Saffron Chicken Biryani (Use Our Spicy Barbecue Marinade)

Biryani is a layered spiced rice and meat dish. It isn't straightforward to make and requires many ingredients. This recipe is made easy using our Rupen's Kandoo Spicy Barbecue Marinade. Serve it with raita for an authentic Indian meal. Of course, you can always substitute chicken with mixed vegetables.

Serves: 3-4


1 lb boneless and skinless chicken breasts, chopped in 2-inch cubes

1 cup Rupen's Kandoo Spicy Barbecue Marinade

1 1/4 cup white basmati rice

1/8th cup good quality olive oil

1 cup water

1 cup fried onion (store-bought)

1/2 cup chopped cilantro

1 1/4 extra long white basmati rice

1 teaspoon saffron strands soaked in 1/4 warm water

10-12 mint leaves, for garnish

1 Tablespoon sea salt



Add chicken and Rupen's Kandoo Spicy Barbecue Marinade in a medium-size mixing bowl. Mix. Cover with plastic wrap and refrigerate for 4 hours.

After 4 hours, preheat the oven at 350 F.

Bring 5 cups water to boil over medium heat.

Add oil, water, and marinated chicken in a medium-size Dutch oven. Mix. Set aside.

Add sea salt and rice to the water, stir and make sure that there are no lumps. Bring to a boil, reduce heat to simmer. Cook for 7 minutes. Strain and divide the rice into two parts.

Add the first part of rice on top of the chicken. Next, sprinkle half of the fried onions. Sprinkle half of the saffron water along with saffron strands.

Add the second part of rice, and garnish with fried onions, saffron water, and cilantro.

Cover with a lid and bake for 45 minutes.

Right before serving, gently toss, garnish with mint leaves, and serve alongside raita.

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