• Basmati rice 1.0 kg
  • Water 1.7 l
  • Cinnamon sticks 2.0 g
  • Bay leaves 4.0 g
  • Cardamom, whole 2.0 g
  • Black pepper, whole 2.0 g


  • Button mushrooms 1.0 kg
  • Black pepper, crushed 5.0 g
  • Onion, sliced 200.0 g
  • Garlic, paste 15.0 g
  • Ginger, paste 15.0 g
  • Turmeric powder 10.0 g
  • Green chillies chopped 10.0 g
  • Water 300.0 ml
  • Oil 150.0 ml


  • Whole Chicken (1000g) 3.0 pc
  • Mango chutney 400.0 g
  • Harissa, paste 200.0 g
  • Riata 600.0 g
  1. Rice:

    • Soak the rice for 15 to 20 min. In a medium deep pot, boil the water and add Knorr Chicken Stock Cubes and the whole spice. Now cook the rice partially and drain.
  2. Masala:

    • Set the oven to 180°C. Slice the mushroom thick and mix well with oil, black pepper, Knorr Vegetables Stock Powder to roast for 25-30 min.
    • In a medium-thick pot, cook the onions until golden brown, add ginger, garlic, turmeric, all-purpose curry paste, fresh chilli and cook for a minute.
    • Deglaze pan with water and allow to simmer for 3 minutes.
    • In the same pot, put roasted mushroom and mix well. Finally, layer the rice with mushroom masala or mix all together.
  3. Chicken:

    • Only debone the chicken’s rib cage area with a pair of scissors, this will allow more flavours of the biryani to penetrate the chicken meat.
    • Gently stuff the chickens with the mushroom biryani and truss the chicken or simply tie the legs with string so that the stuffing doesn’t fall out.
    • Roast chickens in the oven at 170°C for 40 minutes or until golden brown.
    • Serve with mango chutney, raita and harissa paste on the side.