Chiman’s Chicken Biryani Spice Blend


Chiman’s Chicken Biryani Spice Blend – Chicken cooked with rice, almonds and cashews.

A mild and tasty dish, ideal for family meals and an easy to cook supper.

Out of stock


How to make Chiman’s Chicken Biryani Spice Blend in a thermal cooker – Mild.

This can be cooked in a Thermal Cooker if you have one using the instructions below.

If you don’t have a thermal cooker this spice blend can be cooked in the conventional way using the instructions on the packet but remember you will not save up to 80% on cooking fuel.


  • Chiman’s Chicken Biryani Spice Blend
  • 4 tbsps vegetable oil
  • 1 large onion, finely chopped8 cloves garlic, crushed
  • 1/2 tbsp salt
  • 1kg chicken joints, skinned and cut in half
  • 25g ground almonds
  • 400g basmati rice
  • 750ml water
  • 50g cashew nuts
  • fresh coriander to garnish



  1. In the inner pot, fry onions over a medium heat until golden brown.
  2. Add the Chimans Chicken Biryani Spice Blend, garlic and salt. Fry for 1 minute.
  3. Add chicken, stir well and cook for 5 minutes, turning once.
  4. Add water and bring to the boil.
  5. Stir in the ground almonds and rice. Bring back to the boil.
  6. Boil for 1 minute.
  7. Turn off the heat and put the inner pot into the insulated outer container and shut the lid,
  8. Cook without power for a minimum of 2 hours.
  9. Serve garnished with fresh coriander.

Serve with: Chiman’s Cauliflower & Spinach Bhaji, naan bread and a tomato salad for a scrumptious meal.


  • Chiman’s spice mixes have a long best before time, however are safe to use after that time. They simply lose some flavour.
  • If you are cooking for less than 4 people you could freeze some of the cooked meal or only use half the packet.
  • If you find the food too spicy or too hot, simply use less than the whole sachet of spices according to taste.
  • If you like more of a chilli kick, add some fresh chopped chilli to the dish or serve in a small bowl so that everyone can have exactly the amount they like.
  • If you find your mouth burning, resist the temptation to drink water. Instead, have a spoonful of yogurt or a lassi drink.
  • We often get asked which oil to use – vegetable oil is the best option as it is light, doesn’t affect the flavour of the spices and it’s healthy too!
  • Best for kids (and adults!) who like a mild curry: Kofta Bhoona (let them roll the balls themselves); Chicken Korma; Chicken Tikka Masala; Cauliflower & Spinach Bhaji
  • An anonymous tip: Try adding a few green peas to the Spicy Chick Peas. It adds colour without upsetting the balance of the dish



chilli powder, cinnamon, coriander, cumin, garam masala, ginger, mustard seeds, turmeric

Additional information

Weight 0.05 kg


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