Chicken & Prawn Biryani

Name: Chicken & Prawn Biryani
Prep time: 1 h
Cook time: 1 h
Total time: 2 h
Yield: 6-8
Cuisine: South African
Ingredients: 2 kg chicken pieces; 2 tsp coriander seeds; 2 tsp cumin seeds (jeera); 2 star anise; 2 bay leaves; 2 small cinnamon sticks; 6–8 green cardamom pods; 8–10 cloves; 2 tsp cumin powder; 2 tsp garam masala; 2 tsp coriander powder; 1 tsp turmeric; 4 tsp salt; 4 tsp Kashmiri chilli powder; 4 tsp ginger & garlic paste

A festive South African showstopper featuring spiced marinated chicken, juicy prawns, golden potatoes, and fragrant basmati rice.

The ultimate celebration dish! This rich Durban-style biryani layers tender chicken marinated in amasi and warm spices with crispy egg-yellow potatoes, spiced prawns, black lentils, and vibrant yellow basmati rice, topped with caramelised onions and fresh herbs.

By Ivana Sanshia · Updated Sep 2026

Chicken & Prawn Biryani, a South African recipe

Prep1 hr

Cook1 hr

Marinating2 hr

Total2 hr

Serves6-8

LevelHard

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Before you start

Get your mise en place ready so nothing catches you out mid-cook.

Marinate the chicken at least 2 hours (or overnight).
Clean and devein 300–400g prawns.
Pre-boil 1 cup of black lentils until tender.
Parboil 2–3 cups of basmati rice in salted water until 70% cooked.

Method

1
Marinate the Chicken
In a large bowl, combine the 2kg chicken pieces with all the whole spices (coriander seeds, cumin seeds, star anise, bay leaves, cinnamon sticks, cardamom, cloves), ground spices (cumin, garam masala, coriander, turmeric, salt, Kashmiri chilli), 4 tsp ginger & garlic paste, and 1½ cups amasi. Mix thoroughly so every piece is heavily coated. Cover and marinate for at least 2 hours, or ideally overnight in the fridge.
2
Start the Chicken Pot & Fry Potatoes
Spread the marinated chicken along with its marinade into a large, heavy-bottomed pot over medium heat and cook for 25–30 minutes, stirring now and then, until the chicken is almost cooked through and lightly browned.
3
Meanwhile, lightly coat the boiled potato wedges with a pinch of egg yellow food colouring powder.

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Mum’s note

Marinating the chicken in amasi (fermented milk) is the ultimate South African secret! The natural lactic acidity tenderises the meat far better than standard yoghurt, keeping the chicken melt-in-your-mouth tender.

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