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Behold! An authentic Chicken Biryani recipe with simple, easy-to-follow instructions (no curveballs!) and mouthwatering, traditional Pakistani and Indian flavor. This recipe includes tips on how to get fluffy rice, tender chicken, and the distinct biryani taste. Tested to perfection!
It took me absolutely no effort to bring you this biryani recipe. All I had to do was find the best biryani in Houston, dissect it, hound poor Rizwan for details, perform 10+ trials, use the concepts in Salt Acid Fat Heat to further perfect it, survey my email list for preferences, interpolate to figure out spice quantities, and you know…cry a little.
In short, I literally ate, slept, and breathed biryani until I could proudly publish this most-beloved, highly requested recipe and do it justice. Phew. Let’s do this.
What is Biryani?
Biryani is an intricate rice dish made with layers of curried meat and rice. Given its use of adornments and luxurious finishes, it’s no surprise that biryani has roots in Persian cuisine.
There are two main methods of making biryani:
- Kachi (raw) biryani, made with raw meat and parboiled rice and cooked together, and
- Pakki (cooked) biryani, in which cooked meat and parboiled rice are steamed together.
In Pakistan, pakki (or cooked) biryani is most common, with several prominent varieties such as Sindhi, Karachi-style, and Bombay biryani. This recipe is an amalgamation of these styles and is similar to what you’d find at a typical Pakistani restaurant or dinner party.
Notes on the Ingredients for Chicken Biryani
I’ve intentionally chosen the ingredients and quantities to give this biryani a strong foundation. That said, this recipe can take quite a bit of substitutions and adaptations and still be excellent.
- Oil/Ghee: I’ve used oil for fluidity and ghee for taste.
- Onions: You can either thinly slice them (more traditional) or finely chop. If using a food processor to do this, pulse to chop so that it doesn’t blend into a paste.
- Bone-in, cut up, skinless chicken: I buy pre-cut up pieces of a whole chicken, but bone-in chicken thighs work too. You can also use boneless chicken, though it may require a shorter cooking time.
- Whole spices: A generous amount of whole spices are a distinct characteristic of biryani. Whole spices are meant to be discarded while eating, but if you don’t want to bite into them, feel free place them in a spice/muslin bag.
- Garlic + Ginger: I’ve given their quantities in whole form and tablespoons. I use a mortar and pestle or a food processor to crush them.
- Tomatoes: Since biryani has lots of sour ingredients like yogurt, dried plums (alu Bukhara), and lemon, I’ve found keeping the tomatoes to a minimum gives it just the right amount of tang.
- Yogurt: Not only does a yogurt marinade make the chicken more tender and flavorful, but it also makes cooking the biryani much smoother. For a dairy-free option, try using coconut milk.
- Rice: I suggest using aged, long-grain basmati rice you can find at some grocery stores, any Indian/Pakistani specialty store, or online.
- Dried Plums (Alu Bukhara): I always cherish the helping of biryani with these sweet surprises. Alu Bukhara are often used in biryani to give a sweet, tangy taste. They’re usually available at South Asian grocery stores, but if you can’t find them, you can either substitute with dried prunes or omit.
How to make Chicken Biryani – 3 Main Steps
I believe this recipe is as easy as an authentic biryani recipe can be – no superfluous or tedious steps that don’t contribute to big flavor. You’ll find that while it takes time, most of it is passive cooking time. And the end result is quite rewarding and impressive. These are 3 parts to making chicken biryani:
- Prepare the chicken curry.
Prepare the biryani masala (or use store-bought) and marinate the chicken.
Cook the chicken curry. While it’s cooking over low heat, prepare the rice.
2. Parboil the rice.
Bring a pot of water to a boil and parboil the rice. Drain and set aside.
3. Bring it all together for a final steam (‘dum‘).
Layer half of the rice, all of the chicken, and then the remaining rice on top. Add the finishing touches.
Allow steam to develop, then lower the heat and let the flavors meld.
Biryani Masala
Pakistani biryani is heavy on spice (and flavor!), and is often made with biryani masala, or simply put, a medley of spices that come together to give it a distinct, masaledar (or spice-laden) taste.
