Biryani is an oriental dish with delicious, fragrant and tasty, and spicy. The spices added in this dish includes not just what we, Danish, normally put in the Christmas pastries, – carnations, cardamom and cinnamon – but also strong ingredients like ginger, chili and garlic.

Biryani can be eaten with beef, chicken, goat and lamb, as well as shrimp or vegetables – potatoes, eggplant, and carrots – if the one to eat is vegetarian.

Chicken biryani recipe

There is something about Middle Eastern food that makes it stand out among other dishes. It is not only the taste, but also the smell and appearance. It’s just more colorful – in more than just the original sense of the word.

Here you will find our recipe for biryani. It is with chicken, but you can easily replace the chicken with other meat or vegetables and follow the same procedure



Servings:  max. 4 persons

  • 1 dried cinnamon pole
  • 2 cardamom capsules
  • 4 carnations
  • 1 onion
  • 2 red chili peppers
  • 1 small piece of fresh ginger
  • 1 clove of garlic
  • 1 tomato
  • 600 g chicken breast meat
  • 300 g rice – like basmati – if you want a low-calorie version try with cauliflower instead.
  • 1 tbsp. butter
  • 1 bay leaf
  • 1 dl olive oil
  • 1 dl Greek yogurt
  • 5 mint leaves
  • 1 tbsp. cracked coriander – if you like the perfumed taste of coriander, you can also use fresh coriander leaves
  • 1-3 tsp. turmeric – depending on how yellow you want your biryani

How to do Biryani?

  1. Crush the cinnamon pole, cardamom capsules and carnations in a mortar.
  2. Chop onion, chili brussels, ginger and garlic nicely.
  3. Cut the tomato into small pieces.
  4. Cut the chicken into suitable pieces.
  5. Cook the rice according to the instructions on the packaging.
  6. Melt the butter in a pan.
  7. Add the bay leaf, onion and chili and the carnation until the onion is golden.
  8. Then add ginger, garlic, tomato and oil and simmer for a few minutes.
  9. Finally add chicken, yogurt, mint, coriander and turmeric.
  10. Let your biryani roast until it gets thicker and the chicken is cooked.
  11. When both rice and biryani are finished, turn the rice into biryani.
  12. Decorate if necessary with some fresh coriander or broad-leaved parsley when serving.

Bon appetite!

Below is a video of Indian chef Vah Reh Vah, explaining how to make Biryani.

Also read what we think is Denmark’s best recipe for Tenderloin here. Recipes are not only in the classic version, but also offer more exotic versions of the tenderloin. You can also find other Indian recipes like chapati and tikka masala. Indian cuisine is one of the most inspiring kitchens in the world, and one should try out some experiments and biryani is one of the very exciting dishes to start.

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