The Perfect Biryani for Two — No Feast Required

When the biryani craving hits but you don’t want to spend hours in the kitchen… this recipe is for you.

This small-batch chicken biryani is perfect for two people. Whether it’s date night, dinner with a friend, or just a cozy evening in. It comes together faster than traditional biryani but still delivers all the deep, layered flavors you love. No giant pots, no feeding a crowd — just a comforting, aromatic biryani made with simple ingredients and bold spices.

Ingredients:

• ½ pack halal whole chicken, cut into pieces (available at Arabic or Desi markets)

• 1 large white onion, thinly sliced

• Olive oil (enough to coat the bottom of your pot)

• 3–4 Roma tomatoes, chopped

• 1 tbsp ginger garlic paste

• ½ tsp turmeric

• ½ packet Shan Sindhi Biryani Masala

• 1.5 tbsp Fadwa Biryani Masala

• 3 tbsp plain yogurt

• Salt, to taste

• Hot water (enough to just cover the chicken)

• 2 cups basmati rice

• A few sprigs fresh cilantro, chopped

• Optional: pinch of food coloring (yellow or orange), mixed with a teaspoon of water

Instructions:

1. Prepare the Chicken Base

   • Rinse the chicken pieces thoroughly and set aside.

   • In a heavy-bottomed pot, pour enough olive oil to coat the base and add the sliced onions. Let them cook on medium-low heat, stirring occasionally. This can take about 20 minutes.

   • While the onions are browning, chop your tomatoes and whisk the yogurt in a bowl.

   • Once onions are golden brown, remove a handful and set aside for garnishing later.

     
     

2. Build the Masala

   • Add the ginger garlic paste to the remaining onions and sauté for 1–2 minutes until fragrant.

   • Stir in the chopped tomatoes, turmeric, Shan Sindhi Biryani Masala, and Fadwa Biryani Masala. Cook until the tomatoes break down and blend into the masala.

   • Add the cleaned chicken pieces and stir well to coat.

   • Add the whisked yogurt and salt to taste.

   • Pour in just enough hot water to cover the chicken—do not add too much.

   • Cover and cook on medium-low heat for 30 minutes, or until the chicken is tender.

   • In the final 5 minutes, uncover and increase the heat to help thicken the masala slightly.

     
     

3. Prepare the Rice

   • While the chicken cooks, rinse 2 cups of basmati rice thoroughly until the water runs clear. Soak in hot water for 20 minutes, then drain.

   • Bring a large pot of water to a boil (about 6–8 cups), add salt, and cook the rice until it is 70–80% cooked (about 8–9 minutes). The grains should still have a slight bite. Drain immediately.

     
     

4. Layer the Biryani

   • In the chicken pot, begin layering:

     • First a layer of chicken masala,

     • Then a layer of partially cooked rice,

     • Another light layer of masala,

     • Sprinkle chopped cilantro,

     • Finish with a layer of the remaining rice.

   • Drizzle with a few drops of food coloring if using, and top with the reserved fried onions.

     
     

5. Final Steam (“Dum”)

   • Cover the pot with a damp kitchen towel, then place the lid on tightly.

   • Let the biryani steam on low heat for 20–30 minutes.

   • After resting, gently fluff and mix the biryani to combine layers without breaking the rice too much.

     
     

6. Serve & Garnish

   • Plate the biryani and garnish with more fresh cilantro and extra fried onions if desired.

   • Serve hot with raita, salad, or pickles on the side.

   
   
   
   

   Note:

   
   

   The damp cloth plays an important role during the final dum (steaming) stage of biryani. Here's why it's used:

   
   

   • Seals in the steam: The damp cloth acts as a barrier between the pot and the lid, helping to trap steam inside more effectively. This ensures the flavors meld together beautifully and the rice finishes cooking evenly.

   • Prevents drying out: It keeps the top layer of rice from drying out or getting crusty, giving you soft, fluffy grains throughout.

     
     

   Tip: Make sure the cloth is just damp, not wet, and that the ends are tucked up or wrapped around the lid so they don’t hang down near the flame or burner.