I recommend you use the biryani masala recipe below (all you need is a good spice grinder and a few extra whole spices). If you’d prefer not to, you can substitute your favorite store-bought biryani masala. This recipe has been tested and works great with Bombay Biryani Masala.
To make Biryani masala for this recipe, combine the following ingredients in a spice grinder and process until mostly smooth. Makes ~2 tbsp, which is the exact quantity you’ll need for this recipe.
- 1 medium dried bay leaf (tez patta)
- 2 dried button red chili peppers (sukhi lal mirch)
- 1 small whole mace (javetri)
- 1 2-inch cinnamon stick (daarchini)
- 4-5 whole cloves (loung)
- 1 black cardamom (badi elaichi)
- 1 star anise (baadiyan)
- 3-4 green cardamom pods (elaichi)
- 1 tsp roasted cumin seeds or black cumin seeds (shahzeera)
- 1/2 tsp black peppercorns (kaali mirch)
- 1/4 tsp fennel (saunf)
- 1/4 tsp carom seeds (ajwain)
Note: You don’t have to have every single one of these spices to make a wonderful biryani. Don’t worry if you’re missing some – it’ll still give your biryani exceptional flavor!
How to make the chicken tender and flavorful
There are 3 components that make the chicken tender and deeply flavored:
- Marinate the chicken in spices and yogurt. This infuses the chicken with noticeable flavor. Ideally, marinate overnight or for at least a couple hours, but I tested and found that it’s still very tasty if you marinate just before making the biryani.
- Take the chicken out of the fridge before you start preparing the biryani. Allowing the chicken to come closer to room temperature helps it cook more evenly and stay tender.
- Lastly, after sautéing the chicken in the hot oil, add water and allow the chicken to simmer gently, covered, over low heat.
How to parboil the rice to ensure fluffy rice in Biryani
Identifying doneness can be confusing, so I’ve simplified it by giving time parameters to take the guesswork out of boiling.
If you’re using the recommended aged, long-grain basmati rice, you’ll need to boil for 5 minutes. If you’re using newly harvested basmati rice often found in American grocery stores, it’ll require a shorter boiling time (around 4 minutes).
For reference, here’s how my rice acts minute-to-minute:
- At 3 minutes, the rice still has a raw center.
- At 4 minutes, the center has mostly cooked, but the rice kernel is still tough.
- Around 5 minutes, the rice starts to swell and the rice is just-cooked. In between 5 minutes and 5:30 seconds is when it’s ideal to stop boiling the rice.
- At 6 minutes, the rice is cooked, but starts to break easily without getting mushy.
- In between 7-8 minutes, the rice gets mushy once pressed between your fingers. This is a sign that it’s overcooked and is more likely to break during the ‘dum’ stage.
Tip: Drain the rice promptly so the hot water doesn’t continue cooking the rice.
Also note that a little overcooked or undercooked rice is not going to ruin your biryani.
Here’s how to fix overcooked or undercooked rice:
- If you overcook your rice:
-Lay the just-boiled rice on a flat tray immediately after boiling to ensure it doesn’t clump together.
-Steam (dum) for a shorter time to avoid breakage. - If you undercook your rice:
-Add ¼ cup of water on top of the rice during the steam.
-When covering the pot for steaming, use a damp kitchen cloth instead of dry to give extra moisture.
More tips to avoid mushy rice
- While the final chicken curry will have considerable amount of curry or ‘wet masala’, it shouldn’t be watery. As the recipe suggests, sauté out any excess moisture at the end and ensure that the oil has separated from the curry.
- Once the steam (dum) stage is complete, do not stir. Use a rice paddle or small plastic plate to scoop it onto the serving platter.
- Make sure you use the right kind of rice. Aged, long-grain basmati rice is naturally fluffier and perfect for biryani. Another good option is Sella Basmati rice, which is steamed while still in its husk. This variety is sturdier and can withstand a bit of overboiling better than traditional basmati.
- A bit of acid from lemon or vinegar is said to prevent the rice from sticking together.
What is the perfect rice to meat ratio for Biryani?
