Quarantine Chicken Biryani

5 from 6 reviews


  • 11/2 cups basmati rice, cooked in the rice cooker
  • 4oog chicken breast, cut into bite size pieces
  • 2 tbsp butter
  • 3 cloves garlic, minced
  • 1 onion, chopped
  • 1/2 tsp turmeric
  • 1 pack AHG Spice Paste for Indian Chicken Biryani
  • 2 tbsp water
  • 1/4 cup raisins for garnish (optional)


  1. Cook your basmati rice in the rice cooker.
  2. Heat butter in a pan until melted. Sauté garlic and onion until wilted and fragrant.
  3. Add the chicken breast and cook until brown. Sprinkle with turmeric and mix well.
  4. Turn heat to low and add the spice paste. Simmer for 5 minutes, mixing from time to time to prevent it from being dry and sticking.
  5. Add the cooked basmati rice and stir.
  6. Transfer to a serving plate and garnish with raisins (and cashew) before serving.
  7. Enjoy!