Chicken Biriyani

A recipe for a fragrant Chicken Biriyani

Lemon and Chicken Biriyani, packed with flavour. It could always be made without the chicken – use chickpeas as a healthier alternative!

chicken biriyani

Lemon and Chicken Biriyani

Prep Time 15 minutes
Cook Time 25 minutes
Servings 4
Calories 734 kcal
Author Opies


  • 1 large onion, peeled, finely sliced
  • 2 garlic cloves, peeled, sliced
  • 6 skinned and boned chicken thighs, cut into 3
  • 5 Opies Lemon Slices
  • 2 pieces of Opies Stem Ginger, finely chopped
  • 2 tbsp medium curry powder
  • 1 small cinnamon stick
  • 1 tsp ground cumin
  • 1 tsp turmeric
  • 2 bay leaves
  • 2 tbsp olive oil
  • 250 g basmati rice
  • 3 tomatoes, roughly chopped
  • 700 ml gluten-free hot chicken stock

To garnish

  • a small bunch of fresh coriander
  • a handful of toasted almonds


  1. Firstly, soak the rice in cold water for about 30 minutes, then rinse and drain.

  2. Meanwhile, gently fry the onion and garlic in the olive oil until soft.

  3. Add the chicken, curry powder, cumin, turmeric, cinnamon and bay leaf and continue frying for a couple more minutes.

  4. Add the sliced lemon, ginger and drained rice, then continue frying for a couple more minutes over a low heat.

  5. Finally, add the chopped tomatoes and hot chicken stock. Bring to a rolling boil, pop a lid on and cook for another 5 minutes. Turn the heat off, do not remove the lid. Cover with a tea towel and leave to stand for 15-20 minutes before serving.

  6. Chop a little fresh coriander and lightly toast a few almonds.

Nutrition Facts
Lemon and Chicken Biriyani
Amount Per Serving
Calories 734 Calories from Fat 230
% Daily Value*
Fat 25.5g39%
Saturated Fat 5.5g34%
Sugar 2.8g3%
Protein 64g128%
* Percent Daily Values are based on a 2000 calorie diet.


Find more chicken recipes here or take a look at our curry archives.

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