Determining the right ratio of rice to meat can be tricky. I figured the best way to break this down is with this table:
| Amount of Chicken | Amount of Rice | Servings |
| 2 ½ lb (1130 g) | 3 ½ cups (700 g) | 10-12 |
| 2.2 lb (1 kg – 1000g) | 3 cups | 8-10 |
| 1 ½ lb (680 g) | 2 ¼ cups | 6-8 |
| 1 ¼ lb (587 g) | 1 ¾ cups (350 g) | 4-6 |
| 1 lb (454 g) | 1 ½ cups | 4 |
Note that these are my preferred ratios. Feel free to increase the rice by 1/4 cup if you prefer more rice and less chicken.
How to get the authentic flavor of biryani
A whooping 52% of my email community found getting the taste right to be the most difficult part of making biryani. Here’s what I’ve found:
- A key component in getting the authentic flavor is to use much more spice (whole and ground) than what you would for a typical curry. The chicken marinade and curry should have intense flavor, otherwise it’s likely to mellow out when combined with the rice.
- Leading into this, there should be plenty of curry or ‘wet masala‘ to the chicken.
- Lastly, the steaming (‘dum’) is pivotal in marrying the flavors to give it the distinct biryani taste and aroma. In Rizwan’s words, ‘biryani ka naam dum hai’ (biryani is all about the steaming).
Steaming (‘Dum’) for Chicken biryani
I’ve found Rizwan’s statement to be true. When steam permeates through the rice, spices, herbs, and chicken, it infuses the biryani with so much flavor that each bite is a treat.
What pot to use for steaming/dum
Though you can use any pot or pan you’d like to prepare the chicken and parboil the rice, a Dutch oven or deep pot (at least 5 qt) will be helpful for the steaming (‘dum’) stage.
Unless you’re making larger quantities, don’t worry about buying a special pot for biryani. I’ve tried using a cheap dutch oven with a tava underneath and a cast iron dutch oven and both worked well. Here are a few tips:
- Heavy-bottomed or cast iron dutch ovens take longer to develop steam, but they are better at preventing the rice from sticking to the pot.
- If your pot isn’t heavy bottomed, use a heat diffuser, flat griddle, or tava underneath it to prevent the rice from sticking to the bottom.
- Use a Dutch oven or pot with straight edges. The goal during the steaming stage is to keep the steam inside, and deep, straight edged pots are better at retaining steam.
Layering the Chicken Biryani
I’ve kept the layering simple, but you can make it as festive as you’d like by adding sliced tomatoes, fried onions, or green chili peppers in between or on top of the chicken and rice.
How to double this recipe
I’ve tested this recipe several times with double the quantity. Here’s what’ll change:
- Increase sauté times.
- Use larger pans, especially for steaming.
- When adding water to cook the chicken (Step 4), instead of doubling and adding 1 full cup, reduce to 3/4 cup of water. The water should cover about 1/3 of the chicken. This makes it easier to sauté out the water after cooking the chicken.
Tip: To double the recipe within the recipe card, simply hover to top right of the ingredients and adjust the recipe by clicking 2x. This will adjust the all the ingredient quantities for you. Note that the quantities in grams will not automatically adjust.
How to make this biryani with potatoes
Potatoes in biryani are a point of contention, with responses ranging from “Is it even biryani if it doesn’t have potatoes?” to “With potatoes, it’s pulao.”
I thought it’s best for me to explain how to add them and then leave it up to you.
To add potatoes to this recipe, peel and cube 2 small russet potatoes and either 1) add them along with the tomatoes in Step 4 OR 2) fry and cook them separately, then layer them in with the chicken or underneath the rice during the steaming/dum.
What to Serve with Biryani
Biryani is a stand-alone dish, and a simple raita or herbed yogurt will be enough alongside it. If you’re serving it for guests, kebabs like Aloo Ki Tikki (Potato Cakes) or Shami Kebab would work well. If you want to make the spread elaborate, a curry like this Easy Instant Pot Beef Curry (Stew) or Beef Kofta Curry would be wonderful along with naan. Vegetarian options like this Baingan Bharta or Zucchini Curry also work great.
