Chicken Curry Biryani Recipe

Biryani is a staple dish from many countries in the world from India and Pakistan to the Middle East and more. In the UK if you think of a Biryani recipe the first thoughts would be of some delicious Indian food.

Biryani can be cooked with chicken, mutton, fish, eggs or as a vegetarian dish with vegetables. There are many different methods to cook Biryani recipes, all are fantastic.

My chicken biryani recipe here is easy and very tasty. You can add more or less chilli according to your taste. It is a very healthy recipe that uses skinless chicken, vegetables, spices and even some lentils. I bake the chicken curry in the oven and top it with fried onions, it was delicious.

Ingredients for Chicken Biryani Recipe
1 Red Pepper (chunks)
2 Large mushrooms (chunks)
1/2 Onion (chunks)
2 Tomatoes (chunks)
1 Red Chilli (de-seeded, diced)
2 Garlic Cloves
2/3 Cup Red Lentils
1/2 Onion (sliced)
1/2 tsp Ginger Powder or 1 tsp Fresh Grated Ginger
2 Tbsp Dried Raw Coconut
6 Skinless Chicken Thighs
Salt and Pepper
Rapeseed Oil
Fresh Coriander
Drop Water
Freshly cooked Basmati Rice (approx 1 Cup dried)

For the Spices
1/4 tsp Kalonji Seeds
1 tsp Coriander Powder
1 tsp Cumin Powder
1/2 tsp Coriander Seeds
1/2 tsp Turmeric
1/2 tsp Cumin Seeds/Black Mustard Seeds

Picture of oven baked chicken curry

How to make Jeenas Oven Baked Chicken Biryani Recipe

Rinse lentils very well, cook the lentils in some slightly salted water until fully cooked or just almost soft.

Drain and keep until later on in the recipe.

Gently fry half of an onion with the tomato chunks.

Add kalonji and coriander seeds.

Add all of the powdered spices, stir well.

Blend/grind together garlic,ginger, chilli and coconut. You can lightly toast coconut first before grinding if desired.

Add to the pan and stir well.

Keep simmering for a minute or two stiring well.

Add a little water along with the peppers and mushrooms.

Do not add too much water as the vegetables will release water whilst cooking in the oven.

Add the cooked lentils with some salt and pepper, mix well.

Place the chicken thighs onto a deep oven tray, pour over the curry lentils sauce and lightly stir.

Cover with tin foil and place into a hot oven at 180C for 30 minutes or until chicken is cooked through.

Stir through some fresh coriander leaves.

Stir the freshly cooked warm rice into the chicken lentil curry.

Place back into the oven at 165C for 5 -10 minutes.

Place a good amount of oil into a pan and warm up, add onions and fry stiring frequntly until the onions turn golden brown.

Drain onions once cooked.

Take a little oil and cook 1/2 tsp or cumin or black mustard seeds and fry until they crackle, this does not take very long.

Place chicken curry rice into a serving dish and sprinkle the golden fried onions on top then the fried seeds.