Kuwaiti Chicken Biriyani


  • 2½ cups basmati rice, washed until water ran clear then drained
  • 3½ cups water
  • 3 Tbsps. ghee
  • 1 medium onion, sliced
  • 2 cloves garlic, crushed
  • 1 tsp grated ginger
  • 500 g boneless chicken breast, cubed
  • 2 cubes Chicken Stock Bouillon Cubes
  • 2 medium tomatoes, peeled and pureed
  • 1 tsp lemon juice
  • 2 Tbsps. tomato paste
  • ½ cup yoghurt
  • ½ tsp ground turmeric
  • 1½ Tbsps. garam massala
  • 2 Tbsps. coriander leaves, chopped
  • 2 Tbsps. fresh mint, chopped
  • Pinch of saffron filaments


Step 1

Soak the saffron in ¼ cup water.

Step 2

Place the water for the rice in a medium saucepan and bring to a boil.

Step 3

Add the rice and stir, bringing it to a boil, then cover and simmer for 15 minutes or until rice is fully cooked.

Step 4

Remove rice from saucepan and spread evenly over a large platter and set aside to cool slightly.

Step 5

While the rice is cooking, heat the ghee in a large sauce pan.

Step 6

Stir in the onion and cook for 3-4 minutes, stirring, until onion is golden brown.

Step 7

Stir in the garlic and the grated ginger and stir for 30 seconds.

Step 8

Stir in the chicken and stir until chicken is no longer pink.

Step 9

Add the tomato puree, yogurt, tomato paste, lemon juice, bouillon cubes and spices.

Step 10

Mix all the ingredients together and bring to a boil.

Step 11

Let it simmer for 10 minutes then set aside.

Step 12

In a medium pot, add a layer of ½ the prepared rice, then layer the chicken mixture, with the chopped coriander and mint sprinkled over it, and topped with a layer of the remaining rice.

Step 13

Pour the saffron water evenly on top of the rice, then cover the pot and cook over low heat for 25-30 minutes.

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