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Biryani is flavourful and aromatic rice dish that originates from the Indian subcontinent. It’s a perfect blend of fragrant basmati rice, tender chicken, and our perfect spice blend.

Chicken biryani rice

Our perfect blended biryani spice is known for its aroma and flavour, a perfect biryani every time, we’ll be using the Biryani spice blend to enhance the flavours and create a delicious Chicken Biryani with a crispy fried onion topping.

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  • 500g chicken pieces
  • 450g basmati rice
  • 1 ltr water
  • 3 medium-sized onions, thinly sliced
  • 3 tbs vegetable oil
  • 2 tbs ghee (clarified butter)
  • 250ml plain yogurt
  • 2 tsp ginger-garlic paste
  • 2 tsp biryani spice mix
  • 1 tsp red chilli powder
  • 1 tsp turmeric powder
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1 tsp garam masala
  • 2 bay leaves
  • 4 green cardamom pods
  • 4 whole cloves
  • 1-inch cinnamon stick
  • A pinch of saffron strands (optional)
  • Crispy fried onions
  • Salt to taste
  • Fresh coriander leaves, chopped (for garnish)
    1. Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.
    2. In a large mixing bowl, combine the yogurt, ginger-garlic paste, biryani spice mix, red chilli powder, turmeric powder, cumin powder, coriander powder, garam masala, and salt. Mix well to form a smooth marinade.
    3. Add the chicken pieces to the marinade, making sure they are evenly coated. Cover the bowl and marinate in the refrigerator for at least 1 hour or overnight for the best flavour.
    4. Heat vegetable oil in a deep pan or skillet over medium heat. Add the thinly sliced onions for the crispy fried topping and fry until they turn golden brown and crispy. Remove the fried onions with a slotted spoon and place them on a paper towel to drain excess oil. Set aside.
    5. In a large pot, heat ghee over medium heat. Add the bay leaves, cardamom pods, cloves, and cinnamon stick. Sauté for a minute until they release their aroma.
    6. Add the marinated chicken to the pot, reserving the remaining marinade. Cook the chicken for about 5-7 minutes until it changes colour and starts to brown.
    7. Add the remaining marinade to the pot and stir well to combine. Cook for an additional 5 minutes to allow the flavours to meld together.
    8. Add the soaked and drained basmati rice to the pot, followed by 4 cups of water. Bring to a boil, then reduce the heat to low. Cover the pot with a tight-fitting lid and cook for 15-20 minutes or until the rice is cooked through and fluffy.
    9. Optional: While the biryani is cooking, dissolve a pinch of saffron strands in 2 tablespoons of warm milk. After the rice is cooked, drizzle the saffron-infused milk over the top to give the biryani a beautiful yellow colour and fragrant aroma.
    10. Once the biryani is done, remove the pot from the heat and let it rest for 10 minutes. Fluff the rice gently with a fork to separate the grains.
    11. Serve the Chicken Biryani hot, garnished with the crispy fried onions and freshly chopped coriander leaves. Accompany it with raita (yogurt sauce) or a side salad for a complete meal.
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