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Chicken Biryani

So the kids are back at school and more and more people are returning to work. We have had the most amazing weather and are now lucky enough to be enjoying an Indian summer. I’ve been thinking how lockdown has changed the way I do things in the kitchen? I’ve certainly made a conscious effort to make every meal well balanced and family friendly. I’ve also tried to incorporate a few more budget friendly meals into my weekly shop, after all, we all need to watch what we spend. This lovely Indian recipe is a fine example of that and tastes amazing. Better still it’s perfect for a Friday night in! I’ve used chicken drumsticks as they are cheap to buy and add so much flavour to the end dish. I have also kept this recipe fairy mild as Charlie isn’t too keen on heat, but you can add a chilli or chilli powder for more of a kick.

How has lockdown changed the way you cook?

Serves 4



1 tablespoon natural yogurt

1 clove garlic - crushed

1 teaspoon grated ginger

Juice 1/2 lemon

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 teaspoon ground coriander

1 teaspoon medium curry powder

3 onions - sliced

4 cloves garlic - finely chopped

8 chicken drumsticks

300g basmati rice

2 teaspoons butter

2 tablespoons raisins or sultanas

750ml chicken stock

2-3 bay leaves

Lemon to serve


5 cardomom pods - bruised

1 cinnamon stick

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon medium curry powder

A pinch of saffron or 1/2 teaspoons turmeric


Preheat the oven to 190 degrees.

Coat the chicken in the marinade and leave while you prep all the other ingredients.

Add the onions and garlic to a large pan. Drizzle with oil and season generously. Add the chicken on top and season again.

Roast in the oven for 20-30 minutes or until just golden. Remove the chicken, leaving the onions in the pan. Add the butter and the spices and stir. Pour in the rice and coat in the lovely flavour. Pour in the stock and stir to combine. Return the chicken to the pan, add a few bay leaves and (without a lid) cook in the oven for a further 25-30 minutes or until the rice is cooked and the stock absorbed.

Squeeze over lemon and serve with green veg.

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