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Saffron-Scented Layered Biryani Splendor

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"Saffron-Scented Layered Biryani Splendor is a mesmerizing Indian rice dish featuring aromatic layers, infused with luxurious saffron, for a visually stunning and flavorful experience."

Serves 6 | Prep Time 45 | Cook Time 40

Why I Love This Recipe

Prepare to be impressed! Saffron-Scented Layered Biryani Splendor is a dazzling feast for the senses. Fragrant Indian rice, layered with flavorful meat or vegetables, is infused with the luxurious aroma of saffron. Each bite promises a burst of taste and visual delight, making this dish a true culinary experience.

Ingredients You'll Need

1 pound boneless chicken thighs, cut into 1-inch pieces (or use lamb or shrimp)
1 cup plain yogurt, divided
2 tablespoons garam masala, divided
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon cayenne pepper (adjust to desired spice level)
3 cups long-grain basmati rice
1/4 cup ghee or vegetable oil, divided
1 large onion, thinly sliced
4 cloves garlic, minced
1 tablespoon grated fresh ginger
1 cup frozen peas, thawed
1/2 cup sliced almonds, toasted
1/4 cup golden raisins
1 teaspoon saffron threads, crushed and soaked in 2 tablespoons warm water
Salt and black pepper, to taste
1/4 cup chopped fresh cilantro, for garnish
1/4 cup chopped fresh mint, for garnish

Where to find ingredients?
Found the recipe that's got your taste buds tingling but worried about tracking down all the ingredients? Fear not, home chefs! Quicklly provides all the essential Indian spices, pantry staples, and fresh produce you'll need to bring this dish to life.


In a large bowl, combine the chicken, 1/2 cup yogurt, 1 tablespoon garam masala, turmeric, cumin, coriander, and cayenne pepper. Cover and marinate for at least 30 minutes, or up to 2 hours in the refrigerator.

Rinse the basmati rice until the water runs clear, then soak it in water for 30 minutes. Drain and set aside.

In a large pot or Dutch oven, heat 2 tablespoons of ghee or oil over medium heat. Add the sliced onions and cook until they are golden brown and caramelized, about 10-12 minutes. Transfer the caramelized onions to a plate and set aside.

In the same pot, heat the remaining 2 tablespoons of ghee or oil over medium-high heat. Add the marinated chicken and cook until browned on all sides, about 5-7 minutes. Transfer the chicken to a plate and set aside.

In the same pot, add the garlic and ginger. Cook for 1 minute, stirring constantly, until fragrant. Add the remaining 1/2 cup yogurt and 1 tablespoon garam masala, and stir to combine.

Layer half of the rice in the pot, followed by half of the chicken, peas, almonds, raisins, and caramelized onions. Sprinkle with salt and pepper to taste. Repeat the layers with the remaining rice, chicken, peas, almonds, raisins, and caramelized onions.

Pour the saffron-infused water over the top of the biryani. Cover the pot with a tight-fitting lid and cook over low heat for 20-25 minutes, or until the rice is tender and fluffy.

Remove from heat and let stand, covered, for 5 minutes. Fluff the biryani with a fork, and garnish with fresh cilantro and mint before serving.

Serve hot, and enjoy this fragrant and flavorful layered biryani!

Pairs Well With

A refreshing mango lassi or a spicy masala chai tea perfectly complements the rich flavors of this biryani.

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