OVERALL time: 40 mins

CHEAT'S CHICKEN BIRYANI

Introducing the tantalizing fusion of two beloved Indian dishes: Butter Chicken and Biryani! This recipe combines the rich, creamy flavors of butter chicken with the aromatic spices and fragrant rice of biryani, creating a dish that's sure to delight your taste buds. Get ready to embark on a culinary journey that marries tradition with innovation, resulting in a mouthwatering experience that's perfect for any special occasion or simply when you crave something extraordinary.

curry |
indian |

Choose measurements conversions

Number of servings

ingredients

For the main
  • 700 g chicken thighs, skinless & boneless
  • 125 ml plain yoghurt
  • 2 Tbsp lemon juice
  • 1.5 tsp Cape Herb and Spice Butter Chicken Curry Spice
  • 300 g basmati rice
  • 2 Tbsp olive oil
  • 4 sliced shallots
  • 2 Tbsp ginger, grated
  • 2 cloves garlic cloves, minced
  • 2 large tomatoes, diced
  • 500 ml chicken stock
Raita
  • 250 ml plain yoghurt
  • 1 grated garlic clove
  • 2 Tbsp coriander, chopped
  • 1 tsp Cape Herb and Spice Butter Chicken Curry Spice
For Serving
  • fresh coriander, chopped
  • lemon wedges

THIS IS WHAT YOU WILL NEED TO DO

PREP TIME: 15 mins | COOKING TIME: 25 mins

Combine chicken thighs, lemon juice, yoghurt and Cape Herb & Spice Butter Chicken Curry Spice in a bowl. Mix well and leave to marinate while you prep the rest of the ingredients. *Top tip: for maximum flavour, plan ahead and marinate the chicken the night before.

Rinse rice well and leave to soak for 10 minutes. 

Heat olive oil in a large saucepan with a lid. Add the shallots and cook until tender. Add the ginger, garlic and Cape Herb & Spice Butter Chicken Curry Spice. Cook for a minute until fragrant. Add in the marinated chicken and cook for a few minutes. Add the diced tomato. 

Drain the rice and scatter it evenly over the chicken and tomato mix. Gently pour over the hot stock. Bring to a simmer and seal with a lid. Cook gently for ± 15 minutes until the rice is tender and all the stock has been absorbed. While the biryani is cooking, make the raita. 

Combine all the ingredients in a small bowl. Taste to adjust seasoning. Remove the biryani from the heat. Fluff with a fork, mixing everything together evenly. 

Add Cape Herb & Spice Salt & Pepper to taste.
Serve the biryani with a dollop of raita, fresh coriander and a good squeeze of lemon juice.

Recipe concept, photography and video by Bianca Davies: @beeblegum on Instagram | http://thesecretlifeofbee.co.za/

Choose measurements conversions

ingredients

For the main
  • 700 g chicken thighs, skinless & boneless
  • 125 ml plain yoghurt
  • 2 Tbsp lemon juice
  • 1.5 tsp Cape Herb and Spice Butter Chicken Curry Spice
  • 300 g basmati rice
  • 2 Tbsp olive oil
  • 4 sliced shallots
  • 2 Tbsp ginger, grated
  • 2 cloves garlic cloves, minced
  • 2 large tomatoes, diced
  • 500 ml chicken stock
Raita
  • 250 ml plain yoghurt
  • 1 grated garlic clove
  • 2 Tbsp coriander, chopped
  • 1 tsp Cape Herb and Spice Butter Chicken Curry Spice
For Serving
  • fresh coriander, chopped
  • lemon wedges

Number of servings

THIS IS WHAT YOU WILL NEED TO DO

PREP TIME: 15 mins | COOKING TIME: 25 mins

Combine chicken thighs, lemon juice, yoghurt and Cape Herb & Spice Butter Chicken Curry Spice in a bowl. Mix well and leave to marinate while you prep the rest of the ingredients. *Top tip: for maximum flavour, plan ahead and marinate the chicken the night before.

Rinse rice well and leave to soak for 10 minutes. 

Heat olive oil in a large saucepan with a lid. Add the shallots and cook until tender. Add the ginger, garlic and Cape Herb & Spice Butter Chicken Curry Spice. Cook for a minute until fragrant. Add in the marinated chicken and cook for a few minutes. Add the diced tomato. 

Drain the rice and scatter it evenly over the chicken and tomato mix. Gently pour over the hot stock. Bring to a simmer and seal with a lid. Cook gently for ± 15 minutes until the rice is tender and all the stock has been absorbed. While the biryani is cooking, make the raita. 

Combine all the ingredients in a small bowl. Taste to adjust seasoning. Remove the biryani from the heat. Fluff with a fork, mixing everything together evenly. 

Add Cape Herb & Spice Salt & Pepper to taste.
Serve the biryani with a dollop of raita, fresh coriander and a good squeeze of lemon juice.

Recipe concept, photography and video by Bianca Davies: @beeblegum on Instagram | http://thesecretlifeofbee.co.za/