Chicken Breyani with Raita is a spicy, comforting meal to serve on a cool evening – filled with the best spices and all pantry ingredients
Homemade Chicken Breyani with Raita is one of those dishes that truly shines when made at home. It’s warming, fragrant and packed with spices you likely have in your pantry. While restaurant versions are sometimes available, the homemade result is almost always better.
There are many regional variations of Breyani, but the foundation is similar: well-seasoned chicken, fragrant rice, lentils, crispy fried potatoes and onions, and a cooling raita on the side. This recipe uses a layered approach that looks impressive when served and makes plating simple: rice and lentils sit above the chicken so portions come together neatly.
I like to fry the onions until they are very crisp — it adds a deep caramelized sweetness and a pleasant crunch to the finished dish. The raita is essential: simple, quick and it balances the heat and richness of the Breyani. Grate the cucumber with the skin on and press out excess moisture so the raita stays thick and creamy.
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This Breyani is easy to follow but not a fast midweek recipe; I usually make it on weekends or for special occasions. The result is worth the time: aromatic layers of spiced chicken, rice and lentils, topped with crunchy potatoes and onions, and served with cooling raita and fresh coriander.
More chicken recipes you might like:
- Salad Dressing Sticky Chicken
- Chicken Tikka Kebabs with Mango Salad
- Malaysian Chicken and Sticky Rice
Chicken Breyani with Raita
Chicken Breyani with Raita
Linda Nortje
Ingredients
BREYANI:
- 10–12 chicken pieces (drumsticks, thighs, wings)
- 2 TB fresh mint leaves, chopped
- 1 TB fresh garlic, crushed
- 2 t ginger, grated
- 1 cup plain yogurt
- 2 TB curry powder (medium or hot)
- 2 t ground turmeric (divided)
- 1/8 t ground cumin
- 2 cups white rice
- 1 cup brown lentils
- 1 cup vegetable oil
- 4 potatoes, peeled and quartered
- Salt to taste
- 2 onions, sliced
- 3/4 cup unsalted butter
- 2 dried bay leaves
- 2 cinnamon sticks
- 2 cardamom pods (optional)
- 1 KNORR chicken stock pot (or 1 stock cube dissolved in hot water)
- 2 TB fresh coriander (cilantro), chopped
- Extra fresh coriander to serve
RAITA:
- 1 cup plain yogurt
- 1/3 English cucumber, grated and squeezed dry
- 3 TB fresh mint leaves, chopped
- Salt to taste
Instructions
BREYANI:
- Combine the mint, garlic, ginger, yogurt, curry powder, 1 t turmeric and the cumin. Place the chicken in a bowl, pour over the yogurt mixture and refrigerate. Turn or stir the chicken every 15–20 minutes while marinating.
- Cook the rice according to packet instructions, adding the remaining turmeric, salt and the required water.
- Cook the lentils according to packet instructions until tender.
- Heat oil in a medium pan. Season the potato quarters with salt and fry until golden and crispy on the outside (centres may remain slightly firm). Drain on paper towels and set aside.
- Using the same oil, deep-fry the onions until crisp. Drain on paper towels and set aside.
- Preheat the oven to 180°C (350°F). Grease a large oven dish with a lid.
- Melt the butter in a large pan or wok. Add bay leaves, cinnamon sticks and cardamom pods (if using) and stir-fry for 2 minutes until fragrant. Add the marinated chicken with its liquid, cover and cook over medium heat for 25 minutes, stirring frequently. Stir in the chopped fresh coriander, then transfer the chicken to the prepared oven dish, removing whole spices.
- Spoon half the potatoes over the chicken, then a third of the onions, half the lentils and half the rice.
- Repeat the layers and finish with the remaining onions on top. Optionally tuck a couple of cinnamon sticks and bay leaves into the top layer. Cover with the lid and bake for 1 hour without stirring.
RAITA:
- Meanwhile prepare the raita: combine the yogurt, grated cucumber, chopped mint and salt. Transfer to a serving bowl and keep chilled until serving.
Notes
Serve the Chicken Breyani topped with fresh coriander (cilantro) and the chilled raita on the side. The raita also pairs well with other spicy curry dishes.
Serve the Chicken Breyani topped with fresh coriander (cilantro) and the raita on the side.