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A plate of White Biryani with visible pieces of chicken, garnished with herbs and served on a wooden table beside a cucumber and onion salad in a small bowl. Plates and lime slices are in the background.
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White Biryani

An aromatic main dish fit for company!
Course Main Course
Cuisine Indian, Pakistani
Diet Gluten Free, Halal
Prep Time 15 minutes
Cook Time 45 minutes
Author Sarah Mir

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

Rice: The best way to cook rice for biryani is in an excess of water as it allows the grains to fluff up and takes the guesswork out of cooking the rice. I typically add 2 tbsp (measuring not serving) to the water and taste it to see if it's salty tasting. 
Ideal Sequence for Making White Biryani (IMHO)
  • 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.
Aloo lovers: Yes you can add potatoes to this, just toss cubed chunks of one large or two small potatoes in when simmering the chicken to tenderness.