Royal Chicken Byriani

This byriani recipe comes from bustling district of Dhaka and is our oldest family recipe! Spicy and luxurious - a great one for a dinner party or to keep in the fridge as a ready meal.

  • THE CURRY
  • 500g-750g of chicken portions
  • 1 medium sized onion
  • 4 cloves of garlic
  • 2 inches of fresh ginger
  • 2 white potatoes
  • 1 pack of Bang spices
  • 3 vine tomatoes
  • THE RICE 
  • 300g basmati rice
  • pure butter ghee (clarified butter)
  • salt for seasoning
  • optional: coriander for garnishing, crushed almonds/pistachios/cashews, fried onions
  1. Step 1: The Prep

    Finely chop the onion and finely grate the ginger and garlic.Gently heat a saucepan with a splash of sunflower oil and add the onions, ginger and garlic. Heat until the mixture is soft and translucent.
  2. Step 2: Curry Base

    Mix the Bang Curry spices with water to make a runny paste and add this to the saucepan. Continue to gently heat and add some chopped fresh tomatoes or  tomato puree.
  3. Step 3: Add Ingredient

    Add the chicken pieces and raise the heat for about 3 minutes. Keep stirring the chicken until the outside of the chicken is sealed and juices emanate from the meat.At this point add up to 500ml of water according to how thick you like your curry and simmer under a low heat until the chicken is cooked. Add roughly chopped coriander as a garnish.

ADD THE RICE

Partly cook the basmati rice in a saucepan for 15 minutes using about 700ml water with salt to season. Drain off the water and layer the almost cooked rice with the chicken in a large baking dish. Place in an oven at around 170 degrees for a further 15 minutes. Garnish with fried onions, infused saffron (pinch of saffron dropped on a small cup of milk), coriander and nuts (all optional). Serve with natural yoghurt.

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Chilli Strength:
  • 100% Natural
  • Vegan
  • No Gluten
  • No Dairy