Biryani is a celebration of all that is great about Indian food – the heady aromas, the vibrant colours, the fluffy rice and those addictive curry flavours. Make this Chicken Biryani with your protein of choice – or try a vegetable biryani!
Biryani recipe
One of the most requested recipes is finally here! Another RecipeTin Family effort, it took us seven attempts to get this biryani right.
Seven attempts means seven heated arguments about who would take the leftover biryani because somebody in the RecipeTin family, at any point in time, usually declares themselves to be on a diet to address blog-related weight gain concerns.
And it was worth it. (Belly and all.) Biryani, we can’t get enough of you!
WHAT IS BIRYANI, AND WHY DO I LOVE IT SO MUCH?
Essentially, it’s your favourite chicken curry (or vegetable or other protein of choice) buried under a mound of delicately spiced fluffy rice, all made in one pot. The rice is steamed over a low heat so it absorbs the flavours of the curry bubbling away underneath.
So in a nutshell, it’s every curry loving-carb monsters’ dream come true. It’s got my name written all over it!
ABOUT THIS BIRYANI
You’ll find variations of Biryani all across the Indian subcontinent, from Pakistan to Bangladesh, Afghanistan to India. There are 2 main types – one where the protein and/or vegetables are cooked mixed throughout the rice, and the other version known as Hyderabad-style biryani in India where meat and rice are layered and cook in a sealed pot over fire. The latter is the style of biryani I’m sharing today.
There’s a wonderful Afghani restaurant in my area called Sahar (Newport, Sydney) which serves a Biryani that’s a huge favourite among locals. Hands down, the best ethnic restaurant I know in the upper northern beaches.
HOW TO MAKE BIRYANI
Chicken marinated in a spiced yoghurt is placed in a large pot, then layered with fried onions (cheeky easy sub below!), fresh coriander/cilantro, then par boiled lightly spiced rice.
The crowning glory is to finish it off with a drizzle of saffron infused water to give it the signature patches of bright yellow rice, as well as ghee (or melted butter) for buttery richness.
The pot is then covered and cooked over a low heat for about 25 minutes during which time the rice absorbs the aromas and flavours of the curry underneath, whilst still being beautifully fluffy.
That moment when you lift the lid and are greeted with this sight…
…. that moment is only second to this: when you dig deep into the pot, ensuring you get some of every layer, and the full force of the aroma from the curry buried deep under the rice hits you, and it takes every single bit of will power to gravitate that spoon towards a bowl instead of attempting to shove that entire giant scoop in your mouth….
OK wait. Did you almost lose control too?
I’m almost done. Bear with me – just want to show you a few more things before handing over the recipe!
BIRYANI SPICES
There’s subtle flavourings used for the rice, and a load more used for the curry sauce.
There’s a lengthy list but there’s nothing exotic here, you can find all these spices at everyday supermarkets here in Australia. Some recipes call for Asafoetida which is an Indian spice that requires a trip to an Indian grocer. We tried it with and without, and I swear we could not taste a difference. So we don’t use it. 🙂
CHEEKY SUB FOR FRIED ONION
Thin slices of onion fried until sweet and a bit crispy, this is used as one of the layers in the Biryani as well as a garnish for serving.
If you aren’t a fan of deep frying or are a beginner cook, my cheeky alternative is using store bought fried onion (Asian or Indian stores) or Asian Fried Shallots (pictured below) which are sold at everyday supermarkets. They add the same oniony flavour with the added bonus of extra crunch!
THE ROOTS OF THIS RECIPE
Another recipe ticked off the Recipe Request list, another RecipeTin family effort!!
As always, we love to look to the pros to build a starting point for recipe inspiration. We ate biryani at our favourite specialty restaurants in Sydney, Pakistani chain Student Biryani in Auburn, and the Indian restaurant Paradise Biryani House in North Strathfield.
To learn the techniques, we looked at a few books (love the local library!), dozens of internet pages and Youtube videos from home cooks in India.
Yes the ingredients list is long – but you’ll find everything at the supermarket. And while there are a number of steps to make Biryani, it is actually quite a straightforward recipe. (Video is helpful too!)
And even if yours doesn’t turn out perfect, don’t be put off because even less than perfect biryani is still delicious (we happily scoffed the first few test batches despite the flaws!). – Nagi x
MORE GREAT CURRIES OF THE WORLD!
-
Dal (Indian lentil curry)
-
Browse the Curry Collection
ON THE SIDE
-
Give this Everyday Cabbage Salad an Indian spin by sauteing garlic and cumin seeds in oil before mixing up with other Dressing ingredients
-
No Yeast Easy Soft Flatbread. Perfect to use as naan!
