Chicken, Raisin and Spinach Biryani

Chicken, Raisin and Spinach Biryani
Prep time
Cook time
Total time
Serves: 6
  • 1½ lb (700 g) skinless, boneless chicken thighs, cut into 1 inch (2.5 cm) cubes
  • 2 tsp crushed dried chilies
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • ½ cup plain yogurt
  • 1 tsp salt
  • 2 cups basmati rice
  • 2 tbsp canola oil
  • 2 cups chopped onion
  • 4 garlic cloves, minced
  • 1 cinnamon stick
  • 4 cardamom pods, bruised
  • 3 cups chicken broth
  • ½ cup dark raisins
  • 1 cup frozen peas
  • 2 cups baby spinach leaves
  • 1 cup slivered almonds, toasted
  1. Combine the chicken, chilies, coriander, cumin, yogurt and salt and stir until well combined.
  2. Set aside for 30 minutes.
  3. Place the rice in a large bowl and cover with water.
  4. Let stand for 30 minutes then drain.
  5. Meanwhile, heat the oil in a large pot or Dutch oven over medium high heat.
  6. Add the onion and garlic and cook, stirring occasionally for about 5 minutes or until softened.
  7. Add the chicken mixture, cinnamon stick and cardamom pods and stir to combine.
  8. Reduce the heat to medium low and cook, covered, stirring occasionally for 25 minutes.
  9. Reduce the heat to low.
  10. Stir in the rice, broth and raisins.
  11. Cover and cook for 20 to 25 minutes or until the rice is tender and the broth is absorbed.
  12. Add the peas and spinach and stir until combined.
  13. Remove from the heat.
  14. Cover and let stand for about 5 minutes or until the peas are hot and the spinach is wilted.
  15. Remove the cinnamon stick and cardamom pods.
  16. Stir in the almonds.
Make Ahead: The biryani is best made just before serving but is still good for leftovers the next day.

Serving Suggestion: Serve the biryani with mango chutney, plain yogurt and crisp pappadums or warm naan bread.