Try our easy biryani recipes, then check out our curry recipes and takeaway recipes.

Easy biryani recipes

Chicken biryani

This classic chicken biryani (also known as kachche murgh ki biryani) recipe comes from chef Dhruv Mittal of DUM Biryani House, London. Marinating chicken thighs in a fragrant spice and yogurt mixture for a few hours before cooking really makes the difference, giving this dish a big flavour boost. The easy makes a great Friday night family treat. Get more fakeaway inspiration from our easy chicken curry recipes.

Lamb biryani

Swap chicken for lamb neck and dill in this summery biryani dish. Full of herbs and spices, it's a light and easy sharing dish to make for warmer months. Serve with naan breads and chutney as part of an alfresco feast and let everyone help themselves. Also check out our range of lamb curry recipes.

Vegetable and paneer dum biryani

Biryanis are just as good without the meat. This veggie version from The Curry Guy, Dan Toombs, combines chunky paneer with spiced vegetables, herbs, a saffron-infused milk and caramelised onions, which are all soaked up by the rice whilst cooking slowly. It's a perfect dish for special occasions – lift the lid at the table and enjoy the fantastic aroma as the steam fills the room. We've got plenty more Indian vegetarian recipes to try, from chana masala to mutter paneer.

Vegan biryani

'Hyderabadi qabooli' is a classic vegetarian dish hailing from the southern part of India, with influences from the Mughals. Maunika Gowardhan's indulgent vegan version swaps regular yogurt and butter for dairy-free alternatives during the layering process, maintaining the rich flavour and texture of this dish. The channa dal, spices and basmati rice come together after sealing and baking in a deep casserole dish. Take a look at our collection of vegan curry recipes for more meat-free inspiration.

Guinea fowl biryani

Want to try something different? This recipe for guinea fowl biryani looks and tastes impressive but it's easy to make and is a great way to use up Christmas leftovers. The rich game meat adds an extra dimension to the subtle flavour of spices and permeates the rice when cooking. Our guinea fowl tagine with couscous is another delicious alternative for cooking this seasonal bird.