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 4 servings:

  • 2 250g packs microwave basmati rice
  • 1 large onion
  • 600g chicken thigh fillets
  • 400g tin chopped tomatoes
  • 400g plain yoghurt
  • 1 lemon
  • Handful of flaked almonds (optional)
  • Handful of pomegranate seeds (optional)
  • half a cucumber (optional)
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Our 30 minute recipe

  1. Fry the onions

    Heat the oven to 200C/180C fan/gas 6. 

    Heat 2 tbsp of oil in a large pan over medium heat and then fry the onion for 6-8 mins until golden brown.

  2. Start the curry base

    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 Bombay Spices

    Add the BOMBAY SPICE MIX and fry for 2 mins. 

    Add the chopped tomatoes to the pan and fry for 4 mins.

    Turn the heat down and add in half of the yoghurt and mix it in. Let it simmer for 2 mins.

  4. Assemble your Biryani in layers

    Get an oven dish and spread out half of the rice in it. Ladle your chicken on top of the rice, and then put the rest of the rice on top of the curry. Cover the dish with foil and cook in the oven for 20 mins. 

    Meanwhile, mix 1 tbsp of lemon juice and the rest of the yoghurt in a mixing bowl and then add the chopped cucumber. Mix well to make a cooling yoghurt raita to have alongside. 

  5. Serve! 

    Serve the Biryani with your cucumber raita. Sprinkle the pomegranate seeds on top (if using). 

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Bombay Biryani Top Reviews

Lesley - 3rd July 2020

Lesley - 3rd July 2020

Nichola - 29th June 2020

Loved this. Deffenatly want to do it again

Nichola - 29th June 2020

Loved this. Deffenatly want to do it again

Tracey - 27th June 2020

Absolutely amazing the whole family loved it. Wouldn't mind it hotter x

Tracey - 27th June 2020

Absolutely amazing the whole family loved it. Wouldn't mind it hotter x

Heather - 15th June 2020

Really lovely and delicious cold the next day!

Heather - 15th June 2020

Really lovely and delicious cold the next day!

Claire - 12th June 2020

Husband cooked so i was a little nervous as he only does fried eggs but he managed it no probs and it tasted amazing. Full of flavour

Claire - 6th June 2020

Lovely but goes a bit watery

Samantha - 5th June 2020

Very nice

Samantha - 5th June 2020

Very nice

sara - 5th June 2020

Lovely not quiet a takeaway biryani but still gorgeous

Samantha - 3rd June 2020

Ok, but my recipe is better

Tracey - 30th May 2020

Remember to drain excess liquid from chicken.

Tracey - 30th May 2020

Remember to drain excess liquid from chicken.

Lisa - 28th May 2020

Really tasty

Lisa - 28th May 2020

Really tasty

Claire - 27th May 2020

It was tasty and mild enough for the whole family! Not sure I would order again

Sherisse - 26th May 2020

Oh my days luuuuuuvvllllyyyy. Really tasty, could have done with even more flavour but the subtlety of the flavour that was there was amazing. Will be able to make my own version from the tips I got from this dish.

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