Easy to make, beautifully aromatic White Biryani that has tons of flavour! Make this easy Biryani and wow your loved ones with something a little different! Step by step pictures and video below
When White Biryani became popular I was a little skeptical because I couldn't understand how something so plain looking could have flavour. I was wrong.
In my defense I am a Karachiite and the vermillion hued biryani is our norm and we are very protective of it.
Well folks, I get it now. I get the White Biryani love so hard.
What does White Biryani taste like?
This is a question I had often asked myself.
Imagine this: the flavour of a mild white korma amped up with green chilies compounded with the heady aromas of nutmeg, mace, and saunf (anise seeds). Now add to that the herby fresh depth of cilantro and mint. With me so far? Okay. Let's add a few drops of kewra to the mix. While each ingredient is familiar, the way they combine creates something utterly lovely.
Why is White Biryani White?
White Biryani is white because of three reasons.
- One: the onions are sautéed till translucent, no browning required. If you are like me and read that as me saying it's quicker to cook the onions then I'd like to give you a little high five.
- Two: White Biryani is white because there are no tomatoes that would alter the colour
- Three: Biryani gets it's punchy colors from one of two things - saffron or food coloring. This recipe uses neither saffron nor food coloring.
Why is it not just a pulao: what is the difference between a pulao and a biryani?
A pulao is a one pot dish. For example this all time crowd favorite Chicken Pulao right here. In a Biryani the rice and meat are cooked separately then layered like the Beef Biryani here.
This White Biryani is cooked in two pots: one for the rice and for the chicken and they're then layered and steamed.
White Biryani Making: A Visual Guide and Tips
TIPS:
- ALWAYS wash and soak your rice for at least thirty minutes for ultimate perfect texture
- Seasoning is everything! Taste your biryani masala, you want big beautiful flavour
Made this White Biryani? Let me know what you think by rating it below and tagging me @flourandspiceblog on Instagram!
White Biryani
Equipment
- Wok/Saute Pan
- Large pot (ceramic or non stick preferred) for rice
- Cheesecloth/ Muslin cloth for spice bundle
Ingredients
Biryani Masala
- 2 lb chicken (bone in, 1.5 for boneless)
- For the marinade
- ½ cup yoghurt
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- 1 tsp green chili paste (or ⅔ minced green chilies)
- 1 tbsp lemon juice
- 1 tsp salt
- 1 tsp white pepper
- 1 tsp garama masala powder
- 1 tsp coriander powder
- ½ tsp pepper
- 1-2 small pieces of mace (or ¼ tsp ground)
- grating of nutmeg (a pinch)
- For Cooking
- ½ cup oil
- ½ tsp cumin seeds
- 2 onions sliced (tennis ball sized)
Rice
- 2.5 cups rice (basmati)
- salt (see notes)
- For the Potli/ Spice Bundle
- 3 green chilies
- 1 tsp cumin seeds
- ½ tbsp saunf (anise seeds)
- 4 green cardamom
- 1 black cardamom
- 1 small piece cinnamon stick
- ½ tsp whole black pepper
- ½ tsp cloves
- 1 bay leaf
Layering
- 3 tbsp chopped fresh mint
- 3 tbsp chopped cilantro/coriander
- 2-3 halved green chilies
- squeeze of lemon juice
- a few drops of kewra essence
Instructions
Chicken Biryani Masala
- Combine the marinade ingredients in a bowl, add the chicken and set aside for at least 30 minutes.
- Heat your pan/wok add oil on medium high heat.
- When the oil is hot, add the cumin seeds then the onions
- Saute until the edges start to change color and then immediately add your marinated chicken.
- Stir the chicken well, sautéing until it's all changed color.
- Add a splash of water, bring it to a simmer then turn down the heat and cook for 20-25 minutes or until the chicken is tender.
- Turn up the heat and dry up the masala, sauteing occasionally, until the oil rises above it, the masala starts to stick to the bottom just a little and the chicken takes on a lovey golden hue. Taste and adjust seasoning.
Rice
- Wash the rice well, rinsing till the water turns more or less clear, and soak for at least 30 minutes.
- Place all the ingredients listed in the Potli/Rice Bundle category and set aside until ready to cook
- Bring a large pot of salted water to boil with the potli in it
- Add the washed rice and cook until the grains of rice will break easily with a little pressure, but not become mushy. For me this is usually anywhere between 7-10 minutes.
