A warming rice dish, traditionally cooked in layers of basmati rice and marinated chicken in classic Biryani spices. I’ve taken influence from both sides of the family for this one, but what they agree on is having some cooling 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 for 2 servings:

  • 160g basmati rice
  • 1 large onion
  • 4 chicken thigh fillets
  • 200g tin chopped tomatoes
  • 200g plain yoghurt
  • 1 lemon
  • chopped coriander (optional)
  • flaked almonds (optional)
  • pomegranate seeds (optional)
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Our 30 minute recipe

  1. Half cook the rice

    Boil the rice in a large, lidded non-stick saucepan (2/3 filled with water) for just 7-8 mins, then drain and rinse under cold water. Meanwhile, do step 2. 

  2. Start the curry base

    In a separate pan, fry the onion in oil for 5 mins, or until golden.

    Add the chicken and the GARLIC PASTE and fry for 3 mins.

    Add the BIRYANI PASTE and fry for 2 mins. 

  3. Add the Bombay spices

    Add the tomatoes to the pan and fry for 2 mins.

    Add the BOMBAY SPICE MIX and fry for 2 more mins.

    Turn the heat down and slowly stir in half of the yoghurt, then cook for 2 mins. 

  4. Assemble your Biryani in layers

    Rinse out the rice pan and put half of the rice back into it.

    Ladle the chicken curry on top of the rice in the pan, then put the rest of the rice on top of the curry.

    Cover the pan with a lid and let it cook over a medium-low heat for 10-12 mins, or until the rice is done and the chicken is cooked through. 

    TIP - If you have time and prefer to finish it in the oven, layer the rice and chicken curry in a small/medium-sized oven dish instead, then cover with a lid or foil and cook for 20-30 mins at 200C/ 180C fan/ gas 6.

  5. Serve!

    Serve the Biryani with the rest of the yoghurt mixed with chopped coriander (optional) on the side. Sprinkle the flaked almonds and pomegranate seeds on top (optional). 

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Bombay Biryani Top Reviews

Sarah - 23rd November 2020

Jennifer - 22nd November 2020

Jennifer - 22nd November 2020

Jennifer - 22nd November 2020

James - 9th May 2020

James - 9th May 2020

Charlotte - 22nd November 2020

Boring, to be honest.

Bea - 18th November 2020

Very tasty

Bea - 18th November 2020

Very tasty

Alex - 18th November 2020

So easy and yummy

Alex - 18th November 2020

So easy and yummy

Roxanne - 17th November 2020

I didn’t feel it had much flavour, it was just hot. Added extra yogurt to cool it down. Not sure I will order again

Vanessa - 16th November 2020

Spicier than expected but tasty

Chloe - 16th November 2020

Easy to cook but lacked flavour really. Wouldn’t get again

Komal - 14th November 2020

I did add some of my own ginger/garlic/chilli paste but this was so delicious. The spices were lovely. Definitely add pomegranate and coriander if you have some!! This is my favourite so far!

Komal - 14th November 2020

I did add some of my own ginger/garlic/chilli paste but this was so delicious. The spices were lovely. Definitely add pomegranate and coriander if you have some!! This is my favourite so far!

Lisa - 14th November 2020

Would give this more than 5 stars if poss, thoroughly enjoyed the meal, extremely tasty

Lisa - 14th November 2020

Would give this more than 5 stars if poss, thoroughly enjoyed the meal, extremely tasty

Naomi - 12th November 2020

Did the oven version and thoroughly enjoyed it. Did 6 chicken thighs as thought 2 each was not quite enough. Next time, I’d also put peppers in to boost the veg content.

Naomi - 12th November 2020

Did the oven version and thoroughly enjoyed it. Did 6 chicken thighs as thought 2 each was not quite enough. Next time, I’d also put peppers in to boost the veg content.

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