Try this guinea fowl biryani then check out our chicken biryani.

We've also got more guinea fowl recipes to try, including roast guinea fowl, guinea fowl tagine and guinea fowl terrine.


  • 1 guinea fowl, skin removed
  • 150g greek yogurt
  • 2 cloves garlic, crushed
  • 2cm piece ginger, grated
  • 1/2 tsp turmeric
  • ½ tsp ground cumin
  • 1 tsp ground coriander
  • ¼ tsp chilli powder
  • 1 onion, finely sliced
  • for frying oil
  • 500g  basmati rice
  • 1 cinnamon stick
  • 3 cardamom pods
  • 200ml chicken stock
  • a large pinch saffron
  • 25g butter
  • a small bunch coriander, chopped


  • STEP 1

    Put the guinea fowl pieces in a bowl and add the yogurt, garlic, ginger, turmeric, ground cumin, ground coriander and chilli powder, and use your hands to mix everything and rub it into the guinea fowl. Leave to marinate in the fridge, covered, for 3-4 hours, or overnight.

  • STEP 2

    Fry the onion in some oil until it softens and then fries to a very dark brown. Scoop out and drain on kitchen paper.

  • STEP 3

    Soak the rice in cold water for 20 minutes, drain and then boil it for 2 minutes. Drain it and scatter enough over the base of a casserole dish to just cover it. Tip the guinea fowl mixture into the dish and spread it out. Add the cinnamon stick and cardamom pods. Sprinkle on more rice then half of the fried onions and then scatter over the rest of the rice. Heat the stock and saffron until the saffron starts to give off colour, stir in the butter and season well with salt and black pepper. Pour this evenly over the rice. Put a double layer of baking paper on the top of the casserole and put a lid on top. Put the casserole over a medium heat and bring it to a simmer, then turn the heat down to very low and cook for 50 minutes. If it looks like steam is escaping, shift the lid around until it stops or sit a couple of weights on top. Leave for 20 minutes before taking the lid off and sprinkling on the coriander and remaining onions.


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