Serves 4


1 tablespoon natural yoghurt

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 cardamom 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

Chicken Biryani Recipe

Recipe by Mandy Miller Simmonds

Lovely Indian recipe perfect for a Friday night in! We have used chicken drumsticks as they are cheaper to buy and add so much flavour to the end dish. To keep the recipe mild you can add a chilli or chilli powder for more of a kick.


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 a green vegetable.