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The Rice:

The Masala:

Stuffing the Chicken:

  • Whole Chicken (1000g) 3.0 pc
  • Mango chutney 400.0 g
  • Raita 600.0 g

Designed for professional chefs, check out this Mushroom Biryani Stuffed Chicken recipe: cooking instructions broken into components, full list of professional ingredients, chefs’ preparation secrets. Master this recipe with products like: Knorr Professional Chicken Soup Stock.



  1. The Rice:

    • Soak the rice for 15 to 20 min. In a medium deep pot boil the water and add Knorr Professional Chicken Soup Stock and all the whole spice. Now cook the rice partially and drain.
  2. The Masala:

    • Set the oven to 180°C. Slice the mushroom thick and mix well with oil, black pepper and set to roast for 25-30 min.
    • In a medium thick pot cook the onions until golden brown, add ginger, garlic, turmeric, all-purpose curry paste, fresh chilli and cook for a minute.
    • Deglaze the pan with water and allow it to simmer for 3 minute.
    • In the same pot put roasted mushroom and mix well. Finally layer the rice with mushroom masala or mix all together.
  3. Stuffing the Chicken:

    • Only debone the chicken’s rib cage area with scissors, this will allow more flavours of the biryani to penetrate the chicken meat.
    • Gently stuff the chickens with the mushroom biryani and truss the chicken or simply tie the legs with string so that the stuffing doesn’t fall out.
    • Roast chickens in the oven at 170°C for 40 minutes or until golden brown.
    • Serve with mango chutney and raita on the side.