A warming rice dish, traditionally cooked in layers of basmati rice and marinated chicken in classic Biryani spices. I’ve taken inspiration from both sides of the family for this one, but what they both agree on is having some cooling yoghurt raita alongside for a different temperature and texture to help balance out the dish.

Cook our delicious Bombay Biryani in just Minutes

We’ve sourced and blended all of the unique flavour ingredients to make our authentic Bombay Biryani. We bring these all together in a recipe kit, which consists of 3 flavour pots; a Garlic Paste pot, a Biryani Paste pot and a Bombay Spice Mix pot. Simply follow our recipe, adding a few items from your fridge, to cook this delicious Bombay Biryani in just 30 minutes.

How Our Recipes Kits Work

We provide flavour ingredients:

  • Garlic Paste
  • Biryani Paste
  • Bombay Spice Mix

Your shopping list:

Basmati rice
large onion
chicken thigh fillets
tin chopped tomatoes
plain yoghurt
of flaked almonds(optional)
of pomegranate seeds(optional)
a cucumber(optional)

Our 20 minute recipe

  • 1.

    Heat the oven to 200C/180C fan/gas 6. Bring a large pot of water to the boil then add the rice and let it cook uncovered for just 7-8 mins, then drain and rinse under cold water. Meanwhile, do step 2.

  • 2.

    Heat 2 tbsp of oil in a large pan over medium heat and then fry the onion for 5-7 mins until golden brown. Add the chicken and the Garlic Paste and stir fry for 3 mins. Add the Biryani Paste and fry for 2 more mins.

  • 3.

    Add the chopped tomatoes and roughly 3/4 of the Bombay Spice Mix and fry for 5 mins. Turn the heat down and add in half of the yoghurt (200g) and mix it in. Let it simmer for 2 mins.

  • 4.

    Spread half the rice in the base of an oven dish. Ladle your chicken on top of the rice with some sauce to cover the layer of rice, and then put the rest of the rice on top of the chicken. Keep the extra curry sauce in the pan for now, and heat it to serve as extra sauce. Sprinkle the rest of the Bombay Spice Mix evenly over the rice along with flaked almonds and pomegranate seeds (if using), then cover the dish with foil and cook it in the oven for 20 min. Meanwhile, see last step.

  • 5.

    While the biryani cooks, mix 1 tbsp lemon juice with the rest of the yoghurt in a bowl with the cucumber (if using) to make a cooling raita, and then serve the biryani with this, and some extra sauce alongside.


Bombay Biryani Reviews

BASED ON 15 reviews

Arnette - Jul 11, 2018


Anja - Jul 09, 2018

Very spicy!

Rebecca - Jul 05, 2018

This was amazing! Full of flavour too. Very impressed with my first recipe!

Lorna - Jul 02, 2018

Easy to cook and really nice

Helen - Jun 30, 2018

Lovely but a bit too hot

Danny - Jun 21, 2018


Helena - Jun 19, 2018

Banging with flavour, ordered again already

Jane - Jun 06, 2018

Really disappointing

Phil - Jun 04, 2018

Absolutely delicious! My 9 year old chose this one for tonight's dinner and we all loved it!

Jane - Jun 02, 2018

Very disappointing

Lisa - May 29, 2018

We found this a bit spicy for a biryani

Lucy - May 23, 2018


Christine - May 23, 2018

Very nice...hope you like spicy?! Got quite a kick

joanna - May 03, 2018


joanna - May 03, 2018



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