Chicken Biryani

Preparation info
  • Serves


    • Difficulty


Appears in
The Cook's Book of Everything

By Lulu Grimes

Published 2009

  • About

Biryani is the Southeast Asian version of a pilau. This aromatic dish is often cooked with chicken or lamb.


  • 3 onions, sliced
  • 125 ml (4 fl oz/ cup)


  1. Put the onion in a sieve, sprinkle with ½ teaspoon salt and leave for 10 minutes to drain. Rinse and pat dry.
  2. Heat the oil and ghee in a flameproof casserole dish. Add the cinnamon, cardamom and cloves and heat until they begin to crackle. Reduce the