Abu Kass Biryani Rice


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  • 1 cup of Abu Kass basmati rice
  • 1 full chicken or just the thighs based on preference
  • 1 chopped onion
  • 2 chopped tomatoes
  • 2 small containers of plain yogurt

Biryani spices

  • 2 tsp of salt
  • 4 cloves of garlic (minced)
  • 2 tsp of chopped ginger
  • A handful of roasted cashew
  • A pinch of saffron
  • A splash of Kadi water (ماء كادي)


  • To prepare Abu Kass basmati rice, soak the rice for half an hour then boil until the rice is half cooked then drain the rice and keep the boiling water.
  • Wash the chicken thoroughly in vinegar and flour.
  • Add the chopped onion to the oil followed by the minced garlic and then the chopped ginger.
  • Grill the chicken in the same pan as the vegetables and add the remaining spices.
  • Add the yogurt, tomatoes and water until the chicken is covered.
  • Mix a little of the water that was used to cook the rice with a pinch of saffron and a splash of Kadi water.
  • Sprinkle some of the previous mixture then cover the pot and lower the heat.
  • Place on a serving plate and garnish with parsley and roasted cashews.