Chicken Biryani

Chicken Biryani


2 cups McCain Savoury Rice

1 cup McCain Sweet Potato

1 cup McCain Baby Peas

1 tin brown lentils, drained

500g chicken pieces

1 cup sour milk or buttermilk

1 tablespoon mild curry powder

1 teaspoon ginger flakes

1 teaspoon turmeric

1 teaspoon chilli powder

1 white onion

2 red chilli, finely chopped

1 teaspoon coriander powder

1 cardamom pod

1 cinnamon stick

1 chicken stock cube, dissolved in 500ml hot water

5g fresh coriander, finely chopped

2 tablespoons crispy onion flakes


4 - 6


Prep Time: 25 - 30 minutes + 2 hours marinate
Total Time: 40 - 45 minutes

  1. Marinade the Chicken in the sour milk, curry powder, garlic, turmeric and chilli powder for at least 2 hours.
  2. Fry the onion in a large casserole until caramelised.
  3. Add fresh chilli, coriander powder, cardamom and cinnamon and sauté until fragrant.
  4. Remove chicken from marinade and add to the pot and brown the pieces.
  5. Add stock and remaining marinade and cook with the lid on for 20 minutes until the chicken is tender, stirring occasionally.
  6. Stir in the sweet potatoes and cook for another 10 minutes until fragrant.
  7. In the meantime, prepare the savoury rice as per the packaging instruction adding the frozen peas during the last 3 minutes of cooking.
  8. Drain and rinse lentils and mix with the prepared rice.
  9. Once the chicken is cooked, remove from the pot.
  10. Layer the rice and chicken in the pot and sprinkle with coriander and onion flakes before serving.
  11. Serve with Sambals and Roti

Photo & Recipe: @Apriena (on Instagram) [CREDIT] 

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