Guru Food’s Quick Biryani Recipe:

Biryani traces its origins to the Persian Muslims of the Indian subcontinent. It is speculated that its fore-runner, the simple Pulao dish, was an army field meal served in medieval India. Moving armies, unable to cook elaborate meals, would prepare a one-pot dish where they cooked rice together with the meat was readily available.

Over time, the dish what we now call a Biryani became distinct through refining the method of preparation. Although the line of distinction between a biryani and a pulao remains somewhat arbitrary, today biryanis are generally far more elaborate and delicate preparations made with careful layering of spices, rice, and meat.

Guru Food’s Quick Biryani Recipe is an easy way to make a chicken biryani. Its combines the layers favours of a more traditional Biryani with the convenience and speed of making a Pulao.

Quick Biryani


  • 1/4 Cup, about 150 ml Guru Food’s Indian Butter Chicken Sauce
  • 1 Jar Guru Food’s Indian Curry Sauce
  • 3 Pieces, about 18 oz or 0.5 kg chicken breast Cut into cubes
  • 1/4 Cup About 75 ml of yogurt
  • 3 Teaspoons Cooking oil
  •  Fresh coriander. Separate leaves from stems. Chopped
  •  Salt, black pepper, smoked paprika for taste if required
  • 1 1/2 Cups Basmati rice
  • 1/2 Teaspoons Garam-masala
  • 1/8 Teaspoon Turmeric
  • 1 Teaspoon Combination of cumin, coriander, fennel, onion seedsOptional
  • 1 Teaspoon Fresh ginger. ChoppedOptional
  • 1 Teaspoon Fresh garlic. ChoppedOptional
  • 1 Tomato Chopped into eights. Seeds and majority of liquid removedOptional
  • 1 Green Red capsicum or bell pepper. Slice thinlyOptional


  1. Rinse then boil the rice in 3 cups of water. Stir in the garam-masala, bay leaf, and turmeric and add salt to taste before the rice comes to a boil. When the rice reaches a boil, cover the rice with a tight lid and keep on low heat until all the water is absorbed. Once the water is absorbed, the rice is done. Fluff the rice with a fork and set a side

  2. Bring empty pot to medium-high temperature for 2 minutes

  3. Add the oil, and then if used, sauté optional dry ingredients. 1 minute

  4. Sauté chicken until slightly brown

  5. Add the Guru Food’s Indian Butter Chicken Sauce and Indian Curry Sauce, stir, and simmer for 8-10 minutes until chicken is done. Continue to stir occasionally

  6. Add the optional red or green peppers if used

  7. Stir in the yogurt and let simmer 2-3 minutes

  8. Add fresh coriander stems during last minute

  9. Remove from heat. Add fresh coriander leaves. Garnish to taste

  10. In a serving dish, layer the rice and chicken in alternative layers. Cover and let rest for 5-10 minutes. Serve while still warm

Recipe Notes

Alternative ingredients and ideas:

  • Vegan or vegetarian tofu may be used in place of chicken breasts
  • Stewing beef or veal may be used. Adjust cooking time until meat is cooked
  • Fish cubes, seafood chunks or shrimp may also be used successfully
  • Non-dairy products, soya, almond or coconut milk may be substituted for yogurt
  • For hotter version add dried chillies or chili sauce

Serving suggestions:

  • Serve with small side portion of Indian pickles or chutney