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Chicken Berry Biryani

Add Some Color to Your Plate With This Indian Rice Dish

If you're the type of person who thinks no meal is complete without rice, but need to spice up the look of your plate, try making Moombai & Co's Chicken Berry Biryani. The Indian restaurant recently open in Dubai's H Hotel and one of the signature dishes is this rice pot made with mixed berries and cooked in traditional earthenware.

Mmm… just like Auntie's!

Chicken Berry Biryani

Chicken Berry Biryani

Chicken Berry Biryani


  1. 150g Onions
  2. 50ml Vegetable Oil
  3. 50g Ghee
  4. 10g Garlic Paste
  5. 75g Ginger Julienne
  6. 2 no Cinnamon sticks
  7. 6 no Cardamom pods
  8. 6 no Cloves
  9. 600g Chicken curry Cut
  10. 200g Yoghurt
  11. 1 tsp Chili powder
  12. ½ tsp Royal cumin
  13. ½ tsp Ground green cardamom
  14. 1 tbsp Cumin Powder
  15. 1 tsp Garam Masala
  16. 300g Basmati rice
  17. 100ml Cream
  18. 2 pinch Saffron
  19. 4-tsp Rosewater
  20. 6 tbsp Chopped Mint
  21. 6 tbsp Chopped Coriander
  22. 4 nos Green Chili
  23. 10g Blueberries
  24. 20g Fresh Red Currant
  25. 20g Dry Black Currant
  26. 20g Fresh Raspberry
  27. Salt to taste



  1. Slice the onions and deep fry and drain on kitchen paper.
  2. Wash the rice gently and soak for 20 mins.
  3. Marinate the chicken with ginger, garlic, Slit green chilli, Cumin
    powder, chilli powder, garam masala and salt.
  4. Make a mix of Ginger julienne, chopped mint, coriander and all


  1. Heat the ghee in a deep pan and add whole spices (Cloves,
    cinnamon, cardamom, Royal Cumin).
  2. Add the marinated chicken once spices starts crackling.
  3. In another vessel cook the rice 80 percent and drain.
  4. Remove half chicken and its masala on side and cover the rest of
    the chicken with cooked rice, repeat with another layer of
    remaining chicken and rice.
  5. Drizzle it with saffron, cream and ghee. Top it with half of the
    brown onion, chopped coriander and mint.
  6. Seal it with with foil and cover with a tight lid.
  7. Transfer the biryani vessel on Tawa and cook on slow fire for 20
  8. Open the lid and top it with rest of the fried onion, all the berries
    and chopped mint coriander.
  9. Start serving once all the steam in absorbed.
Image Source: Moombai & Co
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