Chicken Biryani with buttermilk raita

Chicken Biryani

Fragrant Chicken Biryani with buttermilk sauce is a delicious Indian dish. Packed with aromatic spices, fluffy rice and juicy chicken, it's a showstopper!
Course Chicken, Dinner
Cuisine Indian
Keyword Biryani recipe, butter chicken curry, Chicken biryani
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 8
Calories 458kcal
Author Alida Ryder


for the biryani

  • 3 cups cooked and cooled Basmati rice
  • 1 kg boneless chicken breasts cubed
  • 2 onions finely chopped
  • 3 garlic cloves thinly sliced
  • 3 cm piece fresh ginger grated
  • 2 cardamom pods crushed
  • 2 teaspoons ground coriander
  • 2 teaspoons ground cumin
  • 2 teaspoons paprika
  • 1 teaspoon turmeric
  • 1 tablespoon hot masala spice
  • 1.5 cups chicken stock reserve 1/2 cup of stock
  • 400 g (14oz) can chopped tomatoes
  • 1 teaspoon sugar
  • salt to taste

for the crispy onions and potatoes

  • 2 onions finely sliced
  • 3 large potatoes cubed
  • oil for frying

For the spiced butter

  • ½ cup butter
  • ½ tsp turmeric
  • 1 tsp salt

For the buttermilk raita

  • 1 cup buttermilk
  • 1 tsp ground cumin
  • ½ tsp ground coriander
  • ½ tsp turmeric
  • ½ tsp chilli powder
  • 1 tbsp lemon juice
  • 1 tsp salt


  • Pre-heat the oven to 180°c.
  • Heat 3 tablespoons oil in a large pot.
  • Fry the chicken in the oil until they start to brown. Remove and set aside.
  • Fry the onions, garlic and ginger for 2 minutes before adding the spices. Allow to fry for another minute and add the chicken back into the pot.
  • Stir to coat the chicken in all the spices and add the tomatoes, sugar and chicken stock.
  • Lower the heat and allow to simmer for 15 minutes.
  • Heat 1/2 cup of oil in a large frying pan and fry the potatoes until golden and crisp. Season with salt and set aside.
  • Fry the onions in the same oil until crisp and golden and then drain and set aside.
  • To make the spiced butter, melt the butter, turmeric and salt together.
  • To assemble the dish, layer a ½ of the rice at the bottom of a greased oven-proof dish. Drizzle with half of the spiced butter. Next, cover the rice with the chicken curry. Follow with the rest of the rice and the remaining butter. Finally, cover the rice with the fried potatoes and onions (reserve some onions for serving). Pour over the chicken stock and cover with foil (or a lid if your oven-dish has one).
  • Place in the oven for 25-30 minutes.
  • To make the raita, combine all the ingredients in a bowl and mix well.
  • Remove the biryani from the oven and top with the crispy onions.
  • Serve the Biryani with the Buttermilk Raita and fresh Coriander/cilantro.


Calories: 458kcal | Carbohydrates: 40g | Protein: 34g | Fat: 18g | Saturated Fat: 5g | Cholesterol: 81mg | Sodium: 795mg | Potassium: 925mg | Fiber: 6g | Sugar: 6g | Vitamin A: 479IU | Vitamin C: 20mg | Calcium: 122mg | Iron: 6mg