Mutterings of a Fool

Man, Dad, Runner, Chief dog walker

Recipe shed – Chicken biryani

I love food, that is clear, I also love cooking food and trying out recipes, that’s why I’m quite excited to be joining in with Reluctant House dads new weekly Recipe shed. The theme this week is chicken so I’m going to share with you one of my signature dishes; Chicken Biryani. I started cooking this while house sharing at uni as an easy and cheap way to have a big meal for everyone. The key challenge when eating it is to try and collect as many of the spices that are left whole in the rice. Don’t go crunching them though, really not nice. Also the child in me enjoys having yellow rice, it’s the simple things..

I’ll also add that this recipe doesn’t need to be precise in terms of quantities do adapt it to your tastes and preferences.

Serves 4-6 (depending on size of human)


4 chicken breasts cut into cubes

300g Basmati rice

4 or 5  tomatoes cut into halves or quarters depending on size

2 onions sliced

1 green chilli finely chopped

Thumb sized piece of fresh ginger finely chopped

2 cloves of garlic finely chopped

2 tablespoons of  curry paste

2 teaspoons Garam Masala

Cardamom pods

Bay leaves

Whole cloves


  1. Cook the rice as you normally would but with a couple of teaspoons of turmeric in the water
  2. While that is cooking put some oil in a large pan (I often use a wok) and gently fry the onion, garlic, chilli and ginger.
  3. Once the onion has softened add the chicken, brown for a few minutes then add the curry paste and Garam Masala and cook for a further 2 minutes.
  4. Finally add the tomatoes to the pan and take off the heat.
  5. When the rice is cooked strain and mix into the rice a few cloves and cardamom pods along with a bay leaf. These add flavour to the rice, but don’t add too many as they’re not nice to crunch down on! 5 or 6 of both is probably a good number.
  6. Grab a shallow casserole dish and put a layer of rice at the bottom, then put the chicken mixture on top followed by a layer with the rest of the rice.
  7. Put in the oven at 190 degree’s C for 15-20 mins until the chicken is cooked through and the rice a little crispy on top. You can add naan breads to the oven for the last couple of minutes to warm up.

Serve with some chutney and a cold beer!

Apologies for the quality of the photo, remembered at the last minute I needed one so had to use my phone.


  1. Very nice recipe! Mine is only slightly different.

  2. Looks yummy, never made biryani so will give it a go 🙂

  3. Where’s the rest of it, greedy fellow!! Looks like a goodie to me. I love the idea of signature dishes. I’ll have to do a theme on that one week. Thanks for coming along to the Shed, Ben. And thanks for grabbing the badge. Cheers, Keith

  4. Nice one. I love Biryani. A nice hearty one pot dish.

    Anne @ Domesblissity (popping over from Keith’s Recipe Shed)

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