- Drain the rice and remove the potli.
Layering
- Place half your rice on the bottom of your rice pot
- Gently spoon over every single bit of your chicken biryani masala
- Add the mint, cilantro, and green chilies.
- Top with remaining rice
- Now squeeze over a little lemon juice and add a few drops of kewra. Steam on low heat for 20-25 minutes.
Video
Notes
- Marinade Chicken, refrigerate until 30 minutes before cooking
- Wash and soak rice
- Make the Potli
- Slice onions
- Cook time: Start the chicken first, boil the rice water and cook rice whenever convenient for you.
Somayya says
Assalaamualaikum Sarah. Jazakillahkhairan for sharing. One of my favorite recipe on your blog. Made for iftaaar.amd the family thoroughly enjoyed it.
Abs says
I love biryani and was hesitant if this would be as good, and I can attest that it really is! This recipe is excellent with perfect measurements and simple but flavorful ingredients. It also was so easy to come together. This is something that is more delicious than pulao (in my opinion) but without the heartburn of traditional biryani. Definitely recommend giving this recipe a try - I'm adding it to my recipe rotation for sure!
Sarah Mir says
How absolutely wonderful to hear! Thank you SO SO very much!!!!!
Jahanzeb says
I visited your website randomly but it inspired me a lot. I love the way your website is helping people in their work
Sarah Mir says
I am glad to hear it!
Zahra Jafri says
Hi! By 1/2 tsp pepper (in the marinade) do you mean black pepper or red chilli powder? Thanks.
Sarah Mir says
Hi Zahra! Yes, I do mean pepper not chilli powder!
Mishal says
I'm not a social media person or I would tag you with my photo of the biriyani's finished look. I know one mistake I made was I let the rice cook too much because I couldn't find the colander to drain the rice when I was at that step. Had I followed the timing you gave, I think it would have been that "beautiful every rice separate" look.
Sarah Mir says
Mishal your comments are EVERYTHING! How the biryani looked is less important that the flavour and the love with which you made it - lots of duaas from me to you!
Zainab Khan says
Hi Sarah! This white biryani looks amazing and is on the menu for my family next week. Just wanted to confirm if the saunf you have mentioned is anise seeds or fennel? Is it the same thing you find in mouth freshener mixes or is it something else? Thanks!
Sarah Mir says
I hope you enjoy it! I just made it for an iftar too! re: saunf, it's fennel seeds, but the flavor profile of both seeds is very close so if you have one not the other don't worry about it!
Zainab Khan says
Made it yesterday and it was a hit with the fam 🙂 thanks for the recipe. And yes I used saunf. Hope the last part of Ramzan is going great, lots of love!
Zahra - Three Cups of Chai says
Another Flour and Spice winner 🥇 Just made this for dinner tonight and it was a huge hit! Recipe is so well written, and measurements are perfect - no need for any adjustments! Thanks for sharing your expertise, Sarah!
Sarah Mir says
Thank YOU for taking the time to share this! This is the best way to start the year!
Sujita says
Thank you Sarah for your lovely recipes. I cooked white chicken biryani last night and it was a hit at my home
Sarah Mir says
Sujita now it is my turn to thank you, not just for making it and leaving a comment/rating which I appreciate so much, but for reminding me of this recipe. I wound up making it then for a dinner at my place and am glad I did! Hope you have the best week!
NM says
This looks sumptuous . I come from a place called Kerala in South India where the biriyani looks white too. However my spices are different from yours as I use a green masala paste and tomatoes with onions. Your method will be great for people with a low spice tolerance.
Sarah Mir says
Oofh! I can only imagine! keralan spices are so good! this is definitely not that kind of a dish - it's more about the aroma of the mace and nutmeg than the actual spiciness of the chilies. but I would love to try your version too!
Sabe says
Delicious! Try this because it’s not what you expect and Sarah explains everything so well, I feel like I could eat the whole pot. The aroma and subtle flavours meld together to make something truly unique!
Sarah Mir says
I am SO SO glad you of all people made it and liked it. Thank you for being your awesome self!
Fatima says
Totallly love the recipe and how you have explained the recipe with details. Love the food styling. Perfect by all means
Sarah Mir says
thank you dost!