There are different ways of preparing biryani. The following is one of the methods we use and it always yields great results. The beauty of this method is that it eliminates a lot of guesswork on the proper length of time needed to cook the different ingredients to the right doneness. Overcooked rice, undercooked meat, burned biryani, will all be a thing of the past.

The rice, meat, and vegetables are all partially-cooked separately and then assembled for the final steaming. Broiling the chicken adds flavour, a nice colour, and results in moist, succulent meat. The chicken is broiled until half-cooked and it finishes cooking during the final baking step.

It is important not to drain the boiled rice until dry. The rice should be hot and moist when adding to the chicken and vegetables. The baking dish should be covered very well to make sure that steam does not escape when steaming the biryani.

We hope to post other recipes for biryani using different methods as well as different ingredients.