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Chicken Biryani

Goodman Fielder Food Service
Chicken Biryani

Chicken Biryani

Posted on 11th April 2017
Looking for a recipe that brings the taste of India to your restaurant? Why not try this traditional Chicken Biryani dish by Chef Robin.

Makes 10, scale as needed.


1.5 kg Chicken Thigh Fillets (skin off)
200 mL Natural Plain Yogurt (whisked)
10 g Ginger & Garlic Paste
5 g Green Cardamom
10 g Almond Paste (optional)
10 g Salt
5 g Saffron
10 g Milk (warm)
1 kg Fortune Biryani Special Basmati Rice
15 g Ghee
6 each Shallots (Sliced)
1.5 mL Rose Water or Kewra Water
200 g Dough
30 g Whole Spices
2 each Cinnamon Sticks
6 each Cloves
6 each Green Cardamom
4 each Mace Blades
1 each Fresh Coriander
1 each Fresh Mint
3 each Limes
80 g Cashew Nuts (roasted)
Robin Rana

Message from
Robin Rana

Bring the taste of India to your menu with this traditional Chicken Biryani dish. It’s full of flavour, colour and texture!


Raw ingredients for chicken biryani recipe

Step 1

Preparing the rice: Wash the Fortune Biryani Special Basmati Rice in cold water, then soak it for 15 minutes. In a separate dish, soak the saffron threads in warm milk. After soaking the rice, put 3 litres of water in a pot on the stove and bring it to a boil. Then, add the salt and the juice from one lime. Slowly add the soaked rice and continuously stir over the heat until the rice is 90% cooked.

Rice soaking in a pot

Step 2

Cut the chicken fillets into large portions and place them in a bowl. To make your marinade, create a paste using yogurt, ginger garlic paste, all ground spices and salt. Massage the chicken evenly with the marinade and then place it in the fridge.

Raw chicken with spices

Step 3

Cooking the Biryani: Slice the shallots down the middle and fry half of the amount in the ghee on low heat. Once they have cooked, place them on a paper towel and reserve the ghee. Pour the ghee into a heavy-bottom pot and place on low to medium heat.

Once the pan has heated up, add the whole spices and cinnamon sticks and cook for 15 seconds. Then, assemble a layer of marinated chicken at the bottom of the pan, add the cooked rice over the chicken, pour the saffron milk over the layer, followed by the shallots.

Add the reserved stalks of mint and coriander, as well as the remaining rose water. Place the lid on the pot and seal it tightly by using the dough. Using the dough ensures no moisture can escape the pan while in the oven. Cook the dish on a low heat at 90 degrees in the over for 20 to 25 minutes.

Cooking Shallots on heat with spices

Adding herbs to the mix

Step 4

Once the dish has been in the oven, pour the rice into a large shallow dish and squeeze some lime juice over the top. For serving, place a few lime wedges along the side and sprinkle the cashew nuts over the top.

Pot coming out of the oven

Final product of the chicken biryani


Robin Rana

Message from
Robin Rana

Bring the taste of India to your menu with this traditional Chicken Biryani dish. It’s full of flavour, colour and texture!

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