A fragrant rice dish with chicken and berries.

In a large bowl, combine the chicken pieces with yogurt, garlic, ginger, turmeric, cumin, coriander, garam masala, and salt. Mix well and marinate for at least 1 hour, preferably overnight.

Prepare the Chicken Marinade

Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for about 30 minutes. Drain and set aside.

Cook the Rice

In a large pot, heat the cooking oil over medium heat. Add the sliced onions and sauté until golden brown. Add the marinated chicken and cook until the chicken is browned and cooked through.

Cook the Chicken

Once the chicken is cooked, gently fold in the mixed berries and cook for another 2-3 minutes until the berries are just softened.

Add Berries

In the pot with the chicken and berries, layer the soaked basmati rice on top. Add approximately 4 cups of water (or enough to cover the rice). Bring to a boil, then reduce the heat to low and cover the pot. Cook for 20-25 minutes, or until the rice is tender and has absorbed the liquid.

Layer the Biryani

Once cooked, remove from heat and let it sit for 10 minutes. Fluff the biryani with a fork, drizzle with lemon juice, and garnish with fresh cilantro before serving.

Finish and Serve

Basmati rice

Chicken, cut into pieces

chicken berry britannia biryani

Recipe information

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