Discover the rich aromas and layered flavours of Chicken Biryani, one of India’s most beloved dishes — now served with love at Mystic Thai.
Biryani is more than just a meal. It’s a celebration — of spices, heritage, and culinary craft. Our Chicken Biryani recipe brings together perfectly spiced chicken, fragrant basmati rice, fresh herbs, and the slow-cooked “dum” method to deliver an irresistible dish that’s both comforting and regal.
Whether you’re recreating it at home or enjoying it in our Kingston or Montego Bay locations, this Chicken Biryani will transport your senses straight to the heart of India.
Ingredients You’ll Need
For the Chicken Marinade:
- 500g chicken (bone-in preferred), cut into pieces
- ½ cup plain yogurt
- 1½ tbsp ginger-garlic paste
- 1 tsp red chili powder
- ½ tsp turmeric
- 1 tsp garam masala
- Salt to taste
- Juice of ½ lemon
- 1 tbsp fresh coriander (chopped)
- 1 tbsp fresh mint (chopped)
For the Rice:
- 2 cups basmati rice (soaked 30 mins, drained)
- 5 cups water
- 2–3 green cardamom pods
- 1 bay leaf
- 4 cloves
- 1 small cinnamon stick
- Salt to taste
For the Biryani:
- 2 tbsp ghee or oil
- 1 large onion, thinly sliced
- 1 small tomato, chopped
- 1 tsp cumin seeds
- 1 tsp biryani masala (optional)
- Pinch of saffron soaked in 2 tbsp warm milk (or 1 tsp turmeric in warm milk)
- 2 tbsp chopped coriander and mint (for layering)
How to Make Chicken Biryani
Step 1: Marinate the Chicken
In a large bowl, mix all marinade ingredients and coat the chicken thoroughly. Cover and refrigerate for at least 1 hour — overnight if possible for deeper flavour.
Step 2: Cook the Rice
Boil 5 cups of water with whole spices and salt. Add soaked rice and parboil until 70–80% cooked (grains should still be firm). Drain and set aside.
Step 3: Cook the Chicken
Heat ghee or oil in a heavy pot. Add cumin seeds, then sauté onions until golden brown. Reserve half the onions for garnish.
Add chopped tomatoes and cook until soft, then stir in the marinated chicken. Sear for 7–10 minutes until browned and partially cooked.
Step 4: Layer the Biryani
Lower the heat. Spread the cooked rice evenly over the chicken. Drizzle saffron or turmeric milk on top, and garnish with fresh coriander, mint, and fried onions.
Step 5: Steam (Dum) Cook
Seal the pot with foil and a tight-fitting lid. Cook on very low heat for 20–25 minutes. To avoid burning, place a flat griddle or tawa beneath the pot. Let it rest 5 minutes before gently fluffing.
Serve With
- Cooling cucumber raita or mint yogurt
- Pickled onions
- Hard-boiled eggs (optional)
- Fresh lime wedges for that zesty touch
Why We Love It
At Mystic Thai, we honour the traditional biryani method while adding just the right touch of finesse and flair. It’s a dish that’s deeply satisfying, bursting with bold spices, and balanced by fresh herbs and creamy yogurt.
If you’re craving an authentic Indian biryani in Jamaica, we’ve got you covered. Order online for delivery in Kingston or Montego Bay or join us for a flavourful dine-in experience.
