Wondering how to make biryani? Sometimes also known as breyani, this classic Cape Malay dish is loved across Cape Town and beyond. Although there are many types of biryani enjoyed in India and other parts of the globe, the Cape is best known for its traditional chicken biryani. This dish is full of spicy goodness, along with tender chicken and long-grain rice. It is usually served with a boiled egg on top. If you’ve always wanted to learn how to make biryani, this recipe will help you whip up a fragrant Cape Malay curry in no time at all. 

How to Make Biryani at Home

Now that you’re ready to learn how to make biryani, let’s get started.



This chicken biryani will take about 25 minutes to cook. To begin, boil the rice and add turmeric powder. While the rice is cooking, heat 15ml of the oil in a pan on medium heat. Add the chicken and brown for abought eight minutes. Remove the chicken from the pan and set aside. 

In the same pan, add the remaining oil and then add the chopped onion. Fry gently until the onion turns golden brown. Once the onion is sauteed, add the ginger-garlic paste along with the bay leaves. 

 Take the chicken and place it back into the pan. Add the chopped tinned tomatoes followed by the biryani spice and chilli. From there, cover the pan and cook for another 10 minutes or so until the chicken is cooked. 

Your rice should be cooked by this point. Once both chicken and rice are ready, mix the rice into the chicken and continue to cook in the pan until the chicken is warmed. 

To finish, add halved boiled eggs to the top of the pan and serve in bowls or in rotis with dhai (yoghurt sauce), tomato and onion salad or achar. 

For variations of this dish, you can also add lentils to the rice. You could also add a layer of potato to the dish and then cook the curried meat and sauce, rice mixture and potatoes in the oven. 

Spice World offers a wide range of spices that will help you make your favourite dishes more flavoursome. Browse our full collection and learn how to make biryani that is packed full of spicy goodness.


Leave a comment

All blog comments are checked prior to publishing