Quick Biryani (Indian Style Spiced Rice)

Jennifer’s Biryani

Marinade (or you can purchase Biryani seasoning, pre-made)

  • 1/ 2 lb. boneless, skinless chicken thighs, or vegetables (cut into small pieces)

  • 10 garlic cloves, minced

  • 2 tsp finely grated fresh ginger

  • 1/4 tsp ground turmeric

  • 1/4 tsp cinnamon

  • 1/2 tsp cayenne (adjust spiciness to taste)

  • 1/2 tsp ground cardamom

  • 2 tsp garam marsala

  • 2 tsp coriander (Sub: a few sprigs of fresh cilantro, chopped)

  • 1 tbsp cumin seeds

  • 2 tbsp sweet paprika

  • 2 tbsp salt (or less, to taste)

  • 10 cloves

  • 5 dried bay leaves

  • 1 star anise

  • 4 green cardamom pods (or more, to taste)

Other Ingredients

1 large onion, thinly sliced (hard fried)

3 cup plain yogurt

1/4 cup water

2 sprigs of fresh curry leaves (Sub: Lime zest 2 tsp)

4 cups cooked and refrigerated basmati rice

1 cup oil, for frying (or ghee)

1 tsp saffron threads (optional)


1. Cook 2 cups (dry) Basmati Rice, according to package instructions. Refrigerate until cold.

2. In a large wok or deep pan heat oil and fry onions until begin to brown and crisp

3. Add curry leaves, star anise, cinnamon, cloves, garlic, ginger

4. Add marinated chicken (or vegetables), toss around on med-high to high heat until browned and cooked throughout

5. Add cold cooked rice and toss all around until well cooked

6. Serve hot and topped with cilantro, yogurt, and roti.

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