CHICKEN BIRYANI – Chef Sharaz Mohammed

Courtesy Chef Sharaz Mohammed of Fine Foods Catering on Cup of Joe Caribbean


2 cups steamed basmati rice

½ cup mixed dried fruits

½ cup diced red/yellow bell peppers

½ cup sweet green peas

1½ boneless chicken thighs cubes (to be boiled in 2 cups of water with 1 tsp turmeric, 1 tsp paprika , 2 cardamoms, bay leaves)  Use water for stock after.

¼ cup tomato puree

2 tsp ginger & garlic chopped fine

½ onion chopped fine

2 tsp Garam Masala:

2 tsp Dhania powder

1 tsp paprika

¼ tsp turmeric powder

1 tsp chopped cilantro (if available)

3 tsp unsalted butter

Salt to taste.


  1. In a skillet over medium heat add butter and cook onion until golden brown. Toss in ginger/garlic/mix fruits/peppers/peas/chicken/puree.
  2. Season with the spices, add the stock and allow to cook for 5 minutes.
  3. Add rice and stir well together: add cilantro, then toss and mix.
  4. Can be served with Chutneys, Salads or Raita (yogurt base condiment or dip)

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