Ingredients
Chicken
Rice
Layering
Method
- Marinate the chicken with all the marinade ingredients for at least 2 hours.
- Boil a large pot of water with the whole spices and salt. Add the drained rice and cook for 5 to 6 minutes until about 70 percent done (the grain breaks but has a firm centre). Drain.
- In a heavy pot, cook the marinated chicken with 2 tbsp ghee for 10 minutes on medium heat.
- Layer half the rice over the chicken, then half the fried onions, herbs and saffron milk. Repeat with the rest, and drizzle over the remaining ghee.
- Cover tightly (seal with foil or dough) and cook on the lowest heat for 25 to 30 minutes. This is the dum.
- Rest 5 minutes, then gently mix from the side as you serve. Serve with raita.
The spices that matter
A pinch of whole bay leaf, cloves, cardamom, cinnamon and peppercorns fried at the start of pulao, biryani and meat curries.
No whole garam masala? Ground garam masala added at the end.
Crushed into chai, simmered in kheer and halwa, fried whole in biryani and pulao, and ground into garam masala.
No green cardamom? There is no close substitute. A small mix of cinnamon and nutmeg works in baking.
Fried whole with other spices for pulao, biryani and meat dishes, and ground into garam masala.
No cloves? A pinch of allspice is the closest swap.
A small piece goes into pulao, biryani, meat curries and garam masala.
No cinnamon and cassia? Cassia and true cinnamon can replace each other; use a little less cassia.
Fried whole at the start of pulao, biryani, rajma, chole and many North Indian gravies.
No indian bay leaf? European bay leaf works, though it tastes different. A pinch of cinnamon helps.
Soaked in warm milk and added to biryani, kheer, shrikhand, kulfi and festive sweets.
No saffron? There is no real substitute. For colour only, a pinch of turmeric.
Nice to have
The blend to use
Biryani masala: A fragrant blend with more floral spices than garam masala: mace, nutmeg, star anise and rose.
Salt, oil or ghee, onions, ginger, garlic and fresh herbs are assumed. See how to make a tadka for the order to add whole spices.
Dishes with similar spices
Frequently asked questions
How long does biryani take to make?
About 40 minutes to prepare and 60 minutes to cook (plus soaking or marinating time where noted).
What spices are in biryani?
The essentials are whole garam masala, green cardamom, cloves, cinnamon and cassia, indian bay leaf, saffron. Nice to have: mace, star anise, black cumin, dried mint.
Tips from travellers
Use Biryani differently at home? Share your tip. The first good one goes right here.