More Pakistani Chicken Recipes you’ll love
Instant Pot Chicken Pulao (Quick & Easy) + Video
Pakistani Chicken Karahi (Easy & Authentic)
Authentic Chicken Korma
Instant Pot Chicken and Potato Curry
Coconut Chicken Curry with Potatoes
Pakistani Chicken Biryani (The BEST!)
Ingredients
- 1 1/4 lbs bone-in, cut up, skinless chicken, cleaned and excess skin removed (~567 g)
Marinade
- 1/2 cup plain whole milk yogurt (~115g)
- 1 tbsp neutral oil
- 2 tbsp biryani masala (recipe in post) or sub store-bought biryani masala
- 1 tsp coriander powder
- 1/2 tsp cumin powder
- 1/2-1 tsp red chili powder start with 1/2 tsp if using store-bought biryani masala
- 1/4 tsp turmeric powder
- 1/4 tsp nutmeg powder
- pinch cane sugar omit if using store-bought biryani masala
- 2 tsp kosher salt start with 1 ¼ tsp if using store-bought biryani masala
Whole Spices
- 3 medium dried bay leaves (tez patta)
- 5-6 whole cloves (loung)
- 4-5 whole black cardamoms (badi elaichi)
- 6 star anise (badiyaan)
- 6 green cardamom pods (elaichi)
- 2 3-inch cinnamon sticks (daarchini)
- 3/4 tsp cumin seeds (zeera)
- 1/2 tsp whole black peppercorns (kaali mirch)
Parboiled Rice
- 1 3/4 cups aged, long grain basmati rice (~350g)
- 1 1/2 tbsp kosher salt
- 1 tbsp oil
- 1 tsp lemon juice or vinegar
Biryani
- 1/4 cup neutral oil plus more as needed
- 2 tbsp ghee or sub butter
- 2 medium yellow onions (~400 g) thinly sliced or finely chopped
- 6-8 garlic cloves crushed (1 tbsp heaped)
- 1- inch ginger crushed (1 tbsp heaped)
- 1 small tomato (~75-80 g) finely chopped
- 1-2 small green chili peppers (such as Thai or Serrano) chopped
- 5 dried plums (alu bukhara)
- 1/3 – 1/2 tsp kosher salt
- 1 tsp garam masala may omit if using store-bought biryani masala
- 1/2 tsp red chili flakes optional
- 1 tsp kewra essence depending on strength
- 1 tsp lemon juice
Layering/Topping
- 1/2 tsp chaat masala or garam masala
- 1 tbsp oil
- 1/4 cup cilantro leaves chopped
- 1-2 tbsp mint leaves chopped (or sub more cilantro)
- 1/8 tsp yellow/orange food coloring mixed with 1 tbsp milk or water
- 1 lemon thinly sliced (5-7 slices)
For Serving
- Raita or yogurt
Instructions
- In a medium bowl, combine the chicken with the ingredients listed under ‘marinade’. Cover and set aside or refrigerate (ideally) up to overnight. When ready to use, allow the chicken to come to room temperature.
- Thoroughly wash the rice and soak it in water. Set aside.
- Heat a large, heavy bottomed pan over high heat. Add the oil, ghee, and onions and sauté until the onions are golden (~15-20 minutes). Deglaze the pan with ¼ cup water. Once the water dries up, add the whole spices, garlic, and ginger and sauté for another 2 minutes.
- Add the chicken with its marinade and sauté until it changes color (~2-3 minutes). Add the tomatoes, green chili pepper, and dried plum (alu bukhara) and stir to coat. Add ½ cup water (the water should cover about 1/3 of the chicken) and bring to a gentle boil.
- Turn the heat down to a gentle simmer (this is low heat on my stovetop), cover, and allow the chicken to cook for 30 minutes, stirring midway. While the chicken is cooking, proceed to the next step. Turn off the heat once the chicken has cooked.
- Meanwhile, prepare the rice. Place a medium pot over high heat and bring 7 cups (1.75 quarts) of water to a boil. Add salt, oil, and lemon juice/vinegar and stir. Once the water comes to a boil, drain and add the rice. Stir, and bring it back up to a boil. Once it comes to a boil again, boil for 5 minutes (no more than 5 minutes and 30 seconds), or until the rice is just cooked with a bite to it. It shouldn’t get mushy when pressed between your fingers.* Drain and set aside.
