Traditionally, Biriyani is considered to be a dish for the Royals. However, as a student, I created a cheaper recipe. What this version lacks in regality, it makes up for it in taste.

Cooks in 40 minutes
Serves 4


4 chicken breasts

2 red onions
cloves of garlic
1 inch ginger
1 large carrot
1/4 cauliflower
200g chopped tomatoes (1/2 can)
garden peas

1 tsp paprika
1 tsp cumin seeds
2 tbsp curry powder
Salt to taste

350g basmati rice
1 litre water
1 tsp olive oil
1 tsp ghee/butter


Heat the oil and ghee in a pot. Add the cumin seeds and fry for 30 seconds. Dice and add the onions, garlic and ginger. Then add the chopped tomatoes. Add the spices (curry powder and paprika) and cook for 10 minutes till you are left with a paste.

Roughly chop the carrot and cauliflower, and add into the pot along with the peas. Cook for 5 minutes. Quarter the chicken breasts and add to the pot and cook for 3 minutes. A tip here is to keep the vegetables large and chunky as they will soak in the juices of the chicken and taste lovely!

Add in the rice and the water and give the pot a good mix. Add salt to taste. Cover with a lid and bring to a boil. Lower the heat and simmer for 20 minutes. You can serve this with some yoghurt but trust me, the tender chicken and the fragrant rice is more than enough to satisfy your taste buds. 




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