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Chef Mise
Chicken Biryani recipe

Chicken Biryani

A layered cake of rice and curry. Sealed shut to steam.

Total: 2 hrsActive: 24 minDifficulty: MediumYield: 4 Servings

Timing note: 2 Hours

South AsianChickenDinner

The Key Move

Biryani is the ultimate test of Heat Management. You have two cooked components: A wet Chicken Curry (bottom) and Par-Boiled Rice (top). You seal the pot with dough or foil (Dum cooking) and let the steam from the curry finish cooking the rice.

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The Setup

  • Cutting Board
  • Chef's Knife

The Mise en Place

4

Your prep station before cooking begins

Aromatics (0/1)

1 cupfried onions(Birista | Crispy and sweet)

Finish (0/1)

¼ cupssaffron milk(For the yellow streaks)

Rice (0/1)

2 cupsbasmati rice(Soaked then par-boiled until 70% done)

Chicken (0/1)

2 lbchicken thighs(Marinated in yogurt and spices)

Burnt bottom.

Heat was too high. Use a heat diffuser or put the pot on top of a flat skillet (tawa).

Rice is mushy clump.

You overboiled the rice in step 1. It must be firm (al dente) before layering.

The Method

Part ofWeeknight Dinners+1 more

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