- Uncover the chicken. Raise the heat to medium-high to sauté out any excess water for 2-3 minutes. Add salt, garam masala, and red chili flakes for more heat (if desired). The oil will have separated from the ‘masala’. Turn off the heat. Add kewra water and lemon juice and stir to combine.
Steaming ('Dum')
- If needed, lightly oil the bottom of a dutch oven or stock/soup pot. Layer half of the drained rice. Sprinkle 1/4 tsp of the chaat/garam masala on top of the rice. Add in all the chicken, and top with the remaining rice. Sprinkle the remaining 1/4 tsp of chaat/garam masala. Drizzle in the colored milk and oil. (Optional: Sprinkle a pinch of food coloring directly for more variation in color.) Sprinkle the cilantro leaves, mint leaves, and arrange the lemon slices on top.
- If your pan isn’t heavy bottomed, place a heat diffuser, flat griddle, or tava underneath the pan to diffuse the heat. Layer the lid with a kitchen cloth (or aluminum foil) and seal tightly.** Turn on the heat to medium and allow the biryani to develop steam for 4-5 minutes. You’ll be able to feel the steam starting to escape the sides. Then turn down to the lowest heat and allow it to cook in its steam (‘dum’) for 20 minutes. Turn off the heat and allow the biryani to rest with the lid on for 10 minutes. Do not stir or mix. To serve, gently move on to platter with rice paddle or small plate. Serve hot with yogurt or raita.
Hi Izzah,
I’ve been looking for a great biryani recipe and you’ve really nailed it. Love your techniques and the recipe was a great hit!
Thank you so much, Vincent. So nice of you to say that!
Salaam Izzah!! This was amazing 🙂 well worth the wait and I appreciate the details you provide us with, we’re so lucky to have you!!!!
do you have any tips or a recipe for the instant pot? I would love to try this in the instant pot on a week night but don’t know if it will work!! Looking forward to hearing back from you 🙂 thanks again
W.S Farah! I’m honored to hear that! There are several factors that go into it so I’m hesitant to share tips without a recipe. I’m hoping to get the IP version up very soon iA! Thanks so much!
Such a wonderful recipe! I’ve been trying to get my biriyani right for years!! Thank you, thank you! Do you think I can use the same masalas and try with lamb instead?
Hi Anna! I’m so glad I was able to help. Yes, it’d certainly work and I’ve had many people report success!
Although I have made biryani many times before using different recipes, your recipe is the best one I have ever tried!
I used your awesome tips and the one about the rice was very useful!
The biryani came out just perfect! ❤
Thank you for all the efforts and for openly sharing all your tips!
Best of luck!
So happy to help and I appreciate you taking the time to review. Thank you, Ambreen!
Your recipe provided many of the details I was looking for in making biryani. It was absolutely delicious. I am looking forward to making it again in impress my friends. Thank you so much.
Glad to hear that, Nora! Thanks very much for sharing!
Loved it! Used mutton, so had to cook it a bit longer. Reminded me of the Pakistani biryanis we used to get in Dubai. Thanks a lot.
Sounds delicious! Thanks so much, Abraham!!
Thank you for this recipe. It tasted exactly like the biryani that we get from a restaurant here near us. I had been looking to replicate this at home and you made it so easy.
Happy to hear that, GB! This is a restaurant-inspired recipe so I’m glad it fits the bill!
Thank you so much for the recipe! I have to try this! Can we make this is the instant pot too?
Thank you, Lena! An IP version is currently in the works!
It turned out so good AL! Thank you for the recipe 🙂
Wonderful! Thank you, Mariam!
I’ve been trying to make a well balanced flavourful biryani for about 4 years but have always ended up with overly spicy and mushy rice and less salt. Not being a very experienced cook, I wanted detailed instructions on how to cook the gravy and the rice (especially the rice!!). And never found those in any recipe online. I am so happy I found this recipe, I’ve been following Izzah for a while and this is the first recipe of hers I’ve tried and it was just THE BEST. Perfectly balanced flavours and perfect non mushy rice!! Thank you for your hard work and such detailed instructions. I can’t thank you enough. My husband whose favourite desi food is biryani said this biryani was epic and also couldn’t believe I made such a good biryani after all these years of trying ???? thank you soooo much Izzah!! Now I also want a mutton palao recipe ????
