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Chicken Biryani


In this style the meat is marinated overnight and then layered with half cooked rice, coriander leaves, mint leaves, fried onions and saffron milk. Traditionally the pot is then sealed with dough and cooked on slow fire for few hours, at home I use a Le Creuset Pot for the same effect.  In this technique the flavours of the meat get infused with the rice and the whole dish gets infused with flavours of coriander, mint and saffron. The flavours are so intense that the moment the lid is removed, the whole house gets filled with a delicious biryani aroma. 

Cooked with ❤ by Umesh

  • Preparation:
    Step 1 - Defrost in the fridge overnight or in microwave
    Step 2 - Microwave until heated through  (approx 3mins)

    🌶 This meal is mildly spicy
    🥗 Best served with raita and indian pickles


    Chicken Thigh fillets, Yoghurt, Cumin Powder, Coriander Powder, Cinnamon stick, Mace, Cardamom, Bay Leaf, Cloves, Black peppercorn, Onion, Coriander Leaves, Mint leaves, Saffron strands, Vegetable Oil, Ghee

    Contains:Milk and Milk Products