Recipes > Biryani
Biryani
Biryani is a royal, aromatic one-pot dish layered with fragrant basmati rice, spiced chicken, caramelized onions, and fresh herbs. Using premium Mayil Mark rice ensures long grains, fluffy texture, and perfect separation after cooking. This recipe delivers rich taste, beautiful aroma, and consistent results every time – perfect for weekends, celebrations, or special family meals.
| Ingredients | Quantity |
|---|---|
| Mayil Mark basmati rice (rinsed, soaked 20 mins, drained) | 2 cups |
| Chicken (cleaned, medium pieces) | 500 g |
| Curd (thick yogurt) | ½ cup |
| Ginger garlic paste | 1½ tablespoons |
| Red chilli powder | 1 teaspoon |
| Turmeric powder | ½ teaspoon |
| Biryani masala | 1½ teaspoons |
| Bay leaf | 1 no |
| Cinnamon stick | 1-inch |
| Mixed nuts (cashews, almonds, raisins) | ½ cup |
| Cloves | 3-4 nos |
| Green cardamom pods | 2-3 nos |
| Star anise | 1 no |
| Large onions (thinly sliced) | 2 nos |
| Tomatoes (chopped) | 2 nos |
| Green chillies (slit) | 2 nos |
| Mint leaves (chopped) | ½ cup |
| Coriander leaves (chopped) | ½ cup |
| Lemon juice | 1 tablespoon |
| Ghee | 2 tablespoons |
| Cooking oil | 2 tablespoons |
| Salt To taste | -- |
| Warm milk + saffron (optional) | 2 tablespoons |
Easy Biryani Recipe Instructions
1. Cook the Rice
Boil 6 cups of water with salt and whole spices (bay leaf, cinnamon, cloves, cardamom, star anise). Add soaked Mayil Mark rice and cook until 80% done. Drain and set aside.
2. Marinate the Chicken
Mix chicken with curd, ginger garlic paste, chilli powder, turmeric, biryani masala, and salt. Let it rest for at least 30 minutes for deeper flavor.
3. Prepare the Masala Base
Heat oil and ghee in a heavy-bottom pan. Add sliced onions and sauté until golden brown. Add green chillies and tomatoes. Cook until soft and oil separates.
4. Cook the Chicken
Add the marinated chicken to the masala. Cook on medium heat until the chicken is 90% done and a thick gravy forms.
5. Add Herbs and Flavor
Stir in mint, coriander leaves, and lemon juice. Mix well to enhance aroma.
6. Layer with Rice
Spread the partially cooked rice evenly over the chicken masala. Drizzle saffron milk and a little ghee on top for rich color and aroma.
7. Dum Cooking
Cover tightly with a lid. Cook on low flame for 15–20 minutes. This slow cooking blends all flavors beautifully.
8. Final Touch
Turn off heat and rest for 5–10 minutes. Gently fluff the rice before serving. Garnish with fried onions and fresh herbs.
| Ingredients | Quantity |
|---|---|
| Mayil Mark basmati rice (rinsed, soaked 20 mins, drained) | 2 cups |
| Chicken (cleaned, medium pieces) | 500 g |
| Curd (thick yogurt) | ½ cup |
| Ginger garlic paste | 1½ tablespoons |
| Red chilli powder | 1 teaspoon |
| Turmeric powder | ½ teaspoon |
| Biryani masala | 1½ teaspoons |
| Bay leaf | 1 no |
| Cinnamon stick | 1-inch |
| Mixed nuts (cashews, almonds, raisins) | ½ cup |
| Cloves | 3-4 nos |
| Green cardamom pods | 2-3 nos |
| Star anise | 1 no |
| Large onions (thinly sliced) | 2 nos |
| Tomatoes (chopped) | 2 nos |
| Green chillies (slit) | 2 nos |
| Mint leaves (chopped) | ½ cup |
| Coriander leaves (chopped) | ½ cup |
| Lemon juice | 1 tablespoon |
| Ghee | 2 tablespoons |
| Cooking oil | 2 tablespoons |
| Salt To taste | -- |
| Warm milk + saffron (optional) | 2 tablespoons |
Easy Biryani Recipe Instructions
1. Cook the Rice
Boil 6 cups of water with salt and whole spices (bay leaf, cinnamon, cloves, cardamom, star anise). Add soaked Mayil Mark rice and cook until 80% done. Drain and set aside.
2. Marinate the Chicken
Mix chicken with curd, ginger garlic paste, chilli powder, turmeric, biryani masala, and salt. Let it rest for at least 30 minutes for deeper flavor.
3. Prepare the Masala Base
Heat oil and ghee in a heavy-bottom pan. Add sliced onions and sauté until golden brown. Add green chillies and tomatoes. Cook until soft and oil separates.
4. Cook the Chicken
Add the marinated chicken to the masala. Cook on medium heat until the chicken is 90% done and a thick gravy forms.
5. Add Herbs and Flavor
Stir in mint, coriander leaves, and lemon juice. Mix well to enhance aroma.
6. Layer with Rice
Spread the partially cooked rice evenly over the chicken masala. Drizzle saffron milk and a little ghee on top for rich color and aroma.
7. Dum Cooking
Cover tightly with a lid. Cook on low flame for 15–20 minutes. This slow cooking blends all flavors beautifully.
8. Final Touch
Turn off heat and rest for 5–10 minutes. Gently fluff the rice before serving. Garnish with fried onions and fresh herbs.
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