Palak Murgh Biryani (Chicken and Spinach Biryani)
Layers of yoghurt marinated chicken, spinach sauce and fragrant basmati, steamed together in the oven until everything melds.
Made with Saag (spiced spinach) base and Ginger and garlic paste and Garam masala (homemade). Make a batch of the base first, then this takes minutes. Skip to the method
- Time1 hr 30
- LevelHard
- Costabout £2.17 a head
- Oven180°C (160°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Mix the chicken with the yoghurt, ginger garlic paste, half of the garam masala, lemon juice and 1 teaspoon of salt. Marinate in the fridge for at least 30 minutes.
30 min - 2
Heat the oil in a large ovenproof pan over a medium heat. Fry the onions for 15 minutes, until deep golden. Take out half for the top.
15 min - 3
Add the marinated chicken to the pan and cook for 8 minutes, until sealed. Stir in your ready made saag spinach base (see the base recipe) and simmer for 8 minutes.
16 min - 4
Meanwhile, boil the rice with the cardamom and cinnamon in plenty of salted water for 5 minutes, then drain. It should be about two thirds cooked.
5 min - 5
Heat the oven to 180°C (160°C fan). Spoon the rice over the chicken, sprinkle with the rest of the garam masala and the reserved onions. Cover tightly with foil and a lid.
- 6
Bake for 30 minutes. Check that the chicken is cooked through with no pink inside. Leave covered for 10 minutes, then fluff and serve.
30 min
Tips
- Par cook the rice only about two thirds, as it finishes cooking in the steam.
- A tight seal keeps the steam in. Use foil under the lid.
- Serve with a cooling raita and a squeeze of lemon.
Storing and freezing
Cool within 1 hour and chill. Keeps for 1 day in the fridge. Reheat only once, until steaming hot all the way through. Do not leave rice at room temperature.
Questions
Can I use chicken breast?
Yes, but cut it larger and bake for 5 minutes less to prevent drying. Thigh stays juicier.
Can I make it dairy free?
Yes. Swap the yoghurt for coconut yoghurt in the marinade.
Is it very spicy?
No. It is aromatic and mild. Add chopped green chilli to the onions for more heat.
More made with saag (spiced spinach) base
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.