Peri Peri Chicken Biryani

Summer brings so much joy, but it also brings a lot of spending, so we've made this peri peri chicken biryani, because they're our favourite takeaways!

Done in 90 minutes

Serves 6-8

Ori Goldberg

Dish by Ori Goldberg



The sauce:

2 large bell peppers, charred

1 large red onion, charred

4 garlic cloves

1lemon, zest and juice

3 tbspred wine vinegar

2 tspsmoked paprika

2 tspdried oregano

2 tspchilli powder

2bay leaves

salt and pepper to taste,

The chicken:

2 tspchilli powder

2 tspgarlic powder

2 tspsmoked paprika

2 tsporegano

1line, for zest

large pinch of salt and pepper to taste

4chicken legs

The rice:

200gbasmati rice

1green bell pepper

1 green chilli

1 brown onion, thinly sliced

3 garlic cloves

2 tspturmeric

2 tsp chilli powder

salt and pepper, to taste

The smokey and spicy flavours we love from peri peri chicken, cooked in loads of rice, veggies and loads of sauce for the ultimate takeaway fusion easy dinner!


Start by quickly making the sauce. Char red peppers and onions, until soft. Add to a blender, with the rest of the ingredients and season with salt and pepper. Blend and pass through the strainer and keep to the side for later!

Make the chicken rub quickly, by mixing all the spices and herbs together, before lathering your chicken with oil and sprinkling on that rub. Let marinade for at least 30 minutes.

To make the rice, soak the rice for 30 mins before adding to boiling water and cooking for 10 minutes. Here you can flavour the water however you like. I chose mustard seeds, fresh coriander garlic and a green chilli!

Sear the chicken in some olive oil, for 5 minutes on each before removing and frying off our veggies for the rice. Remove the veggies and start building the biryani. First goes in half the chicken, half the rice, peas and our cooked veggies, before adding the remaining chicken, repeating with the rice, peas and veggies.

Cook in the oven with a lid on for 25 minutes, let sit out the oven for a couple minutes before flipping it over onto a platter, and marvelling at your creation!

What do you think of the recipe?

Ori Goldberg

Ori Goldberg

Coming from a family of entertainers and cooks, Ori (a professional eater turned chef) has been surrounded by all things food for as long as he can remember. Born and raised in NW London, post university Ori decided to dedicate some time into running the family restaurant, delve deep into his middle-eastern roots, and create menus expressing his love for traditional street foods and baked goods. Now, the dream is to continue to push boundaries of technique and fusion, through life experiences and upbringing!

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