Thanks so much for coming back to leave such a nice comment, Ayza. Means a lot to me. I’m happy I was able to help and so glad you gave it a try. Yes, mutton pulao is on the list! Thank you!
I am so impressed with the detail in this post , can’t wait to make this for the family.
Thanks, Jowairiya! I hope you get a chance to try it!
Amazing biryani recipe, thank you for your hard work. My husband loved it! This is my go to recipe from now on!
5 stars!
This is guaranteed goodness! And I love the way she details everything in the recipe. Thank you for this it’s a new family favorite!
Thank you so much, Shazzra!!!
I made this recipe yesterday and WOW! Truly the most authentic, easy to follow recipe of Chicken Biryani I have ever come across. My MIL (who is very Pakistani) said this was professional level delicious. Thank you so much for taking the time to put this together – I can’t imagine it was easy, but I am so grateful!!
Comments like this make it all worth it. Thanks so much, Abs!
thank you for your detail ,well spoken recipe .will thy this one out .where others have failed.
wish me luck
zia
Thank you! Hope you get a chance to try it!
Made this recipe twice in one week and it’s an understatement to say it was a hit with the family! My only variation was to save some fried onions to layer them on top of the rice. Glad to have found this winner of a recipe!
Thank you very much for trying and sharing your review, Sowmya. I’m happy you found it too. 🙂
Can I substitute cane sugar with regular sugar ?if not, is cane sugar a must ?
Regular sugar is perfectly fine. That’s just the type I use so I specify. It’s not essential but I use it to balance out the strong spices.
Thanks for such a fast response! I’ll be trying out this recipe soon, so excited to try it with all the time and effort you have spent researching !
Izzah, I’m making this recipe again tomorrow but all I have on hand is chicken breast. How can I adjust the time to avoid overcooking?
Glad to hear that, Faiza. Assuming the chicken breast would be cubed or diced, I’d suggest around 15 minutes. I’ll update the instructions once I test!
I tried this recipe and if i say that i can call it as “Biryani – Made Easy”; it will be very true. I was surprised by the ease of understanding the recipe and the process of making it. Additionally, I was amazed by the flavor and taste that I had once cooked. It was liked by everyone in the family and I think I will be cooking it every week.
The only thing I would suggest that always make sure that you have all the spices listed before you start so you can get the full flavor of this wonderful biryani.
So happy to hear that. Thank you so much!
This is the first time I made biryani as I was missing it since I moved out. I went out and purchased a dutch oven, and I’m so glad I did!! The recipe was INSANELY delicious, I shocked myself. This will be my go-to recipe for biryani. Can’t wait to try your other recipes!!
Love it! Thank you so much, Faiza!
THANK YOU! I was always too intimidated to make biryani but your thorough and detailed recipe gave me the courage to try it out. Wow! I followed everything to a T and it turned out so delicious!!! My husband could not get enough and is already excited for me to make it again! 🙂
That’s amazing, Elina! My pleasure and thank you so very much for taking the time to leave such a nice review!
Thank you so much for sharing the recipe. I used to love Biryani that my Mom made. I have tried a few times using Shan masala and few other recipes but none came close to satisfying me. I cut down some red chillies and garam masala and it came out amazing!
Wonderful to hear that, Saima! Thanks so much for sharing!
Oh wow!! This recipe is over the top delicious!
This was my first time making biryani and I couldn’t have done it without this detailed step by step instruction. The notes and tips were a huge help, I’m pleasantly surprised I was able to successfully make this dish, can’t wait to share with friends and family. Thanks Izzah!!
VERY happy to hear that, Rachel! Thanks so much for trying and taking the time to review!!
Hi, Can I bake the biryani in the oven instead of cooking it on the stovetop?
Though I haven’t tried it, I know several people who do this for the dum. My understanding is that it’ll take around 15 minutes at 350F. I plan to update the post once I try this!
