Tag Archives: breyani

The 1 Hour, 1 Pot Chicken Breyani Challenge

easy chicken breyani recipe
The finished product, drizzled with a bit of extra gravy

The 1 Hour, 1 Pot Chicken & Veg Breyani Recipe

Today, I set out with one goal in mind, which was to make a chicken breyani in 1 hour and to only use 1 pot while doing so.

The last chicken breyani which I made, took me almost 5 hours and my kitchen looked like an actual bomb site, probably worse.

So ja, I only used an All-in-One Chicken Masala and not any specific Breyani Spices, so some may say that it is not an actual Breyani – to be honest, I really do not know as I am still learning.

I will try and explain the method and timings as best as I can, any questions please feel free to ask in the comments below.

Oh, and I did not add lentils, because I did not have any.

Please note, when I mention Pot it is the pot of the Electric Pressure Cooker (EPC)

  • Author: Shane
  • Prep Time: 20
  • Cook Time: 40
  • Total Time: 1 hour
  • Yield: 5 1x
  • Category: Breyani
  • Method: Moderate
  • Cuisine: Indian


  • 5 Chicken Thighs (skinned & cut in half)
  • 6 Onions (thinly sliced)
  • 3 Jam Tomatoes (chopped)
  • 100g Durban Curry Lovers, All-in-One Chicken Masala
  • 3 Carrots (chopped into cubes)
  • Handful of Green Beans (tips chopped off)
  • 6 Potatoes (halved)
  • 3 Red Chillies
  • Egg Yellow (few drops)
  • Salt to Taste
  • 23 Cups Basmati Rice (or to preference)
  • 23 tablespoons of plain yoghurt, maas, buttermilk, curds or whatever you choose
  • 1 Tablespoon of Ginger & Garlic (or to your preference)
  • Fresh Mint & Coriander


  1. Boil Kettle, whilst mixing 3/4 of the masala, yoghurt, mint, coriander, ginger and garlic with the chicken 
  2. Put 2 Cups Basmati Rice into EPC, fill 3/4 with boiling water. Add salt (water must taste like seawater) Put on the lid and cook for 3 minutes on rice setting. 
  3. While the rice is cooking, chop the carrots and tip the beans.
  4. Pour Rice out into a colander & drain (should be 3/4 cooked)
  5. Pour boiling water and a few drops of egg yellow, food colouring, into the pot and add your potatoes to par cook with a closed lid (3 mins)
  6. Quick clean up and arrange all your ingredients in order, while the potatoes are par cooking.
  7. Drain potatoes into colander, and roast in oven for 10-15 mins
  8. Meanwhile rinse the pot and add your oil, heat on fry on the max temperature 
  9. Add your onions and fry until golden brown
  10. Remove 3/4 of the onions and set aside for later (pour any oil that drains back into the pot)
  11. Add Tomato and fry until soft
  12. Add the remaining masala (approx 25g) into the onion and tomato, stir well for 1-2 minutes
  13. Add a splash of water in to the mix, stir well, add carrots & add your marinated chicken & beans (this was a mistake, next time I add beans after step 11)
  14. Put the lid on the  EPC and cook for 10 mins on stew function.
  15. Whilst the chicken is cooking, mix the remaining onions, mint & dhania into your rice
  16. Release steam, open lid, give a good mix and then layer your potatoes and top with the rice mix
  17. Put the lid on and steam for 15 mins (on low to medium heat, I used fish function on the EPC)
  18. Allow steam to release naturally and it should be ready to serve
  19. Garnish with dhania & mint & whatever makes your heart happy (I forgot, I was too hungry)

I poured the pot out into a serving dish, but you can always serve directly out of the pot.


Whilst this was an experiment and I was chasing the clock, it came out very well. It was absolutely delicious.

Here are my thoughts on this.

  1. Add the beans after the chicken has cooked (perhaps blanche when you are par boiling the potatoes)
  2. I added about 1/3 of a cup of water before I closed the lid to cook the chicken, so there was a little too much gravy. The meats for breyani must be moist, but quite dry in terms of the amount of gravy. I scooped it out into a small bowl, it was really not much, but I used this to drizzle on the breyani after I served it and it was fabulous.
  3. I forgot to garnish with fresh dhania & mint, but there was plenty added during the cooking process. I probably should have spent more time on presentation, but I was just too hungry and too tired after a very busy day at work and on the road.
  4. This has to rate as one of the dishes that I have enjoyed eating most, for a very long time. I really enjoyed it and will most definitely be cooking it again soon. I reckon this time I can do it in under an hour.
  5. My Electric Pressure Cooker is a Midea InstaChef and I love it like a child. It is the best appliance which I have ever bought.