WATCH HOW TO MAKE IT
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
Chicken Biryani
Ingredients
- 750g (1.5 lb) chicken thighs , skin on, bone in, halved along bone (Note 1)
Marinade:
- 2/3 cup (150 ml) yoghurt , plain
- 1/2 cup (125 ml) water
- 2 tbsp vegetable oil (or other plain oil)
- 6 garlic cloves , minced
- 2 tsp finely grated fresh ginger
- 1/8 tsp ground turmeric
- 1/4 tsp cinnamon
- 1/2 tsp cayenne (adjust spiciness to taste)
- 1/2 tsp ground cardamom
- 2 tsp garam marsala (Note 2)
- 2 tsp coriander
- 1 tbsp cumin
- 2 tbsp paprika , sweet / ordinary (not smoked)
- 1 3/4 tsp salt
Par Boiled Rice:
- 2 tbsp salt
- 10 cloves
- 5 dried bay leaves
- 1 star anise
- 6 green cardamon pods
- 2 1/4 cups (450g) uncooked basmati rice (Note 3)
Crispy Onions (Note 4):
- 2 medium onions (yellow, brown) , halved and finely sliced
- 1 cup (250 ml) oil , for frying
Saffron:
- 1 tsp saffron threads (loosely packed) (Note 5)
- 2 tbsp warm water
Biryani:
- 1 cup coriander / cilantro , chopped
- 1/4 cup (60g) ghee or unsalted butter , melted (Note 6)
Garnish:
- Crispy onions (above)
- Chopped coriander / cilantro
- Yoghurt (Note 7)
Instructions
- Mix Marinade in a large pot (about 26cm / 11" diameter). Add chicken and coat well. Marinade 20 minutes to overnight.
Par Boiled Rice:
- Bring 3 litres / 3 quarts water to the boil, add salt and spices.
- Add rice, bring back up to the boil then cook for 4 minutes, or until rice is just cooked still a bit firm in the middle. Rice will taste salty at this stage, disappears in next stage of cooking.
- Drain immediately. Set aside. (Note 10 re: leaving whole spices in)
Crispy Onions:
- Heat oil in a large saucepan over medium high heat. Cook onion, in batches, for 3 to 4 minutes, until golden brown. Don't burn - they become bitter.
- Remove onto paper towel lined plate. Repeat with remaining onion.
Saffron:
- Place in a bowl, leave for 10 minutes+.
Biryani:
- Place pot with chicken in it onto a stove over medium heat. Cover and cook for 5 minutes.
- Remove lid. Cook for 5 minutes, turning chicken twice.
- Remove from heat.
- Turn chicken so skin side is down - it should cover most of the base of the pot.
- Scatter over half the onion then half the coriander.
- Top with all the rice. Gently pat down and flatten surface.
- Drizzle saffron across rice surface in random pattern, then drizzle over ghee.
- Place lid on. Return to stove over medium heat.
- As soon as you see steam, turn down to low then cook for 25 minutes.
- Remove from stove, rest with lid on for 10 minutes.
To Serve:
- Aim to serve it so you get nice patches of yellow rice, white rice, the curry stained rice + chicken (rather than all mixed up). To do this, use a large spoon and dig deep into the pot, and try to scoop up as much as you can in one scoop.
- Turn out into bowl - or onto platter. Garnish with remaining onion and coriander with yoghurt on the side (see Note 7 for Minted Yoghurt)
Recipe Notes:
* Scaling recipe (click on servings and scale) - must scale pot size up/down
* Salt - yes you really need 2 tbsp salt to par boil the rice. The rice will taste salty at this stage but the salt comes out of the rice during the second stage of cooking. Trust me, you need that much salt in the water!
* Spiciness is mainly from cayenne, a bit from garam masala. So adjust to taste.
* Fresh spices - use fresh spices, not ones that have been sitting around in your pantry for years!
* Whole spices - the whole spices are typically left in the rice. They soften when cooked so to me it's not a big deal, I've never found it off-putting. If you're really concerned, either pick them out just before layering in the pot or wrap the spices in a small muslin or cheesecloth. 11. Storage - Leftovers keep well for 3 to 4 days in the fridge. Reheat in microwave. As rice is not quite as moist with leftovers, best to serve with yoghurt (even plain is fine). Even freezing should be fine, haven't tried it but rice and curry both freeze great so I see no reason why this wouldn't freeze well. Make Ahead - These are the things that can be done ahead: Par Boil the rice up up to 24 hours ahead of using. Marinate the chicken and cook it per recipe up to the point before rice covers it up to 2 days ahead. OR leave the marinated chicken in the freezer for up to 48 hours. Make saffron water and onion. Then on the day of, assemble the biryani layers and cook per recipe!
LIFE OF DOZER
This is how he spent most of today. (And yesterday. And the day before.)
