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Number: 4 persons

Complexity: easy

Working time: 30 min

Total preparation: 90 minutes (excl. marinating the meat 1 hour in advance


    • 8 piece chicken (thigh meat, drumsticks
      just whatever chicken you have)

    • 4 tbsp yoghurt

    • 5 cm ginger

    • 4 cloves of garlic

    • 2 cloves

    • 1 piece cinnamon stick (2 to 3 cm)

    • 4 pods of cardamom (the seeds)

    • 1 tsp chili flakes

    • 1 bunch of coriander

    • 1 tbsp lemon juice

    • 200 grams basmati rice

    • 3 onions

    • 100 ml milk

    • half teaspoon saffron threads

    • some oil


    • Fresh coriander

    • Nuts

    • Raisins

    Other supplies

    Oven dish

      Mis en place

      Al je kipfilet of kipdij vlees hebt snijd het dan in stukken naar keuze.

      Kneus de kardemom peulen.


      Peel and grate the ginger.

      Squeeze the garlic cloves with the grated ginger using a press.

      Mix the cinnamon stick, cloves, crushed cardamom pod, chili flakes, lemon juice, yogurt, a handful of coriander and some salt into the ginger/garlic mixture.

      Now marinate the chicken meat in the yogurt mixture.

      Let this marinate for at least an hour. Stir occasionally.

      You can continue while the chicken is in the marinade.

      Cut the onions into half rings and fry them in some oil over low heat until golden brown.

      Cook the rice for 3/4 of the way through. On the package: cook for 8 minutes = for this recipe 6 minutes.

      the rice continues to cook in the oven and otherwise it would become a kind of porridge.

      Heat the milk and add the saffron threads and wait until the milk is yellow.

      Preheat the oven to 180 degrees.

      If the chicken meat has been in the marinade for at least an hour:

      Bake the chicken for about 10 minutes until nicely browned. Do not throw away any marinade that remains

      Place the chicken in the baking dish.

      Add the marinade.

      Divide half of the fried onions through it.

      Divide the rice over it and press firmly.

      Pour the milk with saffron over the rice.

      Cover the baking dish well (aluminium foil or lid)

      Place the baking dish in the preheated oven.

      Bake the biryani for 50 minutes.

      Serve with the remainder of the fried onions, and possibly with some nuts, raisins and/or fresh coriander.


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