Classic Biryani Rice Recipe Video


Difficulty LevelMediumHealth IndexJust Enjoy
Main Ingredient


 Maple leaf duck/Chicken5 Pound, cut into stew size pieces
 Cinnamon sticks2
 Salt2 Teaspoon
 Shallots1⁄2 Cup (8 tbs)
 Olive oil1⁄4 Cup (4 tbs)
 Butter stick1
 Plain yogurt2 Cup (32 tbs)
 Turmeric2 Teaspoon
 Cumin seeds1 Tablespoon
 Lime juice1 Tablespoon
 Whole black peppercorns1 Tablespoon
 Garlic cloves6
 Minced ginger2 Inch
 Green chili1 , chopped
 Mint1 Bunch (100 gm), chopped
 Cilantro1 Bunch (100 gm), chopped
 Onion1 , chopped
 Golden raisins1⁄2 Cup (8 tbs)
 Cashews1⁄2 Cup (8 tbs)
 Coriander powder2 Teaspoon
 Cumin powder2 Teaspoon
 Star anise1
 Fennel seeds1⁄2 Teaspoon
 Chili powder2 Teaspoon
 Saffron2 Teaspoon
 Chicken bouillon1
 Scallions1 Bunch (100 gm)
 Bay leaves2

Nutrition Facts

Serving size: Complete recipe

Calories 4671 Calories from Fat 1847

% Daily Value*

Total Fat 211 g324.3%

Saturated Fat 54.1 g270.5%

Trans Fat 0 g

Cholesterol 158.3 mg

Sodium 4422.3 mg184.3%

Total Carbohydrates 224 g74.7%

Dietary Fiber 38.7 g154.6%

Sugars 85.3 g

Protein 511 g1021.9%

Vitamin A 540.1% Vitamin C 261.6%

Calcium 174.9% Iron 221.6%

*Based on a 2000 Calorie diet


Wash, Trim, and Cut the whole duck into stew sized pieces

In a skillet saute butter until slightly toasted

Add cashews and saute until toasted. Remove nuts from butter. Add oil and spices. Toast lightly until fragrant

Add duck meat, onions, chili pepper to skillet and toss to evenly coat meat with spices and oil. Add 1/2 of the cilantro, scallions and mint

Add yogurt. Allow to simmer for 10-15 minutes.

While duck is simmering, begin cooking rice in boiling salted water until 50% cooked, about 10 minutes. Drain rice.

Adjust the flavor of the duck with salt if desired. Preheat oven to 350 degrees.

In a dutch oven, place 1/2 of the duck on the bottom of the pan. Add 1/2 of the rice. Sprinkle 1/2 of the remaining mint/cilantro, fried shallots, scallions, raisins, cashews. Drizzle with saffron water

Place the final layer of Duck on top. Add the final rice layer. Sprinkle remaining mint/cilantro, fried shallots, scallions, raisins, cashews. Drizzle saffron water over the top.

Cover top of pot tightly with foil. press lid firmly in place. Bake for 25-30 minutes or until rice is fluffy and fully cooked.

Serve with avocado and tomato salad drizzled with olive oil, salt/ pepper, and cucumber raita

Editors Review

I grew up eating Biryani almost every Sunday afternoon. To me, this recipe looks closest to my grandmothers. Fragrant and sinfully flavored by those cheeky spices. This in my opinion is the ultimate dinner meal. You can learn how to pull of the classic Biryani Rice by watching this video. Good luck!