Kuwaiti Biryani Rice (Print Version)

A fragrant layered dish featuring marinated meat, aromatic spices, and saffron basmati baked to perfection.

# Ingredient List:

→ 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 1/2 tsp ground cumin
07 - 1 1/2 tsp ground coriander
08 - 1 tsp chili powder
09 - 1 tsp garam masala
10 - 1 1/2 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 - 1/2 cup fresh coriander leaves, chopped
22 - 1/4 cup fresh mint leaves, chopped
23 - 1/4 cup raisins (optional)
24 - 1/4 cup slivered almonds or cashews, toasted
25 - Pinch of saffron threads, soaked in 3 tbsp warm milk
26 - 1/4 cup fried onions (for garnish)
27 - Additional salt, to taste

# Recipe Steps:

01 - Combine yogurt, lemon juice, ginger-garlic paste, turmeric, cumin, coriander, chili powder, garam masala, and salt in a large bowl. Add chicken or lamb pieces, mix thoroughly, cover, and refrigerate for at least 1 hour or overnight.
02 - Rinse basmati rice under cold water until the water runs clear. Soak rice 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 70% cooked but still firm. Drain and set aside.
04 - Set oven to 350°F (180°C) for baking.
05 - Heat 3 tbsp ghee or vegetable oil in an ovenproof Dutch oven over medium heat. Add sliced onions and sauté until golden brown and caramelized, about 12 to 15 minutes. Remove half the onions for garnish.
06 - Add marinated meat to the pot with remaining onions. Sear for 5 to 7 minutes. Cover and cook on low heat for 20 to 25 minutes if chicken, or 35 to 40 minutes if lamb, until just tender. Add a splash of water if needed.
07 - Sprinkle half the chopped coriander, mint, raisins, and toasted nuts over the meat. Layer half of the par-cooked rice evenly on top. Repeat with remaining herbs, raisins, nuts, and finish with the remaining rice layer.
08 - Drizzle saffron-infused warm milk over the top rice layer and dot with ghee or butter.
09 - Cover the pot tightly with foil and lid. Bake in the preheated oven for 30 to 35 minutes.
10 - Let stand for 10 minutes after baking. Gently fluff rice and serve garnished with reserved fried onions.

# Expert Suggestions:

01 -
  • One pot creates an entire feast, and the house smells incredible while it bakes.
  • The saffron and caramelized onions transform simple ingredients into something luxurious and deeply satisfying.
  • It feeds a crowd and tastes even better the next day, making it perfect for gatherings or meal prep.
02 -
  • The moment your meat is tender during that covered simmer is when you stop; any longer and it becomes stringy and loses its delicate texture.
  • Par-cooking the rice is the difference between biryani and a rice-and-meat bake; skipping this or overdoing it ruins the whole dish.
  • Saffron needs warmth to release its color and flavor, so always bloom it in warm milk at least thirty minutes before using.
03 -
  • Toast your whole spices in a dry pan for one minute before adding to the rice water; this blooms their oils and makes the flavor twice as vibrant.
  • If your pot isn't perfectly tight-sealing, the rice won't cook evenly; place the foil under the lid, not just under the pot, and press it down firmly.
  • Make extra caramelized onions because they disappear instantly, and half your garnish depends on them being deeply golden and sweet.
Go Back