Ingredients and recipes of Nadiya Hussain’s Chicken biryani

Ingredients and recipes of Nadiya Hussain's Chicken biryani

Nadiya Hussain’s go-to recipe for biryani is always appropriate for a celebration, whether it is a large gathering or a midweek dinner. This one-pot miracle biryani is made with rice flavoured with saffron and flavorful chicken. It is roasted in the oven for convenience and allowed to steam until it is just right.

Nadiya Hussain Chicken biryani

Prior to my sister being married to her Punjabi husband, I had never made a biryani. She picked up a variety of techniques that she shared with me. Once I had the fundamentals down, I couldn’t help but experiment with brand-new, thrilling combinations.

Nadiya Hussain Chicken biryani

The lighter and zestier version of its meatier sibling is this prawn saffron biryani. I adore the concept of cooking a complete meal in a single pot. Not just the flavour matters; but consider the absence of cleanup! Cumin seeds, brown mustard seeds, fennel seeds, fenugreek seeds, and nigella seeds make up Indian five-spice. In the absence of a mix, you can purchase the individual spices, combine them in an equal amount, and keep in a jar.

Ingredients of Nadiya Hussain biryani


  • 1 litre of olive oil
  • 5 minced garlic cloves
  • 3 diced onions
  • two salty teaspoons
  • tomato puree in two tablespoons
  • Garam masala, 3 teaspoons
  • Paprika, 1 tablespoon
  • 450g boneless chicken in dice
  • two teaspoons of cornmeal


  • Basmati rice, 250g
  • Water, 750 ml
  • 1 salt shakerful
  • 1 substantial cinnamon stick
  • a substantial pinch of saffron threads


  • A huge group of spring flowers
  • sliced onions
  • slices of lime and lemon

Recipe of Nadiya Hussain biryani

  1. Set the oven’s temperature to 190°C, 170°F, or gas mark 5.
  2. A sizable casserole dish with a secure top is required. Mix together the tomato purée, oil, garlic, onion, salt, garam masala, paprika, and chicken in the dish.
  3. Add the cornstarch and stir once more. 30 minutes of baking should be done in the oven.
  4. Prepare the rice by combining the rice, water, salt, cinnamon, and saffron in a pan. 5 minutes of boiling is required.
  5. Turn off the heat and drain the rice in a sieve while running cold water over it to prevent the rice grains from sticking.
  1. Remove the chicken from the oven and switch off the oven. On top, sprinkle the drained rice, cover with foil, and top with the lid.
  2. Allow the oven, which has been turned off but is still heated, to steam for 20 minutes.
  3. Remove and combine the biryani afterward.
  4. Top with spring onions and serve with lime and lemon wedges.

Ingredients of prawn saffron Nadiya Hussain biryani

  • brown rice
  • Cold water, 1.5 litres
  • a generous amount of saffron
  • one little cinnamon stick
  • 2 teaspoons of salt
  • To make the sauce:
  • Unsalted butter, 80g
  • 3 medium onions, 3 minced garlic cloves, and 2 teaspoons of salt.
  • 1/2 a lemon
  • 12 teaspoon ground turmeric, 2 large red chilies, cut into quarters
  • Indian five-spice, 1 teaspoon (see intro)
  • a sizable handful of fresh parsley, 350g of uncooked king prawns, and 5 tablespoons of olive oil

Recipe of prawn saffron Nadiya Hussain biryani

  • Place the rice, water, saffron, cinnamon, and salt in a big saucepan. Boil for 8 minutes over high heat, stirring occasionally to prevent the rice from sticking to the bottom. Put aside after draining through a sieve.
  • Put the same saucepan back on the stove and increase the heat to high to start the sauce. When the butter is hot, add the garlic and let it brown for about four to five minutes. It may take 15 minutes to cook the onions softly after adding salt and the onions.
  • Slice the lemon rind into thin pieces and add it to the pan after adding the juice from the half of the lemon.
  • To cook the spices, add the chilies, turmeric, and five-spice, and stir for 5 minutes. Add the parsley and prawns after turning off the heat. To thoroughly coat the prawns, stir well. The prawns won’t steam and cook in the biryani; they don’t need to cook in the sauce (otherwise they run the risk of becoming dry and rubbery).
  • Pour the oil into the base of a sizable pan that you would be proud to use to serve food. To get some of the oil to go up the sides, swirl it around.
  • Spread the rice out equally on the bottom of the pan after adding half of it. Top the rice with all of the prawn mixture.
  • Over the prawns, add the remaining rice. Put the lid on tightly and heat the container on high for 5 minutes before turning the heat all the way down.
  • After cooking for 20 minutes, serve.

Also read

Follow us on Twitter

News reporter and content manager

Leave a Comment