Chicken Biryani

SARSAYA® Oyster Sauce


  • 2 pcs. (9.5g) Cinnamon sticks
  • 5 pcs. (1g) Laurel leaves
  • 1 1/4 tsp. (3g) Coriander seeds
  • 1 1/4 tsp. (3g) Fennel seeds
  • 1 tbsp. (3g) Cardamom
  • 1/2 tsp. (3g) Star anise
  • 3-4 pcs. (1000g) Chicken leg quarter
  • 1 cup (240g) Greek yogurt
  • 1 pack (30g) SARSAYA® Oyster Sauce
  • 7 tsp. (20g) Garlic, minced
  • 7 tsp. (20g) Ginger, minced
  • 1 2/3 tbsp. (10g) Chili powder
  • 1 2/3 tbsp. (10g) Turmeric powder
  • 1 tsp. (5ml) Lemon, juiced
  • 1/8 tsp. (1g) Salt
  • 1/8 cup (30ml) Olive oil
  • 1 3/4 cup (90g) Red onion, sliced
  • 3 1/3 cup (600g) Basmati rice, soaked
  • 5 cups (1250ml) Water
  • 1/2 tsp. (3g) Star anise
  • 1 tbsp. (3g) Cardamom
  • 1 pc. (3g) Cinnamon sticks
  • 5 pcs. (1g) Laurel leaves
  • 1/8 tsp. (1g) Salt
  • 1 tsp. (10ml) Cooking oil
  • 1 tsp. (10g) Unsalted Butter
  • 5 tbsp. (10g) Cilantro leaves, chopped
  • 5 tbsp. (10g) Mint leaves, chopped
  • 2 packs (0.1g) Saffron
  • 1 pack (30g) SARSAYA® Oyster Sauce (Rice)


  1. FOR BIRYANI MASALA. PULVERIZE. Heat cinnamon sticks, laurel leaves, coriander seeds, fennel seeds, cardamom, and star anise in a pan until fragrant, about 3 minutes. Then, grind the spices in a food processor to make biryani masala. Set aside.
  2. FOR MARINADE. MARINATE. In a large bowl, combine chicken, 1 tsp biryani masala, Greek yogurt, SARSAYA®, garlic, ginger, chili powder, turmeric powder, lemon juice, and salt. Set aside.
  3. FOR TOASTED ONION. TOAST. Place onions and olive oil in a cold pan. Heat the pan on low heat and toast the onions for about 5 minutes. Set aside.
  4. FOR THE BIRYANI. RINSE. Rinse basmati rice with cold water until the water runs clear (Approx. 3-4 times). Then, soak the rice in water for 15 minutes. Set aside.
  5. PRECOOK. In a large pot, combine water, star anise, cardamom, cinnamon sticks, laurel leaves, salt, and the soaked basmati rice. Boil for 5-7 minutes, or until the rice is only 60% cooked. Drain the rice and let it cool down for 5 more minutes.
  6. SEAR. In a large pot, heat cooking oil and butter. Sear the marinated chicken in the pot until it's browned. Then, turn off the heat.
  7. ASSEMBLE. In the pot with the chicken, add a tablespoon of chopped cilantro and mint leaves. Then, add a layer of crispy onions followed by half of the precooked basmati rice. For the second layer, repeat with the same amount of cilantro, mint, crispy onions, 1/2 tsp biryani masala (can adjust based on preference), and a pinch of salt. Add the remaining rice. For the final layer, add the remaining cilantro, mint, crispy onions, 1/2 tsp biryani masala, and add another pinch of salt. Finish by adding the soaked saffron on top.
  8. COOK. Cover the pot with foil and then cover it with the lid. Cook the biryani on low heat for about 30 minutes. After 30 minutes, remove the pot from the heat and let it rest for 15 minutes before serving.
  9. SERVE. Add SARSAYA®. Mix all ingredients well and transfer onto a serving plate and enjoy!

Cooking Tips

Chicken can be substituted with beef.

Rate our recipe

ajinomoto cooking_time  Cooking Time: 55 minutes ajinomoto prep_time  Preparation: 30 minutes ajinomoto servings  Servings: 7 ajinomoto size  Serving size: 1/2 cup chicken & 3/4 cup rice (308.6g)

Products Used

SARSAYA® Oyster Sauce Buy Now

Nutrition Facts

Calories per serving (kcal)
Carbohydrates (g)
Proteins (g)
Fat (g)
Dietary Fiber (g)
Calcium (mg)
Iron (mg)
Sodium (mg)

Good to Know Nutrition Facts

Basmati rice has a relatively high fiber content which may help in reducing the risk of developing lifestyle diseases.


No ratings yet.