Best Iranian Biryani Recipe 2024

If you’re seeking a flavorful and aromatic rice dish to tantalize your taste buds, look no further than the authentic Iranian Biryani. This traditional Persian recipe combines fragrant basmati rice with tender chicken or lamb, infused with a delightful blend of spices.

In this article, we’ll provide you with step-by-step instructions on how to make this mouthwatering dish, along with some helpful tips to ensure a successful cooking experience.

The perfect combination of Iranian seasonings creates Irani Masala Biryani, which has a fantastic flavor. It has an abundance of flavor and spices!

Marination for Iranian Biryani

  • 750 grams of bone-in chicken
  • 1 tablespoon of ginger-garlic paste
  • Salt as needed
  • ½ teaspoon of turmeric
  • 1 tablespoon red chili powder
  • One cup of yogurt
  • Cream, ½ cup
  • One teaspoon of whole spices
  • ½ tablespoon mustard paste
  • 1 tablespoon dried fenugreek
  • Carom 1tsp
  • 1 tablespoon of chat masala
  • A few drops of yellow-colored food


  • 500 grams of rice
  • Half a cup of oil
  • 8 se 10 potato cubes
  • 2-3 tbsp black current
  • 2–3 tablespoons of coriander
  • Julienne green chili 2–3
  • Two tomato slices
  • 4–5 tablespoons of brown onion
  • A few drops of yellow-colored food
  • 4–5 tablespoons of oil


  1. Start by dicing the potatoes and eggplant. After peeling, cut, and fry the potatoes until golden. After slicing the eggplants and tossing them in salt to remove any bitterness, give them a thorough rinse and pat dry. Additionally, fry them until soft, then put them aside. After washing, give the rice a half-hour soak.
  2. Add the onions to a pan with heated ghee and fry them until they start to color. Add the chicken after that. To seal and lightly brown the meat, stir-fry it over high heat. Stir in the cinnamon stick, cloves, cardamom pods, bay leaf, and black pepper.
  3. Bring the four cups of water to a boil along with a teaspoon of salt. Once the chicken starts to simmer, reduce the heat, place a lid on the pot, and let it simmer gently for approximately fifteen minutes.
  4. When it’s time, transfer the chicken pieces to a bowl and cover them. After draining the broth, throw away the whole spices. Pour out 4 cups of the broth and then add 1 cup more. Simply add water to the broth if you run out to get the right consistency.
  5. On a different burner, slowly boil this broth so that it will be ready when we need it. Make sure to check the salt level; since the rice is unsalted, it should be a little bit saltier than you would prefer.
  6. Take a heavy, deep pot now. Well grease the sides and bottom. Place the bone-side up chicken pieces in the bottom, then cover the chicken with the eggplant and potato slices, arranging them around the edges. Season these vegetables with a small amount of salt and pepper.
  7. After the rice has been soaked, drain it and gently stir in the turmeric, garam masala, and black pepper powder. Next, distribute generous portions of this seasoned raw rice onto the layers of chicken, potato, and eggplant, ensuring it covers the lower layers as well.
  8. Place a heatproof plate on top of the rice and carefully and gently pour in your hot broth. The plate’s sole purpose is to keep everything in its proper place; otherwise, the layers you made would float to the top and distort the presentation’s intended effect.
  9. The liquid should completely submerge the rice, rising to a height of approximately half an inch. (With the plate still inside) Cover the pot. and boil for five minutes over high heat.
  10. Next, carefully open and take out the plate. Never mix or stir the rice. Simply give it a gentle pat down, cover tightly, and continue cooking on low heat for an additional 45 minutes. To keep the bottom of the rice pot from burning, you can put a tawa, or flat griddle pan, underneath it halfway through.
  11. When finished, remove from the heat without opening the pot. Give it a half-hour to stand. This aids in the rice’s ability to maintain its shape. Next, take a big plate, open the pot, put the plate on top of it, and turn it over.
  12. Once more, let it sit upside down for ten minutes. Make sure the pan has released from the bottom and the sides by giving it a few light taps. Accompany with slices of lemon, salad, or raita.

Also Read: Kuska Biryani RecipeChicken Donne Biryani