 16th century.


Okey Dokey..... guests have arrived time to serve.

  • Using oven gloves remove the Biryani from oven.
  • Garnish with Dhania.
  • Serve with a dollop of plain Yoghurt and sambals.
  • See below recipe for Yoghurt Cucumber salad.

Yoghurt Cucumber Salad


  • 1 Ripe Tomato.
  • 1 medium onion finely chopped.
  • 85g Cucumber finely chopped.
  • Large handful fresh chopped Dhania/Coriander.
  • 450g Plain Yogurt whisked until smooth.


  • Stir tomato, onion, cucumber, coriander, cumin seed, plain yogurt and large pinch of sugar.
  • Season to taste, add more sugar if very sour.

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