Biryani (برياني)

Biryani (برياني)

Print Friendly, PDF & Email

برياني ـ عربي

As I mentioned in one of my previous posts, rice is one of the popular dishes people cook in the Arab World almost every day. Yesterday, I invited my two nieces for lunch. My niece, Sahar, asked me if she could help in cooking lunch and she requested that we cook Biryani. So, I taught her how to make Biryani rice.
I used Biryani spice in this recipe which you can find in any international store. I also found it in Safeway, so check your local stores they might have it.

Since there are a lot of steps, I will try to separate them into three main parts: Steps A, B, and C.


  • Step A:
    • 1 small onion
    • 1 ½ garlic cloves, minced
    • 1 tbsp. fresh ginger, minced
    • 3 tbsp. salted butter
    • 1 whole chicken cut into 4 pieces
    • 1 tbsp. biryani spice
    • 1 tbsp. ground coriander
    • 1 tsp. salt
    • 1 ½ cups plain yoghurt
    • 1 tsp. cumin
    • 1 tsp. black pepper
    • 3 potatoes peeled and cut into 8 big pieces
  • Step B:
    • 2 cups basmati rice
    • 2 cups water
  • Step C:
    • ¼ cup mint, minced
    • ¼ cup parsley, minced
    • ¼ cup cilantro, minced
    • 2 small tomatoes
  • Topping:
    • One small white onion sliced
    • ¼ cup raisins
    • ¼ cup almonds, peeled
    • Oil for deep frying


  1. Step A:
    • Sauté onion, ginger, garlic and butter in a pot.
    • Add spices, potatoes, and chicken. Then stir it on high heat for about 5 minutes.
    • Add the yoghurt and mix well for a minute.
    • Cover and let it cook on medium heat for 25 minutes.
    • Remove chicken and put it in a baking pan.
    • Cover the pan with aluminum foil.
    • Bake the chicken for 15 minutes at 350 degree.
  2. Step B:
    • Boil rice and water for 2 minutes.
    • Reduce heat. Let simmer until water is absorbed and rice is half cooked.
  3. Step C:
    • Cut tomatoes into small pieces.
    • Mix tomatoes with mint, parsley and cilantro.
  4. Final Step:
    • In a deep pot, organize the following steps in layers:
    • Layer one: put half of the sauce and potatoes in Step A.
    • Layer two: half of the tomato mixture in Step C.
    • Layer three: half of the rice.
    • Repeat the layers with the remaining halves, ending with step A.
    • Cover the pot with aluminum foil and then the lid.
    • Let it simmer for 10 -15 minutes.
  5. Topping:
    • First: deep fry onion until dark brown.
    • After removing the onions from the oil, fry raisins for a few seconds.
    • After that Fry almonds until light brown.
  6. Serve rice on a big platter. Top it with the chicken and sprinkle the topping on it.


Leave a Reply

Your email address will not be published. Required fields are marked *