Keywords: breyani, biriyani, biryani, chicken, all in one masala

Recipe for Biryani that can be used for Lamb or Chicken

lamb breyani recipe

Recipe for Biryani that can be used for Lamb or Chicken

Biryani is the food of royalty, visiting in laws and special occasions.

Cook this iconic dish by following Vanessa’s step by step recipe

  • Author: Vanessa L
  • Prep Time: 60
  • Cook Time: 120
  • Total Time: 3 hours
  • Yield: 8 1x
  • Category: Durban Curry
  • Method: Moderate
  • Cuisine: Indian


  • 3 cups rice
  • 2 pinches egg yellow
  • Salt to taste
  • 2 cups brown lentils
  • Tumeric as needed
  • Dry Spices
  • 3 green cardamom /remove seeds from the pod after dry roasting
  • 2 tsp cumin/jeera
  • 1 tbs coriander seeds
  • Half tsp fennel
  • 1 black cardamom pod
  • 1 star aniseed
  • 3 cloves plus more for rice
  • 2 bay leaves
  • 2 pieces of cinnamon sticks
  • Few pepper corns OR If you have biryani spice ground use that.


Method to Marinate Meat

  1. Dry roast the whole spices. Grind to powder and keep aside.
  2. In a small pot,Deep fry potatoes with 1 tsp egg yellow colouring until golden brown. Keep aside.
  3. In pot, add meat, yoghurt, ground spices, Kashmiri chilli powder, turmeric, tomatoes, ginger garlic paste, curry leaves, chillies and salt to taste. Cover and let it marinate in fridge for 2 hours or i prefer overnight for proper infusion of spices.

How to cook Onions, Potatoes, Lentils & Meat

  1. In a small pot,Deep fry potatoes with 1 tsp egg yellow colouring until golden brown. Keep aside.
  2. Use the same oil to fry the onion until golden brown and set aside.
  3. Par boil the rice on high for 15 minutes with 2 cinnamon sticks, 4 cloves and salt to taste. Strain and set aside.
  4. Par boil 2 cups of brown lentils; with salt and a pinch of tumeric; strain and set aside.
  5. In a large flat pot, add the same oil used to fry the onion and potato, add the marinated meat let it cook until all the water is released, for about 30 minutes, stirring a few times.

How to layer the Biriyani

  1. layer the rice with the lentils, place the potatoes around and cover with the rice.
  2. Add a few sprigs of chopped mint around; then a few curry leaves and spread the fried onion around.
  3. Slice a few pats of butter and place around the edges and a dollop in the center.
  4. I use a half cup of milk and pour it around the pot and some in the middle.

How to cook the Biryani

  1. Cook in a preheated oven set at 180C or 350F.
  2. Cook for about 2 hours check to make sure meat and potatoes are done and all liquid is dry then its done


For more recipes by Vanessa L

For more Biryani Recipes

For more Mutton / Lamb Curry Recipes

You are invited to join our Facebook group, “We are Durban Curry Lovers“, where a group of wonderful people share their tips, tricks & family secrets on our quests in becoming a Master Curry Chefs.

Keywords: breyani, biriyani, biryani, lamb

Chicken Breyani Recipe

All the components, ready to start layering.

Chicken Breyani is a delicious Indian rice dish which made with of spices, moist marinated chicken and vegetables. Breyani is a much loved dish and the hard work which it takes to cook a traditional Breyani is much appreciated by all who are lucky enough to eat your master creation.

Whilst it may seem like a really difficult dish to prepare, if you follow the steps and work methodically, then it really is not that hard. The photos here are from the first one which I ever made. I learnt quite a lot and really look forward to cooking the next one. Enjoy.

I would really appreciate any advice, tips or tricks in the comments below. Much appreciated.


  • 3 cups rice
  • ¼ cup brown lentils
  • 1 full chicken, cut into pieces and rinsed
  • 2 teaspoons ginger and garlic paste
  • 2 bay leaves
  • 1 green chilli, cut lengthwise
  • 1 black elachi
  • 1 dried red chilli
  • 1 aniseed
  • 1 sprig curry leaf
  • 2 cinnamon sticks
  • A pinch of fennel (soomph) seeds
  • A pinch of cumin (jeera) seeds
  • 6-7  mint leaves
  • 3 tablespoons oil
  • 1 teaspoon ghee (clarified butter)
  • 2 onions (1 sliced and the other grated)
  • ½ tomato, grated
  • 2 sprigs spring onions
  • 2 ½ tablespoons hot curry powder
  • 1 heaped teaspoon of mixed cumin (jeera) and coriander (dhania) powders
  • 2 teaspoons of chilli powder
  • 3mls of turmeric powder
  • Salt to taste
  • 2 potatoes
  • A few drops of yellow food colour
  • Sour milk
  • 50g margarine


