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
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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
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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.)
Maggie says
Dozer is adorable as always. 🙂
I LOVE all curries and so looking forward to trying this recipe!
Thanks for another delicious recipe, Nagi!
Nagi says
Hope you get a chance to try it Maggie! N xx
Vivian says
Hey, at least his “buddy” is watching out for him! Is he dreaming of biryani perhaps?
Nagi says
I think they’re BOTH dreaming of Biryani!! 😂
Lisa says
Thanks for another great recipe Nagi! I’ve wanted to make biryani for ages but haven’t found a decent recipe that I can follow. This was perfect! The biryani was so delicious, I almost can’t beleive I actually made it! 🙂
Nagi says
And yet – you DID!!! 😂 So pleased you enjoyed this Lisa! N x
mh says
Just cooked this for dinner, amazing flavour. Went back for seconds, then thirds and my kitchen smells divine. Thanks.
Nagi says
I’m still one up on you – I am sure I went back for fourths…. 😂 Glad you enjoyed it MH! N x
Lallie Pillay says
Dearest Magic
Just reading your recipe got me salivating.
I love Briyani .will definitrly try
Looks so yummy.
Nagi says
Hope you do get a chance to try it Lallie!! PS MAGIC?? 😂
Laurie says
Oh wow. Just wow- that looks great!!!
Nagi says
try it try it try it!!!
Srinathmangala says
Super.nice wooow
Nagi says
You’ve gotta try it!!! 😇
Eha says
Oh! This recipe does rock! Have been eating and later making biryani since my teenage years but seemingly mostly not in the Hyderabad style – cannot wait to try: the list of ingredients may be long but they are all simple, everyday pantry items. I normally use goat or lamb as my protein but will make it your way first . Did you know this dish is almost mandatory for wedding celebrations in northern India! Here in the country there is almost no takeaway so I was quite jealous to see that the Northern Beaches have such a great-sounding place like ‘Sahar’ which will deliver !!! Hello Dozer: Mommy and family have been so busy with that ‘spicy stuff’ they have not had that much time to be with you . . . a bit of a long face there methinks . . . .
Nagi says
I love hearing that! Someone also told me about something called an Indian wedding rice with coconut flavours???
Vera G says
No doubt its YUMI But its seem SO Big , SOOOO much OF THIS and THAT. Want BE doing THIS one. Lover DOZER the WAY HE is peacful. Yesterday we Had wild Windsor datome SO much damage and POOR person got killed Just BY driving huge Tree Gallenu on to the road. Today Cold and rain for hours. Winter is NOT OVER YET. BE good, and keep warm.
Vera G says
SPELLING is shocking. The keyboard has mind OF its OWN Just LIKE shopping trolley . Am writing to different COUNTRY and blessed thing does NOT kniw HOW to switch OFF, Or multi task LIKE us. Nagi am sure YOU GET the picture.
Nagi says
Oh believe me I’ve done some whoppers in my time with autocorrect gone wrong! 😂
Sara says
I can’t wait to try this. I’ve been searching for a biryani recipe for a long time, but they always seem so complicated and I have seen a number of different methods and ingredients. I am trying to recreate something I had in a restaurant I went to about a year ago and have been craving ever since. I could just go back but I really wanted to try it myself. Thank you for the video. I am going to make this as soon as I can!
Nagi says
Hope it stacks up to the restaurant one you had!! ❤️
Tamarra says
Can’t wait to try this!!! Ive always wanted to, but bailied at the recipe list/length/process. Yo always make it sound WORTH the effort! I love how you (and your family!) go to all lengths to ensure recipe perfection!! Research trips to restaurants really must be such a pain!! 😜 thanks Nagi.
Nagi says
Restaurant trips are definitely the hardest part of the job. 😔 …….. 😂😂😂😂
Margaret says
Haha! I thought the same thing Tamarra re the research restaurants.
Nagi says
Tough. Gig.
J says
Wow, that’s determination…7 attempts to perfection! That homeless guy must have been happy too! Now, you just have to wonder what Dozer is conjuring up to do. You know the saying “quiet before the storm”.😂
Nagi says
I think he was still digesting all that kangaroo poo he hoovered up last weekend 😝
Gillian DidierSerre says
Thumbs up to you Nagi👍 this is the way I do the Biryani..with 1 small exception after the steam shows I pop the casserole dish into a 350F oven for about 30 mins..I do this because I jave a halogen top stove and have to keep shifting from 1 burner to another 😈.
DOZER WHAT’S UP WHY SO SAD asks your pal Luca 🐕
Nagi says
Oooh I keep meaning to testing this in the oven 🙂 Interesting, it never tweaked until I was making Biryani but I realised that most Indian households don’t have ovens. Just like in Japan! N x
Diana says
I’m with Wolf – Diversity rocks!! I’m Australian- Middle Eastern woman, living in Queensland, learning how to make Indian Byriani from a spunky Australian-Asian lady who lives in Sydney!!
🇦🇺 🇯🇵 🇪🇬 🇮🇳 🇦🇺
Nagi says
I LOVE HEARING THAT!!!!!! HIGH GIVE Diana! N xx
Diana says
🙌🏼 You got it!! D x
Chris Cowland says
This was my favourite meal in my youth at a wonderful Indian restaurant in Eton, in England. They used to serve it garnished with sliced green onions and sliced hard boiled eggs, and the sauce also included potato cubes, that sucked in the flavours, and some peas and seasonal veggies like caulifower. Looking forward to trying your version this weekend!
Nagi says
In my very humble opinion, England has some of the BEST Indian food outside of India! You’re very lucky! N xx
ALLISON ROMANG says
i cant wait for fall. its been in the 90’s here so cant make now. but cant wait to try it. will have to leave out the cilantro though. yuck to that lol.
Nagi says
I got the best tip from a cilantro hater – he uses the STEM in place of the leaves. He swears that you get some of the cilantro flavour but without that soapy flavour that he hates 🙂 Otherwise, just skip it though if you want some fresh green colour, use parsley or chives 🙂 N x
ALLISON ROMANG says
thanks for that. i have to admit i have used parsley for cilantro for 25 years now and not just as a sub. but i actually love parsley. i use it in everything from eggs to smoothies. im the one who eats the sprig they put on your plate at restaurant!. ;-). i cant wait to try the potato salad you just posted. that just screams me.
ali
Wolf says
I love the fact that an Asian woman from Australia is helping this American hillbilly woman seriously upgrade her Indian cooking skills. Diversity rocks!
Nagi says
This may be the best message I have ever received. ❤️ (Minus the hillbilly reference. If you’re an American hillbilly, then I’m an Aussie-Japanese bogan!! 😂)
Joyce says
Diversity rocks indeed 👏👏👏
Nagi says
WHERE IS THE HUG EMOJI!!!
Oddree says
YOU rock with this statement!!
Nagi says
❤️
Mimi says
Hi Nagi!
I love curry, but gag at the taste of cilantro. Do you have a sub to recommend, or just omit as I usually do?
Nagi says
Hi Mimi! For this one you can just leave it out, though if you want that splash of green then use parsley or chives 🙂 N x
Edward Windvogel says
In South Africa we also add brown lentils to the pot so that when you dish the rice & lentils fall apart in the plate.
Nagi says
Love that! Yet another layer of deliciousness! 🙂 N x
Ron says
The weather has finally turned a bit cooler up our way and that makes this look perfect. We have a packaged Rostad Lök (fried onion) that we use for hot dogs and I think it will work great with your Biryani recipe.
Dozer’s buddy looks in pain with those eyes.
Nagi says
Already starting to cool up there???