Chicken biryani

A one-pot wonder.

Less than 45 minutes

Serves 4

Share with friends

Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email


  • 1 packet PnP 5-piece chicken braai pack
  • 3 Tbsp (45ml) vegetable oil
  • 1 clove garlic, crushed 
  • 2 onions, sliced
  • 2 Tbsp (30ml) curry powder
  • 2 tsp (10ml) cumin seeds
  • 1½ cups (375ml) rice
  • 3 cups (750ml) chicken stock
  • Salt and milled pepper
  • 2 Tbsp (30ml) fresh coriander, chopped + extra for serving
  • ½ cup (125ml) frozen peas, defrosted
  • 2 soft-boiled eggs


  1. Sear chicken in a large frying pan with 1 Tbsp (15ml) oil until golden brown.
  2. Add garlic and ½ the onion and sauté until soft.
  3. Add curry powder and cumin seeds and fry until fragrant.
  4. Stir in rice and sauté for 5 minutes, ensuring rice is completely coated in spices and oil.
  5. Add stock and cover. 
  6. Simmer until all the liquid is absorbed and rice is cooked, about 20 minutes. Season. 
  7. Stir through coriander and peas.
  8. Fry remaining onion in vegetable oil at medium to low heat until golden brown and crispy.
  9. Drain on kitchen paper. 
  10. Serve biryani topped with crispy onion, soft- boiled egg and extra coriander.


Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email

Keep in Touch

We love hearing from you, so follow us on socials.

What's NEW

More of the good stuff

Eid bites

An irresistible selection of Cape Malay snacks perfect to share.

There's more where this came from!

Sign up to the FREE Fresh Living mailer now. You’ll get exclusive recipes, sneak previews of the mag and much, much more!

When we aren’t baking them, we use cookies to improve your experience and to personalise content. By making use of this website, you confirm your acceptance of our Privacy Statement and Cookie Policy, alternatively please manage your preferences via your browser settings.