  • Fry 1 sliced onion in a pan of margarine.
  • Marinate the chicken by combining together ½ a sprig each of curry leave, spring onion, sour milk, thyme, red chilli, 3 leaves of mint, curry powder, chilli powder, turmeric powder, coriander and cumin powder, ginger and garlic paste and a teaspoon of fried onions.
  • Refrigerate the marinated chicken until required.
  • Cook the rice in salted water until done.
  • Drain out the rice by removing the excess water.
  • Place ¾ of the rice in a bowl and add a few drops of yellow food colour to turn the rice a pale yellow.
  • Boil the lentils in water with added salt to taste.
  • In a large bowl add in peeled potatoes that have already been cut into quarters.
  • Stir in a few drops of yellow food colouring and salt to taste.
  • Mix well to ensure an even distribution of colour.
  • In a pan deep fry the potatoes on a reduced heat until it has a crisp outer layer.
  • Heat the oil in a pot.
  • Add ½ of the amount of grated onion, ghee, cumin and coriander seeds, ½ a sprig each of thyme, spring onion and curry leaf.
  • Also stir in the remainder of the mint leaves, cinnamon stick, elachi and bay leaf.
  • Allow the ingredients to simmer in the oil.
  • When the onion’s appears transparent, and turns a pale golden colour, add in the marinated chicken.
  • Add salt to taste and mix well.
  •  The chicken should simmer for 5-8 minutes on a reduced heat until it is fried through.
  •  Add in the remainder of the grated onion, curry leaves and tomato.
  •  Allow the curry to cook out well.
  •  A little water can be added if the curry holds at the base of the pot.
  •  Once the chicken has cooked through completely, remove the curry from the stove top and garnish with coriander.

Setting of the breyani (Layering)

  • In a large pot place enough yellow coloured rice to cover the base of the pot.
  • Add in the entire amount of curry.
  • Layer a generous quantity of chopped coriander and fried onions.
  • Reserve a tablespoon of fried onions to garnish the last layer.
  • Add in ½ the amount of lentils.
  • Add a layer of white rice alternating with yellow rice and lentils.
  • Reserve a tablespoon of rice and colour it a dark yellowish red colour (using yellow food colour).
  • On the last layer, add the fried onions, chopped coriander and the yellowish red rice.
  • Seal the pot with foil and cover with the lid.
  • Place this pot into a larger pot of water.
  • Cover and steam on moderate heat for 30-45 minutes.

Serve hot with an accompaniment of ‘raita’ (a cucumber and yoghurt based salad). Serves four-five adults.

Tinfish Breyani by Miquel

Absolutely delicious Tinfish Breyani

This delicious Tinfish Breyani was cooked by Miquel.
His Mom was very proud to share this easy to follow, step-by-step recipe.

2 cup rice
1/2 cup lentil
1 Can Tinned Fish ( clean well and rinse, sieve juice of tin fish and add to grated tomatoes)
Put fish in separate bowl, and let it marinated with the sour milk & chopped mint
1/2 tsp mustard seed
1/2tsp jeera
1 bay leaf
1 cinnamon sticks
1 aniseed
Salt to taste
1/2 tsp honey
1 tsp food coloring
1 tsp chilli powder( and a tsp of other spices you have to go with a fish dish)
Few Curry leaves
4 medium tomatoes( grated and add tinfish juice with it)
Half medium onion(chopped fine for braising chutney)
2 green chillies (sliced in middle)
Hand full of mint
4 boiled eggs
4 medium potatoes ( boil or cook in microwave,add salt n food coloring,put in plastic packet n cook oh high for 3 min,but check in between
1 medium onion,sliced to fry in butter n stir into rice n lentils
Dhania to garnish when finished

Use a flat based vessel
Add oil, when heated add your dry spices mentioned above
Then add chopped onions and Curry leaves & fry until golden
Add your tomatoes and chilli powder, chillies, salt & honey
Mix & add a little water.
Cover and let it cook into a smooth chutney
Now add your tin fish that has been marinating in sour milk
Place fish on chutney and pour the marinade over
With a spoon put the chutney over your fish.
Reduce heat & let it simmer for about 10 mins, checking in between that it doesn’t dry off.
Switch off when you see treacle’s of oil n the water has reduced.
Last fry onion in butter till caramelised & golden brown. Mix this into your cooked rice & lentils


Tinfish chutney (the gravy)
Place remaining tinfish chutney over the top layer & place you tinfish over.
If you are adding boiled egg or potatoes , put in between the fish
Garnish with dhania
Cover the pot and put in oven for 15 minutes.
Then serve & enjoy.

If you enjoyed this recipe and would like more seafood curry recipes, you will find them here.

Here is a recipe for a traditional Durban Tin Fish Curry.