Chicken biryani (Kachche murgh ki biryani)

Chicken biryani

  • serves 6-8
  • Easy

Check out this chicken biryani (or Kachche murgh ki biryani) recipe from chef Dhruv Mittal of DUM Biryani House, London. It's packed with flavour and isn't too tricky, plus it's a great one-pot dish to feed the family


Make this easy chicken biryani, then check out our chicken tikka masala, chicken korma, chicken madras, chicken jalfrezi and more chicken curry recipes.

*This recipe is gluten-free according to industry standards



  • chicken thighs 800g, boneless and skinless, cut into large pieces


  • saffron a pinch
  • garlic paste 1 tbsp
  • ginger paste 1 tbsp
  • ground turmeric 1 tsp
  • ground coriander 1 tsp
  • sea salt 1 tsp
  • chilli powder 1 1/2 tsp
  • garam masala 2 tsp
  • mint a large bunch, chopped
  • green chillies 3, halved
  • cinnamon stick 8cm piece
  • ghee 1 tbsp
  • milk 1 tbsp
  • greek yogurt 100g


  • ginger a thumb-sized piece, shredded
  • green chilli 1, cut in half
  • cinnamon 1 stick
  • mint a small bunch, chopped
  • bay leaves 2
  • sea salt 2 tsp
  • long-grain basmati rice 400g, washed and drained


  • saffron a pinch, soaked in 100ml milk
  • rose water 1 tbsp
  • cardamon powder a pinch
  • onions 2, thinly sliced and fried in 1 tbsp of oil until very soft
  • mint yogurt to serve
  • mini poppadoms to serve


  • Step 1

    To make the marinade, soak the saffron in 50ml of boiling water in a small bowl.

  • Step 2

    Leave for 10 minutes then put in a large bowl with the chicken and remaining marinade ingredients, except the yogurt.

  • Step 3

    Mix really well, cover and chill for at least 2 hours.

  • Step 4

    An hour before cooking, stir in the yogurt and marinate for a further hour.

  • Step 5

    For the rice, bring 2 litres of water to a boil in a large pan.

  • Step 6

    Add the ginger, green chilli, cinnamon, mint, bay leaves and sea salt.

  • Step 7

    Simmer for 5 minutes. Add the rice and simmer gently for 10 minutes with a lid on. Strain the rice and cool to room temperature.

  • Step 8

    In a wide casserole dish over a low heat, add the chicken and all of its marinade. Slowly bring to a simmer.

  • Step 9

    Layer the rice over the chicken, then pour over the saffron-infused milk, rose water and cardamom powder, and spread the onions evenly over the surface.

  • Step 10

    Put a clean, damp tea towel over the pan, with a lid on top. Simmer gently for 90 minutes on a low heat.

  • Step 11

    To serve, stir the biryani gently so as not to break up the rice grains.

  • Step 12

    Serve with the mint yogurt and mini poppadoms.



Nutritional Information

  • Kcals 455
  • Fat 9g
  • Saturates 3.9g
  • Carbs 56.8g
  • Sugars 1.2g
  • Fibre 1.3g
  • Protein 36.1g
  • Salt 2.9g