By: Olivia Anderson

Many people think that rice can only be served as a side dish, but it’s not! With this recipe, I will try to prove it to you.

Have you heard of the famous Indian dish – biryani? Or maybe you have already tried it? At first glance, such a dish may seem like an ordinary pilaf to all of us, but do not be fooled. The secret of real biryani is juicy, crispy meat, Indian spices and, most importantly, crumbly rice. Therefore, before preparing this dish, it is very important to choose the right and high-quality rice. True traditional biryani is not made from just any, but only from basmati rice, which has a light nutty aftertaste and does not stick together when cooked.

Written sources claim that biryani comes from the Persian pilaf that came to India in the 15th and 16th centuries. In India, it was constantly improved by the chefs of the royal family, using only flavors typical of the local region, and thus one of the most common Indian dishes was born. In ancient times, biryani was supplied only to the royal family and only in gold or silver plates, but over time it spread throughout South Asia (India, Pakistan, Bangladesh) and became an integral part of their cuisine.

Many locals say that the celebration is impossible to imagine without a huge bowl of biryani. When preparing such a dish, the house will smell like a spice shop, it will create a huge feeling of coziness, and eating it will bring the family and/or guests together, promote communication and strengthen the bond. In fact, the dish may remind us a little of a simple pilaf, but as I said, don’t be fooled, because the Indian spices will give it a completely different character! We try to cook and have fun.


  1. chicken drumsticks: 500 grams (with skin and bones)
  2. basmati rice: 200 grams
  3. garlic: 1
  4. mint: a few sprigs, chopped
  5. chili pepper: 1
  6. natural yogurt: 150 milliliters
  7. chili powder: 1 teaspoon
  8. garam masala spices: 1.5 tbsp.
  9. water: 350 milliliters
  10. salt
  11. pepper
  12. garlic: 4 cloves
  13. ginger: ~ 2-3 centimeters in size
  14. ground turmeric: a quarter teaspoon
  15. bay leaf: 1
  16. cloves: 6
  17. cinnamon: 1 tbsp
  18. ghee: 2 tablespoons (or vegetable oil)
  19. cumin – 1 tbsp. l. (or darkness)
  20. saffron: pinch (optional)
  21. fried onions: a little (for serving; optional)
  22. raisins: 30 grams (optional)
  23. cashews: 30 grams (optional)
  24. cardamom pods: 4 (optional, but very suitable)
  25. star anise: 1 (optional, but very good)


  1. The Very step is to Marinate chicken. In a bowl, combine chopped garlic cloves with grated ginger, a pinch of salt, 1/4 teaspoon turmeric, 1 tablespoon garam masala spice mix, 1/2 teaspoon ground chili, and 50 ml yogurt.
  2. Next, cut the chicken drumsticks lengthwise between the bones, place in the marinade and marinate for at least 60 minutes (or overnight).
  3. Also prepare the rice so that it remains voluminous. Soak them in water and hold for half an hour. Then drain the water.
  4. Let’s start cooking biryani. In a saucepan over medium heat, dissolve two tablespoons of ghee or ghee.
  5. Add bay leaf, cloves, cinnamon, cumin (or cumin) seeds and, if using, star anise and cardamom pods. Roast the spices to bring out the flavor.
  6. After 3-4 minutes, add the onion cut in half and fry until lightly browned.
  7. Add chicken, fry until browned.
  8. Add 60 ml of natural yogurt, chopped mint leaves, one chopped chili pepper, one teaspoon of garam masala spice, one teaspoon of ground chili pepper and a little salt. Mix everything very well and spread evenly over the bottom of the pan.
  9. Put the previously washed dried rice on top, pour 350 milliliters of water and half a teaspoon of salt.
  10. Then sprinkle with a little chopped mint, fried onions (optional). Also, if you are using it, mix saffron with two tablespoons of hot water or milk and pour over the top.
  11. In a separate pan, fry the raisins and cashews in a little oil for about 30 seconds, pat them dry on a paper towel and place on top of the biryani.
  12. Cover the pan with a lid, lower the heat and simmer for about 15 minutes.
  13. Then remove from heat and keep covered for about 10 minutes.

Served with vegetable salad and yogurt sauce:

Very tasty served with vegetable salad and yogurt sauce. For the yogurt sauce, I mixed 90 milliliters of natural yogurt with crushed mint leaves, salt, half a lemon juice, and a little water.

Enjoy your meal!

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