Chicken Biryani with Harissa Olive Oil


  • 2 tsp. salt
  • 1 tsp. black pepper
  • ¼ tsp. cayenne
  • 1 Tbsp. Cumin
  • 1 Tbsp. Coriander
  • 2 Tbsp. Garam Masala
  • 1 tsp. Cinnamon
  • ½ tsp. turmeric
  • 1 tsp. curry powder
  • 3 Tbsp. Harissa Olive Oil
  • 1 lb. Chicken thighs, cut into bite sized pieces
  • 1 Garlic clove, minced
  • 1 Tbsp. Grated fresh ginger
  • 1 Cup tomato puree
  • 4 Cups broth
  • 2 Cups basmati rice, rinsed under cold water until water runs clear
  • Toppings: Fresh Cilantro, Pomegranate Dark Balsamic, Plain yogurt



  1. In a small bowl combine salt, black pepper, cayenne, cumin, coriander, Garam Masala, cinnamon, turmeric, and curry powder.
  2.  In a large pot, heat the Harissa Olive Oil and add the chicken. Cook until chicken is golden brown. Add onion and cook until onion is translucent. Add the garlic and ginger. Stir. Add the spice mix, tomato puree and rice. Simmer until rice is cooked through. Serve with fresh chopped cilantro and Pomegranate Dark Balsamic and a spoonful of plain yogurt.




March 05, 2021 — Elizabeth Kilvert