Thai-style Biryani


Thai-style Biryani

Thai-inspired Fragrant Rice Delight

In Thai cuisine, fragrant rice dishes are a staple. This Thai-style Biryani combines the aromatic flavors of Thai herbs and spices with the traditional Indian biryani technique. The result is a delightful fusion of two culinary worlds, creating a unique and flavorful dish that will transport your taste buds to the vibrant streets of Thailand.

Jan Dec

20 minutes

30 minutes

50 minutes

4 servings


Gluten-free, Dairy-free, Nut-free, Low-carb, High-protein


Vegan, Vegetarian, Paleo, Keto, Halal


While the original Indian Biryani is known for its rich and spicy flavors, this Thai-style adaptation incorporates the fragrant and aromatic elements of Thai cuisine. The spices used are more subtle, with a focus on herbs like lemongrass, kaffir lime leaves, and Thai basil. Additionally, Thai-style Biryani uses jasmine rice instead of basmati rice, giving it a distinct Thai touch. We alse have the original recipe for Biryani, so you can check it out.


  • Calories (kcal / KJ): 450 kcal / 1884 KJ
  • Fat (total, saturated): 15g, 6g
  • Carbohydrates (total, sugars): 50g, 2g
  • Protein: 25g
  • Fiber: 2g
  • Salt: 1.5g


  1. 1.
    Rinse the jasmine rice under cold water until the water runs clear. Drain and set aside.
  2. 2.
    In a large pot, heat the vegetable oil over medium heat. Add the sliced onion and cook until softened and lightly browned.
  3. 3.
    Add the minced garlic, grated ginger, lemongrass, and kaffir lime leaves to the pot. Cook for 1-2 minutes until fragrant.
  4. 4.
    Add the chicken pieces to the pot and cook until browned on all sides.
  5. 5.
    Stir in the Thai green curry paste, turmeric powder, cumin powder, and coriander powder. Cook for another minute.
  6. 6.
    Add the rinsed jasmine rice to the pot and stir well to coat the rice with the spices.
  7. 7.
    Pour in the coconut milk, chicken broth, fish sauce, soy sauce, and lime juice. Stir to combine.
  8. 8.
    Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the rice simmer for 15-20 minutes, or until the rice is cooked and the liquid is absorbed.
  9. 9.
    Remove the pot from the heat and let it sit, covered, for 5 minutes.
  10. 10.
    Fluff the rice with a fork and remove the lemongrass stalks and kaffir lime leaves.
  11. 11.
    Serve the Thai-style Biryani garnished with fresh Thai basil leaves. Accompany with sliced cucumber and lime wedges.

Treat your ingredients with care...

  • Jasmine rice — Rinse the rice thoroughly to remove excess starch before cooking.
  • Lemongrass — Bruise the lemongrass stalks by lightly pounding them with a rolling pin to release their flavor.
  • Thai green curry paste — Adjust the amount according to your desired level of spiciness.
  • Kaffir lime leaves — Tear the leaves slightly before adding them to the dish to release their aroma.
  • Thai basil — Use fresh Thai basil leaves for the best flavor. If unavailable, regular basil can be used as a substitute.

Tips & Tricks

  • For a vegetarian version, replace the chicken with tofu or mixed vegetables.
  • Add a handful of cashew nuts or peanuts for extra crunch and flavor.
  • Serve the Thai-style Biryani with a side of spicy Thai chili sauce for an added kick.
  • To make it more fragrant, toast the spices before adding them to the dish.
  • Experiment with different Thai herbs and spices to customize the flavors to your liking.

Serving advice

Serve the Thai-style Biryani hot, garnished with fresh Thai basil leaves. Accompany it with sliced cucumber and lime wedges for a refreshing touch. This dish pairs well with a side of spicy Thai chili sauce for those who enjoy an extra kick of heat.

Presentation advice

To enhance the presentation, serve the Thai-style Biryani in individual bowls or on a large platter. Garnish with a sprig of fresh Thai basil and place lime wedges and cucumber slices on the side. The vibrant colors and aromatic aroma will make this dish visually appealing.