Chicken and Lemon Biryani

by Northern Life

Affordable and versatile rice is a sturdy cupboard staple, ideal for everyday dinners or dinner parties; it can be flavoured and prepared to suit the pickest of palates.

Serves: 4 Prep: 30mins Cook: 45mins


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

Small bunch of fresh coriander
Handful of toasted almonds

Cook’s tip – Any chopped nuts would be a fantastic garnish. For a creamier addition try cashew or walnuts.


  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. Now 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, drained rice, and 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.


NorthernLife Sep/Oct 23