Kuwaiti Biryani Rice Dish (Print Version)

A fragrant, layered dish of saffron-infused basmati rice with spiced, marinated meat and toasted nuts.

# What You Need:

→ Meat Marinade

01 - 2 lbs bone-in chicken pieces or lamb, cut into serving sizes
02 - 1 cup plain yogurt
03 - 2 tablespoons lemon juice
04 - 1 tablespoon ginger-garlic paste
05 - 1 teaspoon ground turmeric
06 - 1 1/2 teaspoons ground cumin
07 - 1 1/2 teaspoons ground coriander
08 - 1 teaspoon chili powder
09 - 1 teaspoon garam masala
10 - 1 1/2 teaspoons salt

→ Rice

11 - 3 cups basmati rice
12 - 5 cups water
13 - 1 tablespoon salt
14 - 2 tablespoons 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 tablespoons 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 tablespoons warm milk
26 - 1/4 cup fried onions (for garnish)
27 - Additional salt, to taste

# How To Make:

01 - In a large bowl, combine yogurt, lemon juice, ginger-garlic paste, turmeric, cumin, coriander, chili powder, garam masala, and salt. Add the meat and mix thoroughly. Cover and refrigerate for a minimum of 1 hour or up to overnight.
02 - Rinse basmati rice several times until water runs clear. Soak rice in cold water for 30 minutes, then drain completely.
03 - In a large pot, bring water and salt to a boil. Add soaked rice along with cloves, cardamom pods, cinnamon stick, and bay leaf. Cook uncovered for 6 to 7 minutes until rice is about 70% cooked and still firm. Drain and set aside.
04 - Set oven temperature to 350°F (180°C).
05 - In a large oven-safe heavy pot or Dutch oven, heat ghee or oil over medium heat. Add sliced onions and sauté for 12–15 minutes until golden brown and caramelized. Remove half the onions for garnishing later.
06 - Add marinated meat to remaining caramelized onions in the pot. Sear for 5–7 minutes, then cover and cook on low heat for 20–25 minutes if using chicken, or 35–40 minutes for lamb, until just tender. Add small amounts of water if necessary to prevent sticking.
07 - Sprinkle half of the chopped coriander, mint leaves, raisins, and nuts over the meat. Layer half of the par-cooked rice evenly on top. Repeat layers with the remaining herbs, raisins, nuts, and finish with the rest of the rice.
08 - Drizzle saffron-infused milk evenly over the top rice layer and dot with remaining ghee or butter.
09 - Cover pot tightly with foil and place lid over it. Bake in preheated oven for 30–35 minutes to allow flavors to meld and rice to finish cooking.
10 - Remove from oven and let stand for 10 minutes. Gently fluff the rice before serving and top with reserved fried onions.

# Expert Advice:

01 -
  • Every spoonful tastes like you've been invited to someone's festive table, with layers of flavor that reward patience.
  • The marinating step means the meat becomes impossibly tender, and the rice absorbs all those spiced juices instead of staying bland.
  • You'll impress people without spending the whole day in the kitchen, and somehow it tastes even better the next day.
02 -
  • Don't skip the 70% parboil on the rice, or it'll either be mushy or crunchy with no in-between, and that's the whole technique right there.
  • The foil seal under the lid actually matters, I learned this the hard way when steam escaped and the rice came out dry the first time.
03 -
  • If you want to add rose water, just a few drops mixed into the saffron milk before drizzling transforms the entire dish into something that feels almost ceremonial.
  • Toast your nuts and dried fruits lightly before adding them, it makes them taste fresher and more alive than using them straight from the package.
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