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Royal Garden Chicken Biryani

A rich and fragrant chicken biryani created by Steve Munkley, Executive Head Chef of The Royal Garden Hotel.

  • Medium
  • Serves 6





  • 3/4 cup Greek yoghurt
  • 1/3 cup tomato puree
  • 1/3 cup red chilli paste, kasmiri
  • ¼ cup tumeric powder
  • ¼ cup curry powder
  • ¼ cup coriander powder
  • Pinch of salt


  • 3 ½ cups Tilda Original Pure Basmati Rice
  • 3 pounds chicken, cut into pieces with bone
  • 1 cup onions, sliced
  • 1 bay leaf
  • 1 cinnamon stick
  • 4 cardamom seeds
  • Pinch of saffron
  • ¼ cup ghee


  • cilantro leaves
  • Mint leaves
  • Onions, sliced and fried


  1. Mix all the ingredients for the marinade together well.

  2. Then add the chicken to the marinade and massage into the flesh. Leave the chicken to marinade overnight.

  3. Heat the ghee in a heavy bottomed pan, fry the cardamom seeds, bay leaf, cinnamon and onions until golden brown.

  4. Add the chicken pieces to the pan and cook until the meat is sealed all over, making sure not to burn the base of the pan.

  5. Bring a large pot of water to the boil with a little salt.

  6. Add the Tilda Basmati rice to the pan and cook until for 15-20 minutes. Drain in a large colander.

  7. Take another heavy bottomed pan and layer up the rice and the chicken alternately until all ingredients are used.

  8. Dissolve the saffron in a little water and pour over the top of the rice. Sprinkle on the fresh mint and coriander, then wrap tightly with tin foil.

  9. Place on a low flame for 20 minutes to finish cooking, and then turn off the heat.

  10. Leave to stand for a further 10 minutes before removing the foil. Serve the finished dish with the fried onions.