Biryani - Layered Rice
Experience the rich flavors and aromas of Hyderabadi biryani, a layered rice dish slow-cooked to perfection.
Biryani - Layered Rice
Experience the rich flavors and aromas of Hyderabadi biryani, a layered rice dish slow-cooked to perfection.
Key move
Master the 'dum' cooking technique to ensure the rice is perfectly fluffy and the flavors are fully infused.
Cook mode keeps your place
Larger text, ingredients in reach, and saved step progress while you cook.
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The Setup
- Pot/Dutch OvenLarge
- Large BowlLarge
The Mise en Place
5 of 14Your prep station before cooking begins
The Protein (0/2)
The Aromatics (0/1)
The Spice Blend (0/3)
Rice is undercooked.
Add a few tablespoons of water and cook for a few more minutes on low heat.
Chicken is dry.
Marinate the chicken for a longer time or add more yogurt to the marinade.
Chef's Notes
For perfectly separated rice grains, soak basmati for 30 mins before cooking. Drain well to avoid mushiness.
Marinate the protein for at least 2 hours (or overnight) for deeper flavor infusion and tender results.
Serve hot with cooling raita (yogurt dip) and a crisp kachumber salad to balance the richness.
The marinated protein and the fried onions can be prepped a day in advance. Assemble and bake just before serving.
The Method
SOAK
Prep aheadSoak basmati rice (4 cups) in water for 30 minutes. Drain well.
Rice is soaking in water.
MARINATE
Prep aheadIn a large bowl, marinate chicken (1200 g) with yogurt (1 cup), ginger-garlic paste (2 tbsp), green chilies (4 whole), biryani masala (2 tbsp), and salt (2 tsp). Mix well and set aside for at least 30 minutes.
Chicken is coated in marinade.
FRY
Heat oil (¼ cups) in a large pot or Dutch oven. Fry sliced onions (3 cups) until golden brown and crispy. Remove half of the fried onions and set aside for garnish.
Onions are golden brown and crispy.
ADD
Add whole spices (2 tbsp) to the pot and sauté for a minute until fragrant.
Whole spices are fragrant.
ADD
Add marinated chicken (1200 g) to the pot and cook for 10-15 minutes, until browned.
Chicken is browned.
LAYER
Layer half of the soaked rice over the chicken (1200 g). Sprinkle with mint and cilantro leaves (½ cups).
First layer of rice and herbs is added.
LAYER
Layer the remaining rice over the mint and cilantro. Drizzle saffron milk over the rice.
Second layer of rice and saffron milk is added.
DUM
Time-sensitiveCover the pot tightly with a lid or seal with dough. Cook on low heat for 30-40 minutes, or until the rice is fully cooked and the flavors are well combined.
Biryani is cooking on low heat, sealed.
REST
Let the biryani rest for 10 minutes before serving.
Biryani is resting.
GARNISH
Garnish with reserved fried onions (3 cups), mint, and cilantro leaves (½ cups). Serve hot.
Biryani is garnished and ready to serve.
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