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Chicken Biryani

Chicken Biryani

For Chefs
  • Servings2-3
  • Ingredients to marinate the chicken
    • 2 bay leaves
    • 500 g chicken, bone-in
    • 1 g chili powder
    • 6 cloves
    • 4 cloves garlic, chopped
    • 1 small bunch coriander leaves
    • 1 teaspoon ginger, chopped
    • 12 pods green cardamom
    • 1 green chili
    • 1 teaspoon ground cinnamon
    • 7 g ground coriander
    • 7 g ground cumin
    • 8 g ground turmeric
    • 2 teaspoons lime juice
    • 1 small bunch mint leaves
    • 200 g onion
    • 140 g plain yogurt
    • 5 g salt
    • 30 g Windmill GHEEBLEND
  • Ingredients to cook rice
    • 250 g basmati rice
    • 25 g cashew nuts, roasted
    • 1 teaspoon saffron, optional
    • 20 g salt
    • 2 litres boiling water
    • 20 ml Windmill GHEEBLEND
  • Garnish
    • Fried onions, coriander, and mint leaves
    • Tomato and cucumber slices

Marinating the Chicken:

1. Cut the chicken into large chunks making sure to leave the skin on, ready to marinate.

2. Thinly slice the onions, frying them in oil on a medium heat until caramelised and golden brown.

3. Place half of the fried onions into the marinade mixture along with fresh coriander and mint. Leave the large chunks of chicken in the marinade overnight in the fridge to ensure they are full of flavour.

Preparing the rice:

4. After soaking the basmati rice for around 45 minutes, drain and add into freshwater with a pinch of salt, then bring this to the boil. Boil the rice over a medium heat for 3 minutes whilst constantly stirring to ensure the rice doesn’t burn or stick. Once fully cooked, looking soft and fluffy Drain from the water.


5. Once your chicken has been marinated, place into a large cooking dish, layering half of the cooked basmati, fried onions, coriander and mint leaves over the top of the chicken. Don’t forget to add the Windmill GHEEBLEND!

6. Once all the ingredients are layered, cover with a lid and a kitchen towel or for the traditional route, seal with chapati dough and cook for 20 minutes on a low heat.

7. Place the remaining rice in an ovenproof pot, and cook for a further 30 minutes also on a low heat.

8. Remove the chapati dough and open the lid after 20 minutes, garnish with more coriander, mint, and the remaining onions. Serve!

One dish fits all

One dish fits all

Why switching to plant-based fats and creams makes life easier for you