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Jamie Oliver Chicken Biryani

Jamie Oliver Chicken Biryani
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The Jamie Oliver Chicken Biryani is a simplified take on the traditional Indian dish, made by layering marinated chicken with spiced rice and cooking everything together in one pot. The recipe typically uses boneless chicken, basmati rice, warm spices like cumin, turmeric, and garam masala, and finishes with fresh herbs and a squeeze of lemon for brightness. It’s a balanced dish that combines texture, aroma, and flavor in every bite.

Ingredients

For the Chicken Marinade:

  • Boneless chicken thighs – 600g, cut into chunks

  • Plain yogurt – 150g (about ½ cup)

  • Garlic – 3 cloves, grated

  • Ginger – 1 tablespoon, grated

  • Garam masala – 1 tablespoon

  • Ground turmeric – ½ teaspoon

  • Ground cumin – 1 teaspoon

  • Salt – ½ teaspoon

  • Juice of ½ lemon

For the Rice and Cooking:

  • Basmati rice – 300g (1½ cups), rinsed and soaked for 20 minutes

  • Vegetable oil or ghee – 2 tablespoons

  • Onions – 2 large, finely sliced

  • Tomatoes – 2 medium, chopped

  • Green chili – 1, sliced (optional)

  • Cinnamon stick – 1

  • Bay leaf – 1

  • Whole cloves – 3

  • Green cardamom pods – 3, slightly crushed

  • Chicken stock or water – 500ml (about 2 cups)

  • Fresh coriander and mint – a handful each, chopped

  • Fried onions – for garnish (optional)

Instructions

Step 1: Marinate the Chicken

  • In a large bowl, combine yogurt, garlic, ginger, lemon juice, and spices.

  • Add chicken pieces and toss to coat.

  • Cover and marinate in the fridge for at least 1 hour, preferably overnight.

Step 2: Prepare the Rice and Aromatics

  • Rinse basmati rice thoroughly and soak it in cold water for 20 minutes. Drain before using.

  • In a large pot, heat oil or ghee over medium heat.

  • Add cinnamon, bay leaf, cloves, and cardamom and sauté for 30 seconds.

  • Add sliced onions and cook for 10 minutes, stirring often until golden and soft.

Step 3: Cook the Chicken

  • Add marinated chicken and cook for 5–7 minutes until browned on the outside.

  • Stir in chopped tomatoes and green chili, and cook for another 5 minutes.

  • Add a few tablespoons of water if needed to prevent sticking.

Step 4: Add Rice and Stock

  • Spread soaked rice evenly over the chicken.

  • Pour in the chicken stock or water, making sure the rice is fully submerged.

  • Season lightly with salt, then bring to a boil.

Step 5: Simmer and Steam

  • Once boiling, reduce heat to low, cover with a tight-fitting lid, and simmer for 15–18 minutes.

  • Turn off the heat and let it steam for 10 minutes more, undisturbed.

Step 6: Fluff and Garnish

 

  • Gently fluff the biryani with a fork, mixing the chicken and rice.

  • Sprinkle with fresh coriander, mint, and fried onions.

  • Serve hot with raita, salad, or chutney.

Find it online: https://britishbakingrecipes.co.uk/chicken-biryani/