Chicken biryani - £3.35

Chicken biryani - £3.35

Tender, tasty chicken sits underneath a bed of fragrant rice, cashews, raisins, coriander, and spices bringing out rich and developed flavours.

COOKS IN 30 mins + marinating


In the kit:

Three spice mixes to make the biryani, including chilli powder, garam masala, turmeric, ground coriander, ground cumin, two cinnamon sticks, green cardamom pods, cloves, star anise, and a bay leaf.

You will need:

Garlic cloves (4, crushed)
Lemon juice (half a lemon)
Plain yoghurt (240ml)
Salt (½ tbsp)
Ginger (2 inch piece, grated)
Chicken breasts (750g)
Basmati rice (300g)
Oil (3 tbsp)
Onions (3, finely chopped)
Raisins (60g, green)
Coriander (a handful, finely chopped)
Cashew nuts (60g, unsalted and halved)


Tender, tasty chicken sits underneath a bed of fragrant rice, cashews, raisins, coriander, and spices bringing out rich and developed flavours.

Our kit serves 4

  1. Begin by marinating the chicken: take two of the garlic cloves, the lemon juice, plain yoghurt, salt, half the ginger, and your first Teaspoon Club spice packet and mix well in a large bowl. Cut the chicken into bite size pieces and mix into the marinade. Cover and leave in the fridge for a minimum of an hour, though overnight is better
  2. When ready to cook the biryani, place the rice in a bowl and cover with water. Set aside for 30 minutes. Meanwhile,  heat your oil in large heavy-based pan on a medium heat. Add your second Teaspoon Club spice packet and toast the spices for 1 minute
  3. Add the onions and the remaining garlic and ginger and cook for 5 minutes until they are softened, stirring as you do so. Add the marinated chicken, including the marinade, and mix well. Cook until the chicken is mostly white over, then remove from the heat and set aside until you are ready for step 6
  4. Meanwhile take a large saucepan and, on a medium heat, dry fry your final Teaspoon Club spice packet for 30 seconds, being careful to ensure the spices don’t burn. Drain and rinse the rice and add it to the saucepan along with the raisins. Stir well and pour in 750ml of water. Bring to the boil, cover, and simmer for 8 minutes. Drain if necessary and set aside
  5. Flatten down the chicken and onion mixture in the pan, and sprinkle over the chopped coriander. Spread the drained rice and raisins on top of the coriander evenly and pat down. Cover the pan, and simmer on a low heat for 5 minutes. Turn off the heat and leave the biryani to stand, with the lid on, for a 10 further minutes
  6. Sprinkle over the cashew nuts and, if desired, fold into the biryani, mixing it all together. Serve alone, or alongside curries

If you would like to buy this recipe kit, click on the product link below

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