Kuwaiti Biryani Rice (Printable Version)

Fragrant layered dish featuring marinated meat, aromatic spices, and saffron basmati rice baked to perfection.

# What You'll Need:

→ Meat Marinade

01 - 2 lbs bone-in chicken pieces or lamb, cut into serving sizes
02 - 1 cup plain yogurt
03 - 2 tbsp lemon juice
04 - 1 tbsp ginger-garlic paste
05 - 1 tsp ground turmeric
06 - 1.5 tsp ground cumin
07 - 1.5 tsp ground coriander
08 - 1 tsp chili powder
09 - 1 tsp garam masala
10 - 1.5 tsp salt

→ Rice

11 - 3 cups basmati rice
12 - 5 cups water
13 - 1 tbsp salt
14 - 2 tbsp ghee or unsalted butter
15 - 4 whole cloves
16 - 4 green cardamom pods
17 - 2-inch cinnamon stick
18 - 1 bay leaf

→ Biryani Assembly

19 - 2 large onions, thinly sliced
20 - 3 tbsp ghee or vegetable oil
21 - 0.5 cup fresh coriander leaves, chopped
22 - 0.25 cup fresh mint leaves, chopped
23 - 0.25 cup raisins (optional)
24 - 0.25 cup slivered almonds or cashews, toasted
25 - Pinch of saffron threads, soaked in 3 tbsp warm milk
26 - 0.25 cup fried onions (for garnish)
27 - Additional salt, to taste

# Directions:

01 - In a large bowl, mix yogurt, lemon juice, ginger-garlic paste, turmeric, cumin, coriander, chili powder, garam masala, and salt. Add the meat and combine thoroughly. Cover and refrigerate to marinate for at least 1 hour or overnight.
02 - Rinse the basmati rice several times until water runs clear. Soak in cold water for 30 minutes then drain.
03 - Bring 5 cups water and 1 tbsp salt to a boil in a large pot. Add soaked rice, cloves, cardamom, cinnamon stick, and bay leaf. Cook for 6 to 7 minutes until rice is about 70% cooked. Drain and set aside.
04 - Preheat oven to 350°F.
05 - In a large ovenproof pot, heat 3 tbsp ghee or vegetable oil over medium heat. Add sliced onions and sauté for 12 to 15 minutes until golden brown and caramelized. Remove half for garnish.
06 - Add marinated meat to the remaining onions in the pot. Sear for 5 to 7 minutes, then cover and cook on low heat for 20 to 25 minutes for chicken or 35 to 40 minutes for lamb until just tender. Add a splash of water if necessary.
07 - Sprinkle half the chopped coriander, mint, raisins, and nuts over the meat. Add half of the par-cooked rice on top. Repeat layers with remaining herbs, raisins, nuts, then finish with the rest of the rice.
08 - Drizzle the saffron-infused milk evenly over the top layer of rice and dot with ghee or butter.
09 - Cover pot tightly with foil and lid. Bake in the preheated oven for 30 to 35 minutes.
10 - Allow to stand for 10 minutes. Fluff gently and garnish with fried onions before serving.

# Expert Hints:

01 -
  • One pot means less cleanup, more time enjoying the meal with people you love.
  • The layering technique makes every bite feel special, with pockets of flavor that surprise you.
  • It's elegant enough for guests but forgiving enough for a weeknight, depending on your mood.
02 -
  • Never skip the rinsing and soaking of rice, or you'll end up with a mushy, sticky result that feels more like rice pudding than biryani.
  • The 70% par-cooking of rice is crucial—undercooked and it stays hard, overcooked and it falls apart when you layer it.
  • If you hear loud crackling or smell burning toward the end of baking, your heat might be too high; turn it down by 10 degrees.
03 -
  • Invest in a heavy-bottomed pot or Dutch oven—it distributes heat evenly and prevents burning on the bottom.
  • If you're cooking for a crowd, you can make two pots side by side; the timing and technique stay exactly the same.
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