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Easy chicken biryani

Easy chicken biryani

Total Time
55 min
15 min
40 min
This global spin on chicken and rice features fragrant cumin, turmeric, and cardamom with brown basmati rice adding nice nuttiness. Brown basmati takes a little longer to cook than the white basmati, so the chicken goes in later to keep it tender and moist.


Skinless chicken breast

500 g, cut into 3cm pieces

Olive oil

2 tsp


1 medium, finely chopped


4 clove(s), crushed

Brown basmati rice

1 cup(s), (200g)

Ground cumin

1 tsp

Ground turmeric

1 tsp

Ground cayenne pepper

¼ tsp


¼ tsp, ground

Salt reduced chicken stock

2 cup(s), (500ml)

Dried bay leaf

2 whole

Frozen green peas

1 cup(s), (120g)

99% fat-free, plain or natural yoghurt, unsweetened

¼ cup(s), (60g)

Fresh coriander

1 tbs, chopped (optional)

Oil spray

1 x 3 second spray(s)


  1. Lightly spray a large non-stick frying pan with oil and heat over medium heat. Cook chicken, stirring occasionally, for about 4 minutes or until lightly browned. Remove chicken from pan and set aside.
  2. Heat oil in same pan over medium-high heat. Add onion and garlic and cook, stirring, for 3 minutes or until softened. Add rice, cumin, turmeric, cayenne and cardamom, cook, stirring, for a further 1 minute or until fragrant. Stir in stock and bay leaves, season with salt and pepper and bring to the boil. Cover, reduce heat to low and simmer for about 20 minutes or until rice is just tender.
  3. Stir in reserved chicken. Cover and cook for a further 10 minutes, or until liquid is absorbed and chicken is cooked through. Remove from heat. Stir in peas. Stand covered for 5 minutes.
  4. Serve with yoghurt and coriander.


Rinse the peas under cold water to thaw, then stir them in at the end so their colour stays vibrant.