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Sri Lankan Biryani

Sri Lankan Biryani

with Chicken, Craisins and Minty Yoghurt

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Biryani is one of the all-time great one-pot dishes. Tender meat, fresh veggies and fragrant rice, all nestling favourfully together. It often contains raisins but today we're using Craisins instead. Not heard of a Craisin? It's a dried cranberry - a cranberry that's been raisinified! Since you ask - no, they're not native to Sri Lanka! But, in our book, deliciousness always trumps authenticity...

Tags:Family Friendly

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time35 minutes
Difficulty levelMedium

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

8 unit(s)

Chicken Thigh

1 unit(s)


1 unit(s)


2 unit(s)

Vine Tomatoes

1 unit(s)

Garlic Clove

¾ tsp

Ground Turmeric

1.5 tsp

Sri Lankan Curry Powder

300 grams

Basmati Rice

1 unit(s)

Chicken Stock Pot

80 grams


1 bunch(es)


1 pot(s)

Greek Style Natural Yoghurt


1 bunch(es)


1 bag(s)

Baby Spinach

Not included in your delivery

700 milliliter(s)


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2213 kJ
Energy (kcal)529 kcal
Fat19.0 g
of which saturates5.0 g
Carbohydrate29 g
of which sugars25.0 g
Protein58 g
Salt0.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Large Pan
Instructionsarrow up iconarrow up icon

Chop the chicken thigh into roughly 2cm pieces. Tip: Wash your hands, board and knife before getting on with the rest of your prep. Halve, peel and chop the onion into ½cm pieces. Peel the carrot and remove the top and bottom, cut it in half lengthways then thinly slice into half moons about ½cm wide. Chop the vine tomato into 1cm chunks. Peel and grate the garlic (or use a garlic press).


Heat a splash of oil in a large saucepan on medium-high heat. Add the chicken and season it with a pinch of salt and a good grind of black pepper. Cook until the chicken is browned, about 5 mins. Tip: If the chicken is crowded in the pan, cook it in batches, otherwise it will stew rather than brown! Once the chicken is cooked, remove it from the pan onto a plate and set aside. Keep the pan (no need to wash).


Put the onion and carrot in the (now empty) pan, along with a pinch of salt and a grind of black pepper. Cook over medium heat until softened, 6-7 mins. Then add the tomato, garlic, turmeric and Sri Lankan curry powder. Cook for 1 minute more. Next add the rice and chicken and mix well.


Add the water to the pan (amount specified in ingredient list) along with the chicken stock pot and the Craisins. Stir everything together and bring to the boil then put a lid on the pan and turn the heat down slightly. Cook for 10 mins. After this time, remove the pan from the heat and leave to rest for another 10 mins with the lid on. Tip: The rice will finish cooking in its own steam.


In the meantime, pick the mint leaves from their stalks and chop them roughly (discard the stalks). Mix half the mint with the yoghurt. Roughly chop the coriander (stalks and all, they’ve got plenty of flavour).


Once your biryani has rested, take the lid off and add the spinach to the pan along with the coriander and remaining mint. Stir through to wilt the spinach, then taste and add more salt and black pepper if you feel it needs it. Serve your biryani in bowls with the minty yoghurt on top and enjoy!