Aromatic Indian Chicken Biryani

Get ready to tantalize your taste buds with our sensational Chibundiro Chicken Biryani (Indian style). Packed with the aromatic goodness of our special Chibundiro spices, this traditional dish takes you on a flavorful and vibrant journey. Making Biryani may sound daunting but worry not! we’ve made it easy to follow


  • 500g chicken (2 whole chickens cut into pieces or 16 of your favourite pieces)
  • 1 cup plain yogurt
  • 1 large onion (Sliced)
  • 2 tablespoons ginger-garlic paste
  • 1 tablespoon Chibundiro All Purpose Seasoning
  • 1 teaspoon Chibundiro’s Siri ya Mchuzi
  • Salt
  • Vegetable oil
  • 2 cups basmati rice
  • 4 cups water
  • 1 bay leaf
  • 4 green cardamom pods
  • 2 cinnamon sticks
  • Saffron strands (optional), soaked in 2 tablespoons warm milk
  • 1 tablespoon Yellow food colour (‘optional)
  • Fresh coriander leaves, for garnish


  1. In a bowl, combine the chicken pieces, plain yogurt, ginger-garlic paste, Chibundiro All Purpose Seasoning, Siri ya Mchuzi, and salt. Mix well, ensuring the chicken is coated evenly. Marinate for at least 30 minutes or refrigerate overnight for maximum flavor.
  2. In a deep pot, bring water to a boil. Add the basmati rice, bay leaf, green cardamom pods, cinnamon sticks, and salt. Cook the rice until it is 70-80% cooked, as it will continue to cook later. Drain the rice and set aside.
  3. In a separate deep pan, 1/4 cup vegetable oil for frying. Start by frying the sliced onion until golden brown, then remove them from oil and set aside
  4. Fry the marinated chicken pieces until they turn golden brown and crispy. Remove the chicken from the pan and set aside.
  5. In the same pan, layer half of the partially cooked basmati rice. Place the fried chicken pieces on top of the rice, then add another layer of the remaining rice.
  6. Drizzle the saffron-infused milk and the food colour over the rice for added aroma and a beautiful golden color. Sprinkle the set-aside golden brown onions on top.
  7. Cover the pan with a tight-fitting lid and cook on low heat for 10-15 minutes, allowing the flavors to meld together and the rice to fully cook.
  8. Remove from heat and let it rest, covered, for another 5 minutes to steam.
  9. Gently fluff the rice with a fork, mixing the chicken and rice together. Garnish with fresh coriander leaves.


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