Arabian Biryani


Arabian Biryani

Saffron-infused Arabian Biryani: A Fusion of Flavors

In the rich tapestry of Arab cuisine, Arabian Biryani stands out as a delightful fusion of Indian and Middle Eastern flavors. This aromatic rice dish, adapted from the traditional Indian Biryani, incorporates the essence of Arab spices and ingredients. The Arabian Biryani is a celebration of fragrant saffron, tender meat, and a medley of aromatic spices, creating a culinary masterpiece that will transport you to the heart of the Arabian Peninsula.

Jan Dec

30 minutes

25 minutes

55 minutes

4 servings


Halal, Gluten-free, Dairy-free (if yogurt is omitted), Nut-free, Low sodium


Vegan, Vegetarian, Paleo, Keto, Low-carb


While the Indian Biryani is known for its vibrant colors and bold flavors, the Arabian Biryani takes a more subtle approach. The Arabian version incorporates a unique blend of Middle Eastern spices, such as cardamom, cinnamon, and cloves, which infuse the dish with a warm and aromatic essence. Additionally, the Arabian Biryani often features tender lamb or chicken, adding a distinct flavor profile to the dish. We alse have the original recipe for Biryani, so you can check it out.


  • Calories (kcal / KJ): 450 kcal / 1884 KJ
  • Fat: 15g (5g saturated)
  • Carbohydrates: 55g (4g sugars)
  • Protein: 25g
  • Fiber: 3g
  • Salt: 1.5g


  1. 1.
    Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.
  2. 2.
    In a large pot, heat the vegetable oil over medium heat. Add the sliced onions and cook until golden brown.
  3. 3.
    Add the minced garlic and cook for another minute until fragrant.
  4. 4.
    Add the lamb or chicken pieces to the pot and cook until browned on all sides.
  5. 5.
    Stir in the ground cumin, coriander, turmeric, cinnamon, cardamom, and cloves. Cook for 2 minutes to release the flavors.
  6. 6.
    Add the soaked saffron threads with milk and mix well.
  7. 7.
    Stir in the plain yogurt and mixed vegetables. Season with salt to taste.
  8. 8.
    Add the drained basmati rice to the pot and gently mix it with the meat and spices.
  9. 9.
    Pour enough water into the pot to cover the rice by about an inch. Bring the mixture to a boil, then reduce the heat to low and cover the pot with a tight-fitting lid.
  10. 10.
    Cook for 20-25 minutes, or until the rice is tender and the flavors have melded together.
  11. 11.
    Remove the pot from heat and let it sit, covered, for 5 minutes.
  12. 12.
    Fluff the rice with a fork and garnish with fresh cilantro leaves before serving.

Treat your ingredients with care...

  • Saffron — Soak the saffron threads in warm milk for at least 15 minutes to release their vibrant color and aroma.
  • Basmati rice — Rinse the rice thoroughly to remove excess starch and achieve fluffy grains when cooked.
  • Lamb or chicken — For tender meat, marinate it with yogurt and spices for at least 1 hour before cooking.

Tips & Tricks

  • For an extra layer of flavor, add a handful of toasted almonds or pine nuts to the biryani before serving.
  • To achieve a more vibrant color, sprinkle a few strands of saffron on top of the cooked biryani before serving.
  • If you prefer a spicier biryani, add a chopped green chili or a pinch of chili powder to the spice mixture.
  • For a vegetarian version, replace the meat with paneer or tofu and increase the amount of mixed vegetables.
  • Leftover biryani can be refrigerated and enjoyed the next day, as the flavors tend to deepen and meld together even more.

Serving advice

Serve the Arabian Biryani hot, garnished with fresh cilantro leaves. Accompany it with a side of cooling yogurt raita and a squeeze of lemon juice for a burst of freshness.

Presentation advice

Present the Arabian Biryani in a large serving dish, allowing the vibrant colors of the rice and meat to shine through. Garnish with a sprinkle of saffron threads and a few cilantro leaves for an elegant touch.