Biryani Chicken Served With Rice

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

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
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Biryani Chicken

Recipe Category: Chicken
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
  • 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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