A mixed rice dish with its origins among the Muslims of the Indian subcontinent.
Prep Time
1 hour (includes marinating/soaking)
Cook Time
30 minutes
Total Time
1 hour 30 minutes
Difficulty
Medium
Skills Required
None
Ingredients & Nutrition
600 kcal
Calories
35g
Protein
20g
Fat
60g
Carbs
4g
Fiber
6g
Sugar
900mg
Sodium
- 2 cups Basmati Rice
- 1 1/2 lbs, cut into pieces Chicken
- 1 cup Yogurt
- 2, thinly sliced and fried until golden Onions
- 2, chopped Tomatoes
- 2 tbsp Ginger-Garlic Paste
- 2 tbsp Biryani Masala
- a pinch, soaked in 2 tbsp milk Saffron
- 1/4 cup Ghee or Oil
Equipment Needed
- Large Pot
- Mixing Bowls
Let AI Suggest Variations
- Make a vegetable biryani with potatoes, carrots, peas, and beans.
- Use lamb or goat meat instead of chicken.
- Garnish with fresh mint and cilantro.
- Serve with a side of raita (yogurt dip).
Instructions:
1. Wash and soak rice for 30 minutes. Cook until 70% done, then drain.
2. Marinate chicken in yogurt, ginger-garlic paste, and biryani masala for at least 30 minutes.
3. In a large pot, heat ghee/oil. Add marinated meat and cook until browned. Add tomatoes and cook until soft.
4. Layer the partially cooked rice over the meat. Top with fried onions and saffron milk.
5. Cover with a tight-fitting lid and cook on low heat (dum) for 20-25 minutes.
6. Gently fluff the rice before serving.