Chicken Biryani Curry (version 2) Recipe - Serves 4-6

Chicken Biryani Curry (version 2) Recipe

From 516 to 773 calories each serving

Taste Rating = 7     Heat Rating = Mild to Medium


1 kg (2 lb) of boneless skinned chicken breast
2 medium onions
1 cup (250ml) plain yoghurt
1 teaspoon (5ml) chilli powder
1 teaspoon (5ml) garam masala
2.5cm (1 inch) piece of fresh ginger root, peeled and grated
1 tablespoon (15ml) garlic paste
1 teaspoon (5ml) turmeric
4 tablespoons (60ml) butter (or ghee)
2 cups basmati rice
1 litre (35 fl oz) water
2 teaspoons (10ml) finely chopped fresh coriander


Cut the chicken into 8 pieces
Cut the onion into rings (not chopped up)
Mix the yoghurt, chilli powder, garam masala, half the ginger, half the garlic and half the turmeric powder into a paste in a bowl
Make some cuts in the chicken pieces and rub the paste that you just made over the pieces
Let the paste soak into the chicken for 30 minutes
Heat half of the ghee (or butter) in a frying pan over a medium heat and lightly brown the onion rings (will take about 8-10 minutes of stir-frying) - put the rings to the side
Heat the other half of ghee (or butter) in the frying pan over a medim heat and add the rest of the ginger, garlic and turmeric
Stir-fry for just 10 seconds and then add the chicken pieces and stir-fry for 2 minutes
Turn the heat down to low, cover the frying pan and cook for 10 minutes, stirring every 2-3 minutes
Add the basmati and water to the frying pan and bring to the boil
Reduce the heat to a gentle simmer, cover the pan again and cook for another 15-20 minutes until the chicken is cooked and the water has been absorbed, checking the pan regularly and stirring to prevent sticking to the pan
Put the biryani into a serving dish
Garnish with the onions rings and the coriander
Serve hot

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Recipe submitted on 23 August 2007

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