Festive Rich Chicken Biryani with Saffron is a celebratory dish made for special meals, guests, and family gatherings. It is deeper in flavour, more aromatic, and finished with luxurious touches that make it feel truly special without becoming complicated or restaurant-like.
This biryani is cooked slowly and carefully, using ghee, saffron milk, and whole spices to create a layered dish that looks beautiful on the table and tastes generous and comforting. It is ideal when you want a centrepiece meal that feels worth the effort.
Recipe Information
Prep time: 35 minutes
Cooking time: 55 minutes
Total time: 1 hour 30 minutes
Serves: 5
Difficulty level: Medium
Ingredients
For the rice
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500 g basmati rice
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Water for soaking and boiling
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1½ teaspoons salt
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2 bay leaves
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4 green cardamom pods
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1 black cardamom
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1 small cinnamon stick
For the chicken base
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800 g chicken pieces on the bone
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3 tablespoons vegetable oil
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3 tablespoons ghee
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3 large onions, thinly sliced
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1 tablespoon ginger paste
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1 tablespoon garlic paste
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3 medium tomatoes, finely chopped
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4 tablespoons plain yoghurt
Spices
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2 teaspoons red chilli powder
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1 teaspoon turmeric powder
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2½ teaspoons ground coriander
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1 teaspoon ground cumin
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1 teaspoon garam masala
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Salt to taste
Festive finishing
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½ cup fresh coriander leaves, chopped
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½ cup fresh mint leaves, chopped
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3 tablespoons warm milk
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¼ teaspoon saffron strands
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1 tablespoon rose water or kewra water (optional)
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2 tablespoons fried cashew nuts (optional)
Step-by-Step Method
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Rinse the basmati rice until the water runs clear. Soak for 30 minutes, then drain and set aside.
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Heat oil and 2 tablespoons of ghee in a deep, heavy-based pot over medium heat. Add sliced onions and cook slowly until deep golden and crisp. Remove half and set aside for layering.
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Add ginger and garlic paste to the remaining onions and cook for one minute until fragrant.
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Stir in chopped tomatoes and cook until soft, thick, and glossy, with oil beginning to release.
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Lower the heat and add yoghurt gradually, stirring continuously to keep the masala smooth.
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Add chilli powder, turmeric, coriander, cumin, garam masala, and salt. Cook gently for one minute.
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Add chicken pieces and stir to coat thoroughly. Cover and cook on low heat for 18 to 20 minutes until the chicken is tender and the masala is rich.
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Bring a large pot of water to a rolling boil. Add salt, bay leaves, cardamom, and cinnamon.
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Add the soaked rice and cook until about 70 percent done. Drain immediately.
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Soak saffron in warm milk and set aside.
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Spread half of the rice over the chicken. Sprinkle with half of the reserved onions, herbs, and a little saffron milk.
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Add the remaining rice and finish with the rest of the onions, herbs, saffron milk, remaining ghee, and rose water if using.
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Cover the pot tightly and cook on very low heat for 15 to 18 minutes.
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Switch off the heat and allow the biryani to rest for 10 minutes before gently mixing.
Cooking Tips
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Use good quality basmati rice for the best appearance and aroma.
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Ghee adds richness, but balance it carefully to avoid heaviness.
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Allow resting time so the flavours settle before serving.
Variations
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Extra festive: Add lightly fried raisins along with cashews.
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Less rich: Reduce ghee slightly and skip nuts.
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Oven finish: Seal the pot and bake at 170°C for 25 minutes instead of hob steaming.
Serving Suggestions
Serve hot with cooling cucumber raita, plain yoghurt, or a simple salad. This biryani works best as the main dish for celebrations and guest meals.
Storage and Reheating
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Store leftovers in the fridge for up to 2 days in an airtight container.
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Reheat gently on the hob with a splash of water and lid on.
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Avoid freezing to maintain rice texture and aroma.
