Biryani Chicken

Biryani chicken is an Indian dish that has its origins among the Muslims population.

Today’s inspirational recipe from Lavender and Lime ♥ Biryani Chicken ♥ #LavenderAndLime Share on X

We are very fortunate to have a chicken farm close to where we live. The chickens are free range and taste amazing. I have lived in Gordons Bay for a long time now, but only recently found out that I can purchase directly from Lazena Farm. Their chickens are available in our local Spar, but I am not sure how far their distribution is. The chickens are happy ones, and free from antibiotics and brine. If I call and place my order before midday, I can collect my freshly slaughtered chicken pieces on the way home the following day. They only accept cash but for the prices I am paying, it is well worth not earning air miles. I love that I can support local, and it means maintaining the ethos of my blog which is about regional and seasonal produce. As we are only a family of two I portion up what I have purchased. I order breasts, thighs, and quarters for our meals and I save the whole chickens for when we have guests and roast chicken is on the menu. I also make sure that I order chicken livers, as these make a quick supper for the nights I don’t feel like cooking, or they make the best ever chicken liver pâté. For this meal I used the Biryani blend I had made as I wanted to adapt a curry recipe that my friend Gill had sent me. The chicken is the star of this dish, just as it should be.

do you buy locally farmed chickens?

Biryani Chicken
Biryani Chicken
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Biryani Chicken

Recipe Category: Chicken
Makes enough for: 2 people
All Rights Reserved: An original recipe from Lavender and Lime


  • 15 mls olive oil
  • 1 onion, finely sliced
  • 2 cloves garlic, crushed
  • 5 mls crushed ginger
  • 10 mls biryani spice
  • 4 chicken thighs
  • Freshly ground black pepper and salt to season
  • 100 g tomatoes, chopped
  • 125 mls stock
  • 1 bay leaf
  • 10 mls arrow root


  • Heat the olive oil in a lidded casserole dish / tagine
  • Sauté the onion until soft and then add the garlic, ginger and biryani
  • Cook until you can smell the spices
  • Season the chicken and brown
  • Add the tomatoes, the stock and the bay leaf
  • Cover and simmer for 1 hour - check the liquid after 30 minutes and add water if necessary
  • Remove the lid and add the arrow root to allow the sauce to thicken, which will take 10 minutes

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31 thoughts on “Biryani Chicken

  1. Oh I wish my local Spar sold free range chicken! You are very lucky to have such great produce on your doorstep. I generally end up buying my meat from Woolworths as they are the only shop near me that has a good range of clearly labelled free range products.

  2. I’m with Roger and would love to know what spice you used 🙂
    and how lovely that you have such a great resource nearby, nothing best happy chooks !

  3. I never tasted this chicken dish before but I must make it soon! It looks tasty! I only buy locally or grown a lot myself ( veggies ) . I also buy 2x/week organic meat, at our local bio-planet from Belgian raised & fed animals, that roam outside.

  4. Biryani Chicken sounds good, the perfect Friday night dinner! Here in London, I buy chicken from supermarkets, but in Italy we buy locally farmed chicken. The quality is amazing and you really taste the difference.

  5. TANDY!! Can I invite myself over and have this? lol! I absolutely love this dish, especially when it’s homemade! Great job! And I’m going to check out your post for the blend now. 🙂

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