What you'll need:

  • 300g basmati rice
  • 1 large onion, finely sliced
  • 25g butter
  • Small cinnamon stick
  • 3 cardamom pods
  • 1 tsp turmeric
  • 1 bay leaf
  • 4 chicken breasts, cut into bite-size chunks
  • 4 tbsp medium curry paste
  • 850ml chicken stock
  • 85g raisins
  • Chopped coriander to serve
Serves: 4
Time: 30 minutes



Prepare your rice by washing it well in cold water until the water runs clear. In a large saucepan, heat the butter and then add the whole spices, the bay leaf, and onion. Cook gently for ten minutes, softening the onion and infusing the spices. Sprinkle in the turmeric, add the chicken chunks and curry paste, and cook until the meat is cooked through and the mixture is highly aromatic.


Stir the rice into the pan along with the stock and the raisins. Place the lid on the pan, bring it up to a rolling boil, and then reduce the heat to a minimum, and leave to cook for 7 minutes. Once that time is up, turn off the heat, and leave the biryani with the lid on for a further 10 minutes. Stir it up well, add some seasoning and half your coriander, then serve in bowls with the rest of the coriander sprinkled on top.

Wine Match

This chicken dish deserves to be paired with a dry, perfumed and fruity rosé such as the De Grendel Rosé 2017. This wine is a winner with curry dishes!

There you have it -- a special recipe for South African Chicken Biryani!

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