White Biryani – Gloriously aromatic and EASY!

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Easy to make, beautifully aromatic White Biryani that has tons of flavour! Make this easy Biryani and wow your loved ones with something a little different! Step by step pictures and video belowA dish of white biryani in ¾ view. A small dish of cucumbers and onions in the foreground  

White Biryani’s popularity made me doubtful at first since its appearance suggested no taste would be present. I was wrong.

What does White Biryani taste like?

This is a question I had often asked myself.

A white korma with mild flavor becomes spicier through green chilies which emerge even more flavorful due to nutmeg and mace and anise seed (saunf) scents. The dish gains its fresh and herbal character from cilantro and mint. With me so far? Okay. The mixture needs a few drops of kewra extract. The familiar ingredients create through their compound creation an absolutely delightful outcome.

Why is White Biryani White?

White Biryani is white because of three reasons.

  • One: the onions are sautéed till translucent, no browning required. If you are like me and read that as me saying it’s quicker to cook the onions then I’d like to give you a little high five.
  • Two: White Biryani is white because there are no tomatoes that would alter the colour

Three: Biryani gets it’s punchy colors from one of two things – saffron or food coloring. This recipe uses neither saffron nor food coloring.

Why is it not just a pulao: what is the difference between a pulao and a biryani ?    A pulao is a one pot dish. For example this all time crowd favorite Chicken Pulao right here. In a Biryani the rice and meat are cooked separately then layered like the Beef Biryani here or the Punjabi Chicken Biryani here.   This White Biryani is cooked in two pots: one for the rice and for the chicken and they’re then layered and steamed.

White Biryani

Equipment

  • Wok/Saute Pan
  • Large pot (ceramic or non stick preferred) for rice
  • Cheesecloth/ Muslin cloth for spice bundle

Ingredients

Biryani Masala

  • 2 lb chicken (bone in, 1.5 for boneless)
  • For the marinade
  • ½ cup yoghurt
  • 1 tbsp ginger paste
  • 1 tbsp garlic paste
  • 1 tsp green chili paste (or ⅔ minced green chilies)
  • 1 tbsp lemon juice
  • 1 tsp salt
  • 1 tsp white pepper
  • 1 tsp garama masala powder
  • 1 tsp coriander powder
  • ½ tsp pepper
  • 1-2 small pieces of mace (or ¼ tsp ground)
  • grating of nutmeg (a pinch)
  • For Cooking
  • ½ cup oil
  • ½ tsp cumin seeds
  • 2 onions sliced (tennis ball sized)

Rice

  • 2.5 cups rice (basmati)
  • salt (see notes)
  • For the Potli/ Spice Bundle
  • 3 green chilies
  • 1 tsp cumin seeds
  • ½ tbsp saunf (anise seeds)
  • 4 green cardamom
  • 1 black cardamom
  • 1 small piece cinnamon stick
  • ½ tsp whole black pepper
  • ½ tsp cloves
  • 1 bay leaf

Layering

  • 3 tbsp chopped fresh mint
  • 3 tbsp chopped cilantro/coriander
  • 2-3 halved green chilies
  • squeeze of lemon juice
  • a few drops of kewra essence

Instructions

Chicken Biryani Masala

  • Combine the marinade ingredients in a bowl, add the chicken and set aside for at least 30 minutes.
  • Heat your pan/wok add oil on medium high heat.
  • When the oil is hot, add the cumin seeds then the onions
  • Saute until the edges start to change color and then immediately add your marinated chicken.
  • Stir the chicken well, sautéing until it’s all changed color.
  • Add a splash of water, bring it to a simmer then turn down the heat and cook for 20-25 minutes or until the chicken is tender.
  • Increase temperature stimulation to dry the masala mixture by occasionally mixing it while the oil floats above while the chicken develops a nice golden color that adheres slightly to the pan base. Taste and adjust seasoning.

Rice

  • Wash the rice well, rinsing till the water turns more or less clear, and soak for at least 30 minutes.
  • Place all the ingredients listed in the Potli/Rice Bundle category and set aside until ready to cook
  • Bring a large pot of salted water to boil with the potli in it
  • Add the washed rice and cook until the grains of rice will break easily with a little pressure, but not become mushy. For me this is usually anywhere between 7-10 minutes.
  • Drain the rice and remove the potli.

Layering

  • Place half your rice on the bottom of your rice pot
  • Gently spoon over every single bit of your chicken biryani masala
  • Add the mint, cilantro, and green chilies.
  • Top with remaining rice

  • Now squeeze over a little lemon juice and add a few drops of kewra. Steam on low heat for 20-25 minutes.

    Notes

    Rice: Biryani rice requires excess water when cooking because it will enhance the grain expansion along with decreasing the likelihood of overcooking the rice. I add two tablespoons of measuring spoons to the water then check if the salt strengthens to the right level before moving forward.

    Ideal Sequence for Making White Biryani (IMHO)

    • Marinade Chicken, refrigerate until 30 minutes before cooking
    • Wash and soak rice
    • Make the Potli
    • Slice onions
    • Cook time: Start the chicken first, boil the rice water and cook rice whenever convenient for you.

    Aloo lovers: Yes you can add potatoes to this, just toss cubed chunks of one large or two small potatoes in when simmering the chicken to tenderness.