Biryani

★★★★4.9· 521 ratings

·Serves 6

About this Dish

Fragrant saffron-infused basmati rice layered with slow-cooked spiced lamb or chicken — the jewel of Indian cuisine.

History & Origin

Biryani is the most celebrated rice dish in South Asia, with a history tracing to the Mughal Empire that ruled the Indian subcontinent from 1526 to 1857. The word biryani comes from the Persian birian meaning fried before cooking. Different regions developed fiercely distinct styles: Hyderabadi biryani uses raw marinated meat cooked under the rice in a sealed pot; Lucknowi uses pre-cooked meat; Kolkata biryani includes potatoes introduced by the Nawab of Awadh. Biryani is the most ordered food delivery dish in India, with an estimated 95 orders placed every minute. The saffron milk drizzled over the rice before the dum cook perfumes the steam that cooks everything from above — this is not decorative, it is essential.

IngredientsServes 6

🍚Aged basmati rice, soaked 30 mins, 400g

🐑Bone-in lamb or chicken, 800g

🌼Saffron threads soaked in warm milk, 1 pinch

🧅Brown onions, thinly sliced and fried, 3

🥛Whole milk yoghurt, 200g

🧄Garlic cloves, minced, 6

🫚Fresh ginger, grated, 2 tbsp

🌿Whole spices — cardamom, cloves, cinnamon, bay leaves

🌿Biryani masala powder, 2 tbsp

🌿Fresh mint and coriander, large handfuls

Method

Marinate the meat in yoghurt, fried onions, spices, garlic and ginger for at least 4 hours. This is the base flavour of the biryani.

Parboil the soaked basmati rice in heavily salted water with whole spices for exactly 5 minutes. The rice should be 70% cooked. Drain immediately.

In a heavy pot, layer the marinated meat on the bottom. Add half the fried onions and fresh herbs.

Layer the parboiled rice over the meat. Drizzle the saffron milk over the rice. Add the remaining fried onions and herbs. Seal the pot completely with foil then the lid — this is the dum.

Cook over high heat for 5 minutes, then reduce to the absolute lowest heat for 25-30 minutes. The trapped steam finishes cooking both the rice and the meat simultaneously.

Do not open the pot until ready to serve. Mix gently from the sides and serve in layers so guests get both rice and meat in each portion.

What Makes it Authentic

Use aged basmati rice — minimum 1 year old. The dum (sealed slow cook) is essential. Never mix the layers before serving at the table. Soak saffron in warm milk for 30 minutes minimum.

Other Types of Biryani