Indo Biryani


Indo Biryani

A Fusion of Flavors: Indo Biryani

Indo cuisine is a delightful blend of Indian and Indonesian flavors, creating a unique culinary experience. This Indo Biryani recipe combines the aromatic spices of Indian cuisine with the vibrant ingredients of Indonesian cooking. The result is a mouthwatering dish that will transport you to the streets of Jakarta or the bustling markets of Mumbai.

Jan Dec

30 minutes

1 hour

1 hour 30 minutes

4 servings


Halal, Gluten-free, Dairy-free, Nut-free, Low-carb (if served without rice)


Vegan, Vegetarian, Paleo, Keto, Low-fat


While the original Indian Biryani is known for its rich and spicy flavors, Indo Biryani incorporates Indonesian influences by adding a touch of sweetness and tanginess. The use of Indonesian spices such as galangal and lemongrass adds a refreshing twist to the traditional Indian Biryani. We alse have the original recipe for Biryani, so you can check it out.


  • Calories (kcal / KJ): 450 kcal / 1884 KJ
  • Fat (total, saturated): 25g, 10g
  • Carbohydrates (total, sugars): 30g, 2g
  • Protein: 30g
  • 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 and ghee over medium heat. Add the sliced onions and cook until golden brown.
  3. 3.
    Add the minced garlic and grated ginger to the pot and sauté for another minute.
  4. 4.
    Add the chicken pieces to the pot and cook until they are browned on all sides.
  5. 5.
    Stir in the ground cumin, ground coriander, turmeric powder, chili powder, and garam masala. Cook for 2 minutes to release the flavors.
  6. 6.
    Add the bruised lemongrass, sliced galangal, coconut milk, and water to the pot. Season with salt to taste.
  7. 7.
    Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 30 minutes, or until the chicken is cooked through and tender.
  8. 8.
    While the chicken is simmering, bring a large pot of salted water to a boil. Add the soaked and drained basmati rice to the boiling water and cook until it is 70% cooked. Drain the rice.
  9. 9.
    Layer the partially cooked rice over the chicken in the pot. Cover the pot with a tight-fitting lid and cook on low heat for another 15-20 minutes, or until the rice is fully cooked and fluffy.
  10. 10.
    Remove the pot from the heat and let it rest for 5 minutes. Fluff the rice with a fork and garnish with fresh cilantro before serving.

Treat your ingredients with care...

  • Basmati rice — Rinse the rice thoroughly to remove excess starch and soak it before cooking to ensure fluffy grains.
  • Lemongrass — Bruise the lemongrass stalks by lightly pounding them with a rolling pin to release their aromatic oils.
  • Galangal — If you can't find fresh galangal, you can substitute it with dried galangal powder, but use it sparingly as it has a stronger flavor.

Tips & Tricks

  • For a vegetarian version, replace the chicken with mixed vegetables such as carrots, peas, and bell peppers.
  • Add a squeeze of lime juice before serving to enhance the tanginess of the dish.
  • Serve the Indo Biryani with a side of raita (yogurt sauce) and papadums for a complete meal.
  • Adjust the amount of chili powder according to your spice preference.
  • To make the dish more fragrant, add a pinch of saffron strands to the rice while it is cooking.

Serving advice

Serve the Indo Biryani hot, garnished with fresh cilantro. Accompany it with a side of raita and papadums for a satisfying meal.

Presentation advice

To enhance the presentation, you can sprinkle some fried onions on top of the biryani before serving. You can also serve it in individual bowls or on a large platter, garnished with fresh cilantro leaves.