Gordon Ramsay’s chicken biryani recipe layers yoghurt-marinated chicken with par-boiled basmati rice, crispy fried onions, and saffron milk, then seals the pot and cooks everything on low heat until the rice absorbs every bit of spice. The recipe comes from his Great Escape book, and the dum-style sealed cooking is what makes the rice fluffy instead of soggy.
Ramsay is specific about par-boiling the rice for only 2-4 minutes so it finishes cooking in the steam from the chicken. I always ordered biryani from the takeaway because layering rice felt harder than anything else in my curry recipes it myself seemed like too much work, but once I understood the par-boil timing, the rest of it fell into place.
Try More Curry Recipes:
Why the Rice Must Be Par-Boiled
Fully cooked rice turns to mush when it sits on top of the chicken in a sealed pot for 25 minutes. Par-boiling it for 2-4 minutes means it is still firm enough to absorb the steam and finish cooking perfectly.
I overcooked the rice on my first attempt and the whole thing came out like a wet porridge. Now I set a timer and drain at exactly 3 minutes, and it works every time.
Chicken Biryani Ingredients
For the marinade and chicken:
- 500g (1.1 lbs) boneless chicken thighs, cut into large pieces
- 150g (0.6 cups) full-fat natural yoghurt
- 3 garlic cloves, crushed
- 3cm (1-inch) piece fresh ginger, grated
- 1 green chilli, finely chopped
- 1 tsp garam masala
- 1 tsp ground turmeric
- ½ tsp cayenne pepper
- Juice of ½ lemon
- Small bunch fresh coriander (cilantro), chopped
- Small bunch fresh mint, chopped
- Sea salt
For the rice and assembly:
- 300g (1.5 cups) basmati rice, rinsed until water runs clear and soaked 30 minutes
- 4 cardamom pods
- 1 cinnamon stick
- 4 whole cloves
- 1 bay leaf
- 2 large onions, thinly sliced
- Vegetable oil, for frying
- Pinch of saffron threads soaked in 3 tbsp warm milk
How To Make Gordon Ramsay Chicken Biryani
- Marinate the Chicken: Mix the yoghurt, garlic, ginger, chilli, garam masala, turmeric, cayenne, lemon juice, half the coriander (cilantro), half the mint, and a pinch of salt. Coat the chicken, cover, and refrigerate for at least 1 hour or overnight.
- Fry the Onions: Heat a generous amount of oil in a wide pan over medium heat. Add the sliced onions and fry for 20-25 minutes, stirring often, until deep golden brown. Drain on kitchen paper and set aside.
- Par-Boil the Rice: Bring a large pot of salted water to the boil with the cardamom, cinnamon, cloves, and bay leaf. Add the drained rice and boil for 2-4 minutes until just starting to soften but still firm in the centre. Drain immediately.
- Layer the Biryani: Spread the marinated chicken in the bottom of a heavy-based pot or Dutch oven. Scatter half the fried onions over the chicken. Spoon the par-boiled rice on top in an even layer. Drizzle the saffron milk over the rice and scatter the remaining fried onions, coriander, and mint.
- Seal and Cook: Cover the pot tightly with foil, then press the lid on top to trap the steam. Cook on the lowest heat for 25 minutes without opening the lid.
- Rest and Serve: Take off the heat and leave sealed for 5 minutes. Remove the lid, gently fold the layers together with a fork, and serve with raita.
Can Gordon Ramsay Cook Biryani?
I watched the Great Escape episode where he cooks biryani with local chefs in India, and you can see him learning the dum method on camera. The recipe in his book follows exactly what they showed him, the proper layered version, not a shortcut.
When I read the recipe I expected him to cut corners, because most of his books are about speed. He kept every step: par-boiled rice, yoghurt marinade, saffron, sealed lid. That is how I knew it was worth trying.
What to Serve Alongside
Raita is the classic side: yoghurt, cucumber, mint, and a pinch of cumin. A simple curry sauce on the side works if you want something to pour over the rice.
Keep it simple. Biryani is a complete meal in itself, and too many sides take away from the point of it.
Storing Biryani
Keeps in the fridge for 2 days. Reheat in a covered pan on low heat with a splash of water to steam the rice back to life.
Do not microwave it uncovered or the rice dries out and goes hard at the edges.
FAQs
- Where is this recipe from? Gordon Ramsay’s Great Escape, the India edition. He learned the dum technique from local chefs during filming.
- Can I use chicken breast? Thighs are better because they stay juicy during the 25-minute sealed cook. Breast dries out easily and needs shorter cooking.
- Can I skip the saffron? You can, but it loses that golden colour and subtle floral smell. A pinch of turmeric in warm milk is the closest swap.
More Recipes To Try:
Nutrition Facts (Per Serving)
- Calories: 520 kcal
- Total Fat: 18g
- Protein: 35g
- Total Carbohydrate: 55g
Gordon Ramsay Chicken Biryani Recipe
4
servings20
minutes55
minutes1
hour15
minutesGordon Ramsay’s chicken biryani recipe layers yoghurt-marinated chicken with par-boiled basmati rice, crispy fried onions, and saffron milk, then seals the pot and cooks everything on low heat until the rice absorbs every bit of spice. The recipe comes from his Great Escape book, and the dum-style sealed cooking is what makes the rice fluffy instead of soggy.
Ramsay is specific about par-boiling the rice for only 2-4 minutes so it finishes cooking in the steam from the chicken. I always ordered biryani from the takeaway because layering it myself seemed like too much work, but once I understood the par-boil timing, the rest of it fell into place.
Ingredients
500g (1.1 lbs) boneless chicken thighs, cut into large pieces
150g (0.6 cups) full-fat natural yoghurt
3 garlic cloves, crushed
3cm (1-inch) piece fresh ginger, grated
1 green chilli, finely chopped
1 tsp garam masala
1 tsp ground turmeric
½ tsp cayenne pepper
Juice of ½ lemon
Small bunch fresh coriander (cilantro), chopped
Small bunch fresh mint, chopped
Sea salt
300g (1.5 cups) basmati rice, rinsed and soaked 30 minutes
4 cardamom pods
1 cinnamon stick
4 whole cloves
1 bay leaf
2 large onions, thinly sliced
Vegetable oil, for frying
Pinch of saffron threads soaked in 3 tbsp warm milk
Directions
- Marinate the Chicken: Mix the yoghurt, garlic, ginger, chilli, garam masala, turmeric, cayenne, lemon juice, half the coriander (cilantro), half the mint, and a pinch of salt. Coat the chicken, cover, and refrigerate for at least 1 hour or overnight.
- Fry the Onions: Heat a generous amount of oil in a wide pan over medium heat. Add the sliced onions and fry for 20-25 minutes, stirring often, until deep golden brown. Drain on kitchen paper and set aside.
- Par-Boil the Rice: Bring a large pot of salted water to the boil with the cardamom, cinnamon, cloves, and bay leaf. Add the drained rice and boil for 2-4 minutes until just starting to soften but still firm in the centre. Drain immediately.
- Layer the Biryani: Spread the marinated chicken in the bottom of a heavy-based pot or Dutch oven. Scatter half the fried onions over the chicken. Spoon the par-boiled rice on top in an even layer. Drizzle the saffron milk over the rice and scatter the remaining fried onions, coriander, and mint.
- Seal and Cook: Cover the pot tightly with foil, then press the lid on top to trap the steam. Cook on the lowest heat for 25 minutes without opening the lid.
- Rest and Serve: Take off the heat and leave sealed for 5 minutes. Remove the lid, gently fold the layers together with a fork, and serve with raita.
