James Martin's chicken and prawn biriyani

Things are getting spicy in the kitchen today as James Martin joins us with a delicious chicken an prawn biryani.

Chicken and prawn biryani

Serves: 4


200g rice basmati washed and cooked for 4 minutes, then drained

2 bay leaves

3 white onions peeled and sliced

1 tbsp veg oil/ghee

2 cloves of garlic, peeled and sliced

4cm ginger, peeled and sliced

8 chicken thighs boneless

Star anise

2 tsp garam masala

2 cinnamon sticks

6 cardamom pods crushed

1 tsp ground mace

1 tsp coriander seeds

1 tsp cumin seeds

1 tsp fenugreek seeds

2 whole green chillies split

1 small bunch coriander, chopped

400ml water

400g raw prawns shelled and deveined

A pinch of saffron

50g sultanas

To serve


200ml thick greek yoghurt

½ cucumber, deseeded and diced

1 small bunch mint chopped

1 bunch coriander chopped


1 lemon zest

Bunch of coriander chopped

Naan bread to serve


1. Start by soaking the rice for 30 mins then draining and cooking for 4 minutes in a pan with a few bay leaves, drain and rinse with cold water and set aside

2. Heat a large pan and drizzle in the oil, fry the onions for about 10 minutes or until lightly coloured and softened and take about a third out and pop into a bowl to use later, then add the ginger and garlic and continue to cook

3. Add the chicken to the pan to brown (or BBQ) and add all of the spices and continue to fry for a further minute before adding in the chillies - add a splash of water here to stop the spices from catching

4. Next add the part cooked rice. Stir and fry for one more minute, pour in the water and stir, cover with the lid and cook for 10 minutes, this steams the chicken and rice.

5. After 10 minutes of steaming the chicken and rice mix, add the prawns and cook for another 4 minutes

6. Take the pan off the heat and finish with the cooked onions, lemon zest and coriander

7. Mix all the ingredients together for the raita

8. Serve with the Biriyani and enjoy