Recipe of the day: Chicken-biryani

This is a delicious one-pot wonder dish


1 packet PnP 5-piece chicken braai pack

3 Tbsp (45ml) vegetable oil

1 clove garlic, crushed

2 onions, sliced

2 Tbsp (30ml) curry powder

2 Tbsp (10ml) cumin seeds

1½ cups (375ml) white or brown rice

3 cups (750ml) chicken stockSalt and milled pepper

2 Tbsp (30ml) fresh coriander, chopped, plus extra for serving

½ cup (125ml) frozen peas, defrosted

2 soft-boiled eggs


Sear chicken in a large frying pan with1 Tbsp (15ml) oil until golden brown.

Add garlic and ½ the onion slices and sauté until soft.

Add curry powder and cumin seeds and fry until fragrant.

Stir in rice and sauté for 5 minutes, ensuring rice is completely coated in spices and oil.

Add stock and cover.

Simmer until all the liquid is absorbed and rice is cooked, about 20 minutes.


Stir through coriander and peas.

Fry the rest of the onion in the remaining oil at medium to low heat until golden brown and crispy.

Drain on kitchen paper.

Serve biryani topped with crispy onion, eggs and extra coriander.

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