“Growing up, it was the centerpiece of our Eid meals. I remember helping my grandmother, who taught me that biryani is about balancing flavors and adding love.”
by Somasundaram Ponnusami, Junior Engineer, working for Hapag-Lloyd’s Technology Center in India
Layered with spice and tradition: Somasundaram’s biryani tells a story beyond the plate.
Biryani is more than a dish - it’s a celebration layered with spice, memory, and meaning. For Somasundaram, it brings back the joy of Eid gatherings, the warmth of his grandmother’s kitchen, and the quiet pride of preparing a recipe passed down with care.
Its history stretches far beyond the family table. The word biryani comes from the Persian birian, meaning “fried before cooking,” and many trace its roots to ancient Persia, brought to India by Persian invaders. Another legend tells of Mumtaz Mahal, the Mughal queen who inspired the Taj Mahal. Concerned for undernourished soldiers, she is said to have commissioned a dish that was hearty, balanced -and unforgettable. The result: biryani.
Main Course
Chicken
Preparation time: 60 min
Ingredients:
For the rice:
- 1 cup (200 grams) basmati rice
- 4 cups (960 ml) water
- 1 bay leaf
- 2 green cardamom
- 2 cloves garlic
- Cinnamon stick (1 small piece)
- ½ teaspoon (3 g) salt
For the Biryani Masala:
- 2 tablespoons (30 ml) oil or ghee
- 1 medium, thinly sliced onion
- 1 small, chopped tomato
- 2 green chilies (slit)
- 2 tablespoons (7 g) fresh coriander leaves (chopped)
- 1 tablespoon (3.5 g) fresh mint leaves (chopped)
- 1 teaspoon ginger-garlic paste
- 1 teaspoon biryani masala powder (store-bought or homemade)
- ¼ teaspoon garam masala powder
- Salt to taste
For the chicken marinade:
- 200 grams chicken thighs (deboned, cut into medium-sized pieces)
- ½ cup (120 grams) plain yogurt
- 1 tablespoon (15 g) ginger-garlic paste
- ½ teaspoon red chili powder
- ¼ teaspoon turmeric powder
- ½ teaspoon garam masala powder
- ½ teaspoon (3 g) salt
- 1 tablespoon (15 ml) lemon juice
For Layering:
- Saffron strands (a small pinch, soaked in 2 tablespoons warm milk)
- 2 tablespoons (12 g) fried onions (optional)
- 1 tablespoon (14 g) ghee or butter (for drizzling)
- 1 tablespoon (2 g) fresh coriander and
- 1 tablespoon (2 g) mint leaves (chopped, for garnishing)
Additional Spices (optional):
- 1 black cardamom or 1 star anise
Preparation:
Marinate the chicken: In a bowl, combine the following ingredients: 200 grams of chicken pieces, ½ cup (120 grams) plain yogurt, 1 tablespoon ginger-garlic paste, ½ teaspoon red chili powder, ¼ teaspoon turmeric powder, ½ teaspoon garam masala powder, ½ teaspoon salt, and 1 tablespoon lemon juice. Mix well to coat the chicken evenly. Cover and refrigerate for at least 30 minutes (or up to 4 hours for more flavor).
Prepare the rice: Rinse 1 cup of basmati rice under cold water until the water runs clear. Soak the rice for 30 minutes. In a pot, bring 4 cups of water to a boil. Add ½ teaspoon salt, 1 bay leaf, 2 green cardamom pods, 2 cloves, and 1 small cinnamon stick. Add the soaked rice and cook until it is 70-80% done (still slightly firm). This should take about 7-10 minutes. Drain and set aside.
Cook the chicken: In a large pan, heat 2 tablespoons of oil or ghee over medium heat. Add 1 medium onion (thinly sliced) and fry until golden brown, stirring occasionally (about 7-8 minutes). Add 1 teaspoon of ginger-garlic paste and sauté for 1 minute until fragrant. Add 1 small chopped tomato and cook until soft and mushy (about 3-4 minutes). Stir in the marinated chicken and cook for 8-10 minutes, stirring occasionally, until it starts to brown slightly. Add 1 teaspoon biryani masala, ¼ teaspoon garam masala, and 2 slit green chilies. Stir well and cook for another 5 minutes. Once the chicken is cooked and the masala is well combined, turn off the heat. Add 2 tablespoons of chopped coriander leaves and 1 tablespoon of chopped mint leaves.
Layer the Biryani: In a heavy-bottomed pot (or the same pan used for cooking the chicken), spread a layer of the chicken at the bottom. Add half of the partially cooked rice on top. Sprinkle half of the saffron milk (saffron strands soaked in 2 tablespoons of warm milk), fried onions (if using), and a drizzle of ghee or butter. Add the remaining rice and repeat the toppings with the rest of the saffron milk, fried onions, and ghee. Garnish with fresh coriander and mint leaves.
Dum cooking (steaming the Biryani): Cover the pot with a tight-fitting lid. If it’s not tight, seal the edges with aluminum foil or dough to trap the steam. Cook on low heat for 15-20 minutes to allow the flavors to meld and the rice to finish cooking. Alternatively, place the pot in a preheated oven at 180°C (350°F) for the same amount of time. Turn off the heat and let it rest for 5-10 minutes before opening.
Serve: Gently fluff the biryani with a fork, mixing the rice and chicken layers together. Serve hot with raita (yogurt sauce) or a side salad.
Enjoy your homemade biryani!
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