A hugely popular dish, not only in India, but across the entire South Asia subcontinent.  There are many regional variations but here we show you how to cook the traditional Indian take on the biryani.

Ingredients – serves 8 people

800g diced chicken breast

2kg basmati rice

2x medium onions, thinly sliced

1x tbsp garlic & ginger paste

4/5 bay leaves

Chicken Biryani

1x tsp cloves

100g fresh tomato puree

3x tsp garam masala

1/2 tbsp star anise powder

100g plain yogurt

2-3 dashes of yellow food colouring

1 1/2 litres of water

150ml vegetable oil

1 1/2x tsp salt

For the garnish

6x thinly sliced green chillies

2x sliced tomatos

A small handful fresh chopped coriander

A small amount of thinly sliced ginger

1x thinly sliced lemon



Take a very large saucepan and gently heat the vegetable.  Add the onions and cook until brown.

Stir in the garlic & ginger paste, followed by the garam masala, bay leaves and cloves.

Add the tomato puree and the chicken breast and allow to cook and brown for around 5 minutes.

Add in the salt to taste, the star anise powder and yogurt.  Bring to the boil.

Pour in the water and add the basmati rice.  Stir well and cook until the rice starts to rise.

Add the yellow food dye.

In a separate bowl mix the green chillies, slice tomato, fresh coriander, sliced ginger and lemon.

Add the fresh items to the cooking pot, cover, reduce heat and leave to cook for 35-40 minutes.

Remove lid, gently stir and transfer to large serving plate.  Garnish with a few more of the fresh ingredients if you wish and serve.