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Serves 8-10

45 minutes to prepare and cook


* kilo = 2 lb 3 oz  *t=teaspoon *T=Tablespoon

Clarified Butter/Ghee

2 medium onions

1 t garlic paste

1 t ginger paste

1 t cinnamon

1 t cardamom

6 cloves

2 freshly chopped green chilli

1 de-seeded chopped Tomato

½ cup water

1 kg beef / chicken or lamb

2 cups cooked basmati rice

6 bay leaves

Fresh coriander leaves

Fresh mint leaves

1/2 t of each- chilli, turmeric, cumin, coriander powder,

1 lime

½ cup yoghurt


25 unsalted cashews

½ cup sultanas

1 sliced Onion


1. Steam chicken drumsticks in pressure cooker or in ½ cup of water in your microwave in a bowl covered in glad wrap until ¾ cooked through. Set aside.

2. Cook your Rice. 2 cups Basmati Rice with 1 cup water in Rice cooker. Stir once cooked and set aside to cool.

TIP- You can use cooked or uncooked rice to make this meal.

Cooked version as above.

Un-cooked version:

Fry the raw rice for a few minutes in the cooked out spice and onion (masala) then add boiling water. 1 cup rice 2 cups boiling water.

TAKE NOTE- Reduce the water depending on how liquidly the marsala and meat part of the dish is. If it’s wet, then add less boiling water. You can always sprinkle some extra hot water into the rice if it starts to dry out too quick in the pan before the rice is cooked through.


  1. Fry sliced onions in 2 Tablespoons of ghee.(clarified butter).  Add the garlic, ginger, cinnamon, cardamom and cloves. Stir around until combined and onions are cooked through to transparent.
  2. Add chopped chilli, and freshly chopped mint and coriander. Add the diced tomato, fry out well. Do not burn.
  3. Add water and reduce down. Turn pan down to medium heat to simmer until the spices are cooked out in the marsala. (the fat will rest on top of the mix when it’s cooked out).
  4. Add chilli, turmeric, cumin, coriander powders and the saffron strands. Fry out.
  5. Add diced uncooked beef or steamed pre-cooked chicken drumsticks. Cook down.
  6. Add cooked rice and stir through with the yoghurt into the marsala meat mix. Turn pan right down to just keep heat on.
  8. In a separate small fry pan, add 1 Tablespoon of ghee and fry sliced onions, once the onion is cooked through and a little brown, add the cashews and sultanas, warming them through the onions. Turn off stove and Set aside.
  9. Plate up the  Biryani Rice onto a platter. Scatter the cashew garnish over the entire dish and finish with the lime being squeezed over the rice. Sprinkle chopped coriander leaves over the top also.
  10. ENJOY!

*This dish is great with a Korma Curry and Mango Pickle.

*Don’t forget to squeeze a lime over the top! ( I forgot to in the demo!)

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