Biryani: not as difficult as it might seem in London, UK

Biryani: not as difficult as it might seem in London, UK

by Anne Shirley
360 Kcal
  • Protein 16g
  • Carbohydrates 56g
  • Fat 8g
Average cooking
90 min

Recognized as one of the most culturally diverse cities on our planet thanks to its economic importance and high educational standards, London is a perfect travel destination to experience a variety of activities: prosperous artistic life, the world’s biggest expositions of treasures and artefacts collected by the British during the Colonization era, and the heritage of some of the most talented writers in human’s history, whose outstanding literary works have been inspiring whole generations.

Among other cultures, London’s connection with India is one of the strongest: the stunning Koh-i-Noor diamond of the Queen Mother Crown was found in Andhra Pradesh, and the filigree architecture of the BAPS Shri Swaminarayan Mandir will leave you speechless. The influence of Indian cuisine on London’s culinary scene is tremendous. In this recipe, we are going to tell you about one of the best local restaurants, ​​Dishoom, and find out their secret to the Hyderabad iconic specialty – biryani.

Where to try
Dishoom Shoreditch
#7062 of 36792 restaurants in London , United Kingdom
Address: 7 Boundary St, London, England, United Kingdom

London's famous Indian eatery, Dishoom, makes Chicken Berry Britannia Biryani almost as good as in Hyderabad. Follow this simple recipe and add some masala to your cooking routine.

Chicken Berry Britannia Biryani

Chicken Berry Britannia BiryaniChicken Berry Britannia Biryani

Traditional chicken biryani is a staple in India, made exclusively of premium quality basmati rice, marinated chicken, and various local spices. Dishoom’s Chicken Berry Britannia Biryani is inspired by one of the oldest Parsi restaurants in Mumbai, located in the historic center of the city near the Taj hotel, Britannia. At Dishoom, the classic recipe of chicken berry pulao has been adjusted according to the locally available ingredients, and instead of Persian barberries, they add cranberries to their dish.

This restaurant is a version of well-known Irani restaurants in 19th century Old Bombay with their simple yet welcoming interiors meant to unite people. No matter whether they were poor or rich, locals would share tables and break bread while having exciting conversations during delicious meals. The original chicken berry pulao recipe was worked out by the wife of Britannia’s owner and remains a secret to date. The team of Dishoom, on the contrary, decided to share their version with everyone, who is passionate about Indian cuisine and wants to recreate this flavorful fare. To find out more, read our detailed recipe.

Cooking directions


  • 300g basmati rice
  • 2 tsp fine sea salt
  • Juice of ½ lime
  • 500g skinless, boneless chicken thighs, each cut into 3 pieces
  • 20g ginger past
  • 25g garlic paste
  • 1 ½ tsp deggi mirch chili powder
  • 2 tsp fine sea salt
  • 2 tsp ground cumin
  • 1 ½ tsp garam masala
  • 2 tbsp lime juice
  • 100g full-fat Greek yogurt
  • 30ml vegetable oil
  • 3 cut green chilies
  • 3cm fresh-cut root ginger
  • 1 quantity of crispy fried onions
  • 6 large mint leaves, chopped
  • 5g coriander leaves, chopped
  • 20g unsalted butter
  • 3 tbsp double cream
  • 1 quantity of saffron water
  • 35g dried cranberries

Step 1. Add basmati rice into a large bowl, and pour water over it. To remove the starch and prevent the particles from sticking together, move the grains around in the water. Strain the water and repeat the same procedure two more times. Next, cover the rice with fresh water for the third time and let it soak for 45 minutes.

Step 2. Add chicken into a bowl. Mix ginger paste, garlic paste, chili powder, sea salt, ground cumin, garam masala, lime juice, Greek yogurt, vegetable oil, green chilies, fresh root ginger, crispy fried onions, chopped mint leaves, and coriander leaves. Add this paste to the chicken, cover, and keep in the fridge for marination.

Step 3. Heat the oven to 200°C. Drain the basmati rice after soaking. Into a large pan, pour 2 liters of boiling water, salt, and lime juice. Transfer the rice to the pan and boil for 5 minutes. It should not be completely cooked.

Step 4. Transfer the chicken with the marinade to a pot. Keep the cooking temperature low.

Step 5. Strain the boiling water and place the rice on top of the marinated chicken.

Step 6. Melt the butter in a pan or microwave. Mix with cream. Next, pour it over the rice. Add saffron water and cranberries.

Step 7. Use two layers of cooking foil to cover the pot tightly. After 2-3 minutes, cover it additionally with the lid, and transfer it to the oven. Bake for 40 minutes.

Tip: Serve with a side of a simple vegetable salad (cucumber and tomato).

Spice up your life

The ingredients list for Chicken Berry Britannia Biryani is enormous, and the dish preparation can seem challenging at first glance. But if you follow the proper timings and the instructions on how to not mess up the main component – basmati rice – the rest will be super easy. For more ideas, check out our other recipes from the best restaurants in the world.

Is there any dish that you like but find particularly challenging to recreate? Share your thoughts in the comment section, and we will consider them for our next article.

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