Thank you! I’ll try and let you know how it turns out!
What is the best store bought biryani masala?
I haven’t tried many but heard good things about Shan’s Bombay Biryani Masala, which this recipe has been tested with.
This was my first time making Biryani and both my husband and I were pleasantly surprised how delicious it turned out! We will be making it again this weekend and I’ve been counting down the days. This recipe gives me the confidence to invite people over for biryani. Thank you for the detailed explanation and thanks for sharing your recipe.
Delighted to hear that, Sana! You’re welcome. Thanks so much for trying and sharing your review!
It took me hours to cook this biryani but the end result was great! My Pakistani husband loved it and ate two big plates of it for his dinner last night. I guess I will have to make it again soon. Thank you for sharing this amazing recipe Izzah.
Aw, I’m so happy to hear that! Thank you, Angela!
This was my first time making biryani and it turned out better than all the experienced aunties’ biryanis! It had a fresh and flavorful punch without making us feel heavy or sick afterwards. Definitely recommend this recipe to anyone looking to make biryani! My husband and I can’t get enough of it. 🙂 Thank you for the recipe!!
Yay!! Thank you, Eshi!!!
Very easy to follow, and ONE OF THE MOST FLAVOURFUL biryanis I have ever eaten. Izzah is a legend, and if you want to trust someone with a biryani recipe, I assure you that it is her!
You’ve made my day, Munazza. I’m humbled! Thanks so much for trying and sharing such a sweet comment!
It feels like I can make a perfect biryani too. Thanks you for creating and sharing all the surprisingly easy to follow yet authentic tasting recipes.
Yay! Thank you!
This is an insanely brilliant recipe! I can’t thank you enough for all the hard work that you put into this project. Honestly, I was planning on doing the same but now I don’t have to. I can’t believe that I could make the perfect biriyani! thanks so much!!
Wow, what a wonderful comment to see. Thank you so much, Soma! Makes it all worth it!!
This recipe is outstanding! The family has been raving about it for days, it was THAT delicious! Thank you for making even the most complex recipes so easy to follow!
Thanks so much, Anna!!!
What a delicious recipe!
Thank you!
It was excellent and what thorough information.. loved it.. what recipes can we get from you
Yay! Thank you, Payal!!
Excellent detailed recipe. Best taste ever you can have for Biryani. Thank you for sharing!
The best biryani I have ever had in my entire life!! Izzah thank you!!! Seriously thank you!!
Best comment ever. Thank you so much, Nina!!
This biryani was SO YUMMY!! This is the best recipe available anywhere – so detailed and clear. The taste was just as lovely as its presentation- no mushy or undercooked rice! Well worth the wait. Thank you so much!
Thanks so much for coming back to review, Marianne! What a nice comment to receive. I truly appreciate it!
Can’t thank u enough for the enormous effort u have put in!U have explained everything so well for novices like me…My biryani is always a mushy mess…For telling the quantities in exact grams,the timings for rice,the chicken rice ratio this recipe deserves 5 BIG stars!!!!
Thank you so much, Izza! Hope you get a chance to try it!
This was much awaited. Thank you for such an amazing recipe!
Thank you!!
One of the bessst post… couldn’t wait to try, Ill print this out and then paste this card in my kitchen diary kaash sahe bn jaye ab k
Yay! Thank you!!
This is so well-researched!! Love it 🙂 Definitely looking forward to trying it out.
Thanks so much! Hope you get a chance to try it!
Awesome! Thank you so much for all the detailed tips. Can’t wait to try this!!
Thank you! Excited for you to try it!
Hi, thanks for the great recipe. I always have a hard time with my pots, my rice always sticks to the bottom. Can you recommend pots that you used that are best for rice/biryani?
Thanks!
Maryam
Hi Maryam! I didn’t suggest specific pots because I tried using both a cast iron 5.5 Qt Le Creuset Dutch oven and a cheap dutch oven with a tava underneath to diffuse the heat and both worked very well. If it’s sticking, it’s probably not thick-bottomed enough. If you have a tava or flat griddle, try using underneath your pot for the dum.