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Quick & Easy Chicken Biryani

Our latest recipe combines the rich traditions of Chicken Biryani with the fiery flair of Aioli Green Chilli. This dish, passionately put together by Chef Ollie, is a beautiful marriage of local flavours, and promises to keep you coming back for more. Get your apron on, and let's get cooking!


- 8 pieces of Chicken (thighs and legs)
- 1 tsp cumin
- 1 tsp turmeric
- 1 tsp Garam Masala
- 1 tbsp Durban curry masala mix
- sunflower oil for browning
- 2 onions, chopped
- 10 fresh curry leaves
- 2 tsp of Aioli's Green or Red Chilli
- 300 g Basmati rice
- salt
- tin of lentils (pre-cooked)
- 750 ml chicken stock
- fresh coriander for garnish

1. Preheat the oven to 200°C.
2. In a mixing bowl, combine cumin, turmeric, Garam Masala, and Durban curry masala mix.
3. Rub the spice mixture onto the chicken pieces.
4. Heat sunflower oil in a large pan over medium-high heat. Brown the chicken pieces on all sides. Remove and set aside.
5. In the same pan, fry the chopped onions and curry leaves until the onions are golden brown.
6. Add Aioli's Green or Red Chilli to the pan and mix well.
7. Add Basmati rice to the pan. Stir to coat the rice with the spices and onions.
8. Drain and rinse the lentils, then add them to the pan. Mix and season all with salt.
9. Place the browned chicken pieces on top. Season again.
10. Pour the chicken stock over the ingredients in the pan.
11. Transfer the pan to the preheated oven.
12. Bake for 45 to 50 minutes, or until the chicken is cooked through and the rice is tender.
13. Remove from the oven and garnish with fresh coriander.
14. Serve the Biryani hot and enjoy!

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