Edward Green says
Assuming the chicken is marinating in the fridge, should I bring it out to come to room temperature before I start cooking it? Thanks.
Judy says
Absolutely delish. The spices are right on. So aromatic that kiddo and hubby were hovering the whole time waiting for the dish to be fine. I added raisins/currants, peas, and toasted almonds. The sweet currants added a nice sweet bite. Thanks, Nagi, for a super yummy meal!
Nagi says
Sounds like you nailed it Judy!
abdul aziz says
Nice well explained step by step recipe. I will try this version of Indian style biryani as opposed to our East African coastal style of biryani
Nagi says
I hope you love it Abdul!
Danielle says
This recipe is incredible!! I’ve always been so intimidated to cook Indian food, but you made it easy to follow and the flavors were out of this world! I love to cook and this is by far the most delicious thing I’ve ever made! Thank you!! I can’t wait to try your other recipes!! 🙂
Nagi says
Oh that’s awesome to hear Danielle!!!
Rayan smith says
Thank you for such detailed instructions! I look forward to making your receipe. I had a question, during the last stage, finishing it to cook for 20 minutes. if you are using a dutch oven or a similiar heavy duty oven proof type of cooking vessel, am I able to cook it in the oven to finish?
Kris says
Super good ! Super easy!
Nagi says
And that’s what we love Kris ❤️
Linda says
Making this for the second time. I had never had these spices before and I was raving at every bite. I mean the aromas were absolutely incredible along with the taste. I tried to hoard all the leftovers for myself. I also made the minted yogurt… SO GOOD! I ABSOLUTELY LOVE this recipe.
Nagi says
YES!!! That’s awesome Linda ❤️
Kat says
Hi Nagi, just wondering what the best type of pot to use is? I’ve made it in a heavy based large saucepan (like what you’d use to cook pasta in) but find it goes a bit dry (though still tasty!). I don’t have a Le Creuset style pot, as much as I’d like one! Any recommendations?
Nagi says
Hi Kat, I use my Chasseur pot – similar to the Le Creuset. It should work fine in a pot, but if you’re finding that it’s drying out, try turning down the heat a little 🙂
Joyce says
Spot on!!!
Chance upon this recipe and cooked this for dinner, it was indeed heavenly….full of flavour. Thank you for sharing.
Nagi says
Wahoo!!!
Jessica says
Hey nagi, jessica here.
You said you wanna know after i make your recipe and guess what it was awesome and delicious. My guest loved it. Thank you so much for sharing such a delicious recipe. lots of love.
Nagi says
That’s terrific Jessica!!!
Rakel says
You are my absolute favourite on pinterest, never has anything you put on let me down and it’s so helpful with your videos, thank you x
Nagi says
You’re so welcome Rakel!
don says
thought biryani was a hard dish to cook but this came out great must remeber not to over cook the rice
Nagi says
I’m so glad it turned out for you Don!
Hermsoven says
Delicious. I found more caramelization on the bottom of the pot than I cared for, so next time (and there will be a next time very soon) I will lower the heat and shorten the cooking time. We loved this Biryani. Thank you, Nagi.
Nagi says
Hi Hermsoven, yes t’shard to gauge how hot the heat can be between kitchens, just lower the heat next time to reduce the caramelisation – N x
Rippa says
I’ve only ever made the version with protein mixed through, this version is so much better, such a great combo of flavours, thanks for posting, got accolades from my hubby, will be trying again for a dinner party soon
Michelle says
Nagi I have one more question. If I want to make this recipe for10 persons, can I just double everyting?
Michelle says
Hi Nagi, This recipe looks very delicious and I would love to give it a try. Can it be cooked in a slowcooker or must it be cooked on the stove?
Nagi says
Hi Michelle, I haven’t tried in a slow cooker sorry!
Jessica strong says
WOW just what I was searching for, yummy biryani. Thanks a lot, I appreciate it!|
Nagi says
That’s so great to hear, thanks Jessica!
Adrienne says
Hi from California! Please confirm that you leave the chicken thighs in the marinade when you begin cooking them. Looking forward to trying this! Thanks!
Nagi says
Hi Adrienne, yes you do – the video will help you out here 🙂
Tiyah says
Hi Nagy! Thanks for the recipe, it is really clear and detailled, I will try it for sure. Shall I follow the same steps if I make it with shrimps? Cheers from France! 🙂
Nagi says
Hi Tiyah, unfortunately this wont work as written with prawns as they will overcook – N x
Tiyah says
Notes, Thank you! 🙂
Kate says
I’m making this as we speak. Excited!! Love love Dozer!!
Nagi says
Love to know what you think!
Kate says
It was absolutely delicious! I added a teaspoon of Kashmiri chilli powder. I love the whole spices in the rice, they give it such amazing depth of flavour! Yum yum yum!