Spiced chicken layered with saffron-infused basmati rice, fried onions, and fresh herbs — then sealed and steamed until every grain is perfumed. A feast in a single pot.
Soak the rice: This is essential for long, separate grains. 30 minutes minimum. The soaked rice par-cooks quickly and finishes perfectly in the steam.
70% cooked rice: The rice should still have a firm bite when you drain it. It finishes cooking during the sealed steaming step — if you fully cook it first, it'll turn to mush.
Saffron milk: The saffron milk creates the signature golden streaks throughout the biryani. Steep the saffron in warm milk for at least 10 minutes before drizzling.
Don't peek: Once you seal the pot, do not lift the lid. The trapped steam is what cooks the rice through and melds the flavours together.
Fried onions on top are not optional: They add sweetness, crunch, and that unmistakable biryani flavour. Buy them pre-made or fry your own until deeply golden.