20/09/2026
What happens when you break the seal on a perfectly cooked biryani? A burst of saffron, spices and steaming rice fills the air. This , we celebrate the ingredient at the heart of iconic dishes around the world, including this classic biryani. Using the traditional dum method, marinated chicken and fragrant rice are cooked together under a dough seal, locking in flavor and aroma.
We prepared it using LDC's Bela Luna® rice and Vibhor® soybean oil. Save and share this recipe.
For the Biryani
• 1 kg bone-in chicken pieces
• 1 tbsp salt
• 1 tbsp ginger-garlic paste
• 30 g red chili paste
• 120 g browned onions
• 1 tsp cardamom powder
• 3-4 cinnamon sticks
• 1 tsp cumin seeds
• 4 cloves
• 1 tbsp fresh coriander leaves
• 30 ml lemon juice
• 240 g plain yogurt
• 50 g ghee
• 680 g semi-cooked rice (about 2 cups uncooked)
• 1 tsp saffron strands, soaked in 30 ml warm milk
• 120 ml water
• 120 ml vegetable oil
For Garnish
• Boiled eggs (optional)
• Sliced carrots
• Sliced cucumbers
• 85 g fried cashews
For Sealing (Dough)
• 120 g all-purpose flour
• 60-80 ml water
Instructions
1. Add the chicken to a heavy-bottomed pot. Mix in the salt, ginger-garlic paste, red chili paste, browned onions, cardamom powder, cinnamon sticks, cumin seeds, cloves, coriander and lemon juice until evenly coated. Cook over low heat for 8-10 minutes.
2. Stir in the yogurt, ghee and vegetable oil. Spread the semi-cooked rice over the top, then drizzle the saffron milk evenly across the rice.
3. Mix the flour and water into a soft dough. Roll into a rope and press it around the rim of the pot. Secure the lid and cook on low heat for 25-30 minutes to trap steam and aromas.
4. Remove from the heat and rest for 5 minutes. Break the seal, gently fluff the rice and lift the chicken through.
5. Top with sliced carrots, cucumbers, boiled eggs if using, and fried cashews. Serve hot.
