This is a fabulous twist on the chicken biryani. It is full of flavour. The spinach in this dish brings out a really different element to the dish. You can taste the kick of pepper as you bite into the rice and also a lovely fragrant saffron taste. Really nice rice dish; you have to try it!

Pepper Chicken and Spinach Biryani

Serves 4-6


Ingredients for the Marinade


6 Chicken Breast Fillets- Cut into Small Pieces

1tsp Turmeric

1tsp Chilli Powder

1 ½ tbsp Coriander Powder

1tsp Garam Masala

Juice of 1 Lemon

2 tsp Ginger

4 Cloves Garlic- Crushed

Salt to taste


Marinade all the above ingredients for at least half an hour.


Other Ingredients for Tempering


4 tbsp Oil

4-5 One Inch Sticks of Cinnamon

8-10 Cloves

15 Peppercorns

2 Bay Leaves

1tsp Fennel Seeds

4 Green Cardamoms

½ tsp Cumin/Jeera

3-4 Curry Leaves

3 Tomatoes- Finely Chopped

½ Cup Water

2 tsp Crushed Peppercorns- add at the end



In a large wide pan, take the oil and all the above dry spices. Once they start to sizzle and the tomatoes and water. Cook until the oil rises from the tomatoes. Add the marinated chicken. Once the chicken is nearly cooked add the crushed peppercorns. Cook until the chicken is fully cooked and the oil has come to the top. Leave aside.


Ingredients for the Rice


7 Good Handfuls of Basmati Rice- Washed and drained

2 tbsp Oil

2 Red Onions- Finely Chopped

1 Clove Garlic- Finely Chopped

2 Bay Leaves

1 ½ tsp Garam Masala

A Good Pinch of Saffron

½ Cup Water

1 Whole Bag Fresh Spinach- Finely Chopped



In another pan, take the oil and add the onions and garlic. Cook until translucent and almost caramelised. Add the bay leaves, garam masala and water. Then add the saffron. Let this boil for a few minutes. Add this fragrant water along with the rice to the chicken. Give it a good stir and add enough water just to cover the chicken and rice. Cook with the lid on at a low temperature until the rice has soaked up all the water and the base of the pan has no water left. At this point add the spinach. Do not stir the rice whilst hot or else it will become mushy. Wait for a cook half an hour before separating the rice with a fork. Gently mix in the spinach.

Serve on its own with some yogurt.

Really Delicious and even better tasting the next day!!