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Chicken and Rice Biryani with Cucumber Raita Recipe


This is a yummy rice dish with chicken and spices. It has a special sauce called raita made with cucumber and yogurt. You cook chicken with spices and mix it with rice. Then you put the raita on top. It's good with bread and has green leaves for extra flavor.


4 Chicken Breasts, cut into cubes
2 Tbsp Tikka Masala Paste
300 g Basmati Rice, rinsed
2 Chicken Stock Cubes
2 Large Onions, sliced
1 Tsp Ground Cumin
1 Cinnamon Stick
50 g Unsalted Butter
400 g Greek Yogurt
2 Tbsp Fresh Mint, finely chopped
1 Cucumber, diced
Chilli Powder, to taste
2 Garlic Naan Breads
A handful of Fresh Cilantro, chopped


Season the chicken cubes with salt and tikka masala paste. Let it marinate for 15 minutes.
In a large pan, melt the butter over medium heat. Add the onions, cinnamon stick, and ground cumin. Cook until the onions are soft and golden.
Add the marinated chicken to the pan and cook until the chicken is browned and cooked through, about 15 minutes.
While the chicken is cooking, bring 600 g of water to a boil in a separate pot. Add the rinsed basmati rice and crumbled chicken stock cubes. Reduce heat to low, cover, and simmer for 12 minutes. Turn off the heat and let it stand for 3 minutes, then fluff with a fork.
Prepare the raita by combining the diced cucumber, 200 g of Greek yogurt, chopped fresh mint, and chilli powder to taste in a bowl. Mix well and set aside.
Once the chicken is cooked, fold the cooked rice into the chicken mixture gently.
Warm the garlic naan breads as per package instructions.
To serve, place a portion of the chicken and rice biryani on a plate, spoon over some cucumber raita, and garnish with chopped cilantro. Serve with a side of warm garlic naan bread.

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