• Explore the flavours of Cape Town with our simple yet flavourful Chicken Breyani recipe. This dish, rich in history and taste, embodies Cape cuisine’s essence.

    It’s more than just a meal; it’s a celebration of cultural diversity and aromatic spices. Every bite of this colorful dish invites you to discover the stories and traditions behind it.

    Let’s uncover the secrets to making this beloved recipe, where each ingredient tells a story of heritage, creativity, and shared joy.

    Chicken Breyani Recipe

    Dinner Cape cuisine
    By PananaTV Serves: 4
    Prep Time: 30 minutes Cooking Time: 1 hour Total Time: 1 hour 30 minutes


    • Ingredients:
    • Chicken pieces (4 drumsticks & 4 thighs)
    • Basmati rice (1 cup serves 4 people) This depends on how many people you are cooking for.
    • X2 Red onions sliced,
    • 2 Tbsp crushed ginger & garlic paste.
    • X2 Green chilies cut in half,
    • X4 Tomatoes chopped or sliced.
    • Coriander herbs (handful),
    • Mint (handful)
    • Plain yogurt (1 cup),
    • X4 Tbsp Biryani Masala spice
    • Ingredients to cook the rice:
    • 1/2 Teaspoon Caraway seeds,
    • X2 Tbsp salt
    • X4 cardamom,
    • X4 cloves,
    • X1 cinnamon stick
    • X2 cups of boiled water,
    • Mint to garnish.



    Cooking Instructions:


    Heat oil in a pan.


    Add 2 sliced red onions, sauté on high heat for 10 minutes until the onions are light brown.


    Add 2 Tbsp crushed garlic & ginger paste, reduce the heat and fry on low heat for 2 minutes.


    Add chicken pieces, mix well and fry on high heat to brown the chicken.


    Once your chicken is brown, add 4 Tbsp of Biryani Masala spice, mix well, and reduce your stove to medium, in order not to burn your spices.


    Add a splash of water, so that nothing sticks at the bottom.


    Add 4 chopped tomatoes, mix well for about 5 minutes on medium heat.


    Add 1 cup of plain yogurt.


    Add chopped coriander and mint.


    Cook on low heat until the oil separates. 2 - 3 minutes


    When the oil separates, add 2 slit chilies. Note: (add more chili if you love it)


    Cover and cook for 20 minutes on low heat.


    After 10 minutes, check on your chicken. Stir well and continue cooking for the last 10 minutes to remove excess liquid, do this by leaving the pot open to get a slight thicker sauce.


    To cook the Rice:


    Wash your rice until the water is clear. Then after, soak your rice in water for 30 minutes.


    In a pot, add about 4 cups of water (2litre) and boil on high heat.


    When the water starts to boil, add ½ teaspoon of caraway seeds, 4 Green Cardamom, 1 cinnamon stick, 4 cloves, 1 Tbsp salt. Stir well until the salt dissolves. The water must be salty.


    Add the rice that you have soaked and strained.


    Cook for 9 minutes (It should be 90% cooked)

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