Cape Malay chicken biryani casserole

Cape Malay chicken biryani casserole

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  • 4 to 6
  • Easy
  • Dairy free Health conscious
  • 25 minutes
  • 1 3⁄4 hours
  • Doran Chenin Blanc 2016


  • For the sauce:
  • 2 T Woolworths ghee oil
  • 1 large onion, finely chopped
  • 2 t coriander seeds
  • 1 t smoked chilli flakes
  • 1 t cayenne pepper
  • 1 t ground fennel
  • 1 t ground cumin
  • 1⁄2 t ground turmeric
  • 1⁄2 t freshly ground black pepper
  • 8 cardamom pods, seeded
  • 1⁄2 t ground cinnamon
  • 1 t garam masala
  • 1 x 400 g can whole peeled tomatoes, roughly broken up
  • 4 fresh garlic cloves, crushed
  • 2 t brown sugar
  • 1 T freshly squeezed lemon juice
  • Salt, to taste
  • 2 cups chicken stock
  • For the biryani:
  • 400 - 500 g free-range bone-in chicken thighs and legs
  • 150 g potatoes, cut into 1 cm dice
  • 50 g brown lentils
  • 150 g basmati rice
  • 1 T fresh coriander, finely chopped

Cooking Instructions

Place the ghee in a saucepan over a medium-high heat. Add the onion and sauté until tender and lightly browned.

Meanwhile, place the spices in a coffee grinder or blender and blend at high speed until fine. Add the spices to the onion and cook for 3–5 minutes, or until a deep brown colour but not burnt. Stir in the tomatoes and cook for 15–20 minutes.

Add the garlic, brown sugar, lemon juice and salt and cook for a further 5 minutes.

Remove from the heat and stir in the chicken stock.

To make the biryani, preheat the oven to 170°C. Place all the ingredients except the coriander into a casserole and pour in the sauce. Stir to combine. Bake for 1 hour, stirring halfway. Garnish with coriander and serve.

Cook's note: If you’re craving biryani, but don’t have the time to make it the traditional way, this dish is a great compromise. The hardest work is cooking the sauce, which only takes half an hour. The oven does the rest!

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