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Photo of Chicken biryani by WW

Chicken biryani

Total Time
55 min
15 min
40 min
Buryani is traditionally served for special occasions and you'll feel like celebrating when you taste this!


Ground cumin

1 tbs

Ground paprika

1 tbs

Ground turmeric

1 tsp

Olive oil

1 tsp

Brown onion

1 medium, thinly sliced

Chicken thigh, skinless, raw

450 g, fat trimmed, cut into 3cm pieces


2 clove(s), crushed

Fresh ginger

2 tsp, grated

Rice, white, dry

1 cup(s), basmati, (200g)


350 g, cut into florets

Chicken stock

2 cup(s)


2 tbs

Baby spinach

75 g

Fresh coriander

¼ cup(s)


2 bunch(es), trimmed


  1. Combine half each of the cumin, paprika and turmeric in a bowl. Add chicken and toss to coat. Lightly spray a deep non-stick frying pan with oil and heat over medium-high heat. Cook chicken, in batches, for 2–3 minutes or until golden. Transfer to a plate.
  2. Heat oil in same pan over medium heat. Add onion and cook, stirring, for 5 minutes or until softened. Add garlic, ginger and remaining cumin, paprika and turmeric and cook, stirring, for 2 minutes. Add rice and cauliflower and stir to coat in spice mixture. Add stock and bring to the boil. Arrange chicken on top of the rice in a single layer.
  3. Reduce heat to low and simmer, covered, for 10 minutes. Add currants and remove from heat. Cover and set aside for 10 minutes.
  4. Meanwhile, boil, steam or microwave broccolini until bright green and just tender. Drain.
  5. Add spinach to biryani and stir until just wilted. Divide biryani among plates and sprinkle with coriander. Serve with broccolini.