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Prep Time:

20 Minutes

Cook Time:

30 Minutes


6 Servings

About the Recipe



750g chicken thigh fillets, cubed

1 tbsp vegetable oil

1 tbsp butter

2 brown onion, sliced

½ cup Spencers Biryani Paste

1 cup Spencers Basmati Rice

1 ½ cups chicken stock

2 cups (500ml) water

1 cup Greek yoghurt, to serve

Spencers Pappadums, to serve


  1. Heat oil in a large frying pan and cook chicken for 3-4 minutes until golden brown. Set aside in a bowl, and then melt butter in same pan. Fry onions for 2-3 minutes then add Biryani paste and rice. Stir to combine.

  2. Return chicken to the pan and add chicken stock and water. Bring to the boil then simmer for 12-15 minutes until rice has absorbed all the water and onions are tender.

  3. Serve chicken Biryani on basmati rice with a spoonful of Greek yoghurt.

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