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Biryani! This spicy rice mix with meat, chicken, eggs, potatoes and more, might have taken a few routes before making it to India. We’ll learn to make the Assyrian version of this aromatic dish. Biryani is a must at every special occasion. This is an Assyrian Kitchen favorite and a great recipe to impress your guests.


Yields: 3-4 servings 



2 cups rice 

3 cups water 

3 tbsp butter 

1.5 tbls biryani spice 

1.5 tsp salt 

1 tsp pepper 

1 lb. chicken diced 

1 lb. braised beef diced 

5 ea. potatoes diced, fried 



Place rice in mixing bowl. Rinse well to remove starch and prevent making sticky rice. 

Rinse about 3-4 times or until the water in the rice stays clear. Heat the pot and add 

butter to melt but do not burn the butter. 


Once the butter has melted add the water biryani spice, salt, pepper, and rice. Stir to 

incorporate. Cover the pot with an aluminum foil and a lid to keep in all steam as tight as 

possible. Bring the water to a boil and lower heat to simmer. 


Let the rice cook for about 8-10 minutes or until all the rice has absorbed the water and 

fluffy. Once the rice has absorbed all the water let the rice rest for 5 minutes 

untouched. Then fluff with fork 


While the rice is cooking pan fry each meat with 1tsp salt, 1 tsp, pepper and 1 tsp 

biryani spice until the right doneness. 


Peal the potato and dice. Pan fry the potatoes until golden and crispy. Remove from 

pan and place over napkin to absorb all the excess grease. Season with salt. 


Once all the meat are fully cooked, potatoes fried, and the rice cooked perfectly mix all 

ingredients together and serve hot.




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