Madras Biryani

This biryani is versatile with any protein that you would like to use. Since Madras Curry is from south India, the aromas of the south Indian spices such as turmeric and black pepper also work with vegetables or seafood.


1 cup white basmati rice
1/2 bottle of Rupen's Madras Curry sauce
Fried onions (store-bought) for garnish
A pinch of saffron (optional)
1 large red onion, thinly sliced
2 tablespoons vegetable oil
1 lb raw, deveined shrimp, thawed to room temperature OR equal amount of chicken or vegetables of your choice (preferably peas, carrots, cauliflower)
Salt to taste
3 cups water for cooking rice


  • Prepare Onions: Heat 2 tablespoons of oil in a skillet over medium heat. Add the sliced red onion and a sprinkle of salt. Sauté until caramelized, about 10-15 minutes.
  • Prepare Rice: Meanwhile, boil 3 cups of water. Add the rinsed rice and cook on low heat for 7 minutes. Strain immediately and set aside.
  • Preheat Oven: Preheat your oven to 350°F (175°C).
  • Combine Shrimp and Sauce: When the onions are caramelized, add the 1/2 bottle of Rupen's Madras Curry sauce, saffron strands, along with the protein you are using to the skillet. Cook for 5 minutes.
  • Layer and Bake: Turn off the heat and spread the partially cooked rice over the curry. Garnish with fried onions. Cover the skillet and bake in the preheated oven for 25 minutes.
  • Rest and Serve: Remove from the oven and let it set aside for 10 minutes. Serve with a side of raita.

NOTE: It is important to set the cooked biryani aside for 10 minutes so that the rice can further cook and the biryani is fluffy.


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