15 Common Homemade Biryani Disasters — And How To Avoid Them, According To Indian Chefs

You may love indulging your loved ones with an aromatic plate of butter chicken, and you may love the crunch of a crispy samosa — bonus points for mastering the tortilla hack for folding samosas to save time. But when you are looking to truly flex your culinary muscles, all roads can only lead to — cue the drumroll — biryani.

With its roots in the 14th century, the dish is believed to have reached Indian shores through Turk-Mongol emperor Timur whose army relished it in their war diet. In the years since, biryani has continued to exude considerable main character energy in the realm of Indian cuisine and is traditionally accompanied with cooling, yogurt-based sauces — raita makes for a popular side dish to serve with biryani. But despite its ubiquity, this dish makes for an intimidating monolith to be scaled. Even seasoned chefs in my family generally think twice before making biryani for a dinner party.

So, how do you ensure that your rice doesn't turn clumpy, the meat is cooked evenly, and the crispy onions don't wither away into a wilted mess? Answers can be found with chef Shamsul Wahid, group executive chef at Impresario Entertainment & Hospitality Pvt. Ltd, and chef Girish Prasad Sakhlani, executive chef at Mulberry Shades Bengaluru Nandi Hills, a Tribute Portfolio Resort. Together, they share their best-kept secrets and insider-only info on how to avoid the most common biryani disasters that can occur in the kitchen.

The first thing that chef Shamsul Wahid wants you to know about making biryani at home? "Biryani's half won or lost with the rice," he proclaims. His words are underscored by centuries of trial and error with different types of rice until a common consensus was reached: Biryani is a high-maintenance mistress that doesn't take kindly to just any variety of rice picked off the shelf. "If you're reaching for anything other than long-grain basmati rice — pause," he says.

In his experience, Wahid has found that short, starchy varieties of rice or anything labeled as 'easy cook' fails to offer the right texture and aroma for biryani. Shorter grains are famed for their starchy texture that enables them to bind together — a must-have for dishes such as sushi. But the goal of biryani is to serve aromatic, individual grains of rice in the final plate which cannot be achieved by shorter varieties of rice.

Wahid emphasizes that long-grain basmati offers fluffy, separate grains. The firmer texture of long-grain basmati means that it can undergo the arduous cooking process without turning into a lumpy mess by the end. And then, of course, there is that unmistakable fragrance — a distinctly nutty aroma — which will have your dinner guests eagerly hovering by your elbow in the kitchen. "It's the foundation, not just filler," he reiterates.

When you are running against the clock to get dinner ready before your guests arrive, it can seem tempting to skip soaking rice. But as counterintuitive as it may sound, making the effort to soak the rice is actually the key to dialling down your cooking time.

"Not soaking basmati is like skipping the warm-up before a workout," chef Shamsul Wahid declares. The fallout from skipping this crucial step comes in the form of rice that breaks or cooks unevenly, he cautions. The science is easy to follow: When basmati rice is soaked for 20 minutes or more, the hydration from the water makes its way till the centre of the rice kernels. This makes individual grains preen with a fluffy, elongated texture.

With a softened outer layer, heat is able to reach the core of individual rice grains more efficiently, thereby reducing your cooking time. As a rule of thumb, Wahid advises allowing your long-grain basmati rice to soak in a luxurious water bath for 30-45 minutes so it can bloom properly.

Once your rice has been washed and soaked, there comes the essential question of deciding exactly how much water it needs to achieve elongated, aromatic heaven. According to chef Shamsul Wahid, this is not a decision to be taken lightly. "Too much water and you've got mush, too little and the rice stays chewy or clumps up," he warns.

While there are regional variations in biryani methods, you will find that certain golden standards of measurements will tide you through safely. Most popular biryani recipes will advise you to cook the rice separately from the marinade. You can safely add 1 ½ cups of water for every cup of rice you are making. The rice will be cooked until it is 70-80% done, and then you'll proceed with the next steps for the marinade.

Between caramelizing onions and achieving the right cook on the protein, it can seem like there are larger mountains waiting to be conquered. But your work on ensuring the perfect base of fluffy, aromatic rice doesn't end until you have ensured that it has been seasoned properly. "Rice needs salt from the start — there's no fixing it later," chef Shamsul Wahid says.

The wisdom behind his words is easy to grasp. "Under-salted rice dulls the whole biryani, no matter how good your meat or masala is," he rues. If you'd rather not leave the seasoning up to chance, the general average rests at adding half a teaspoon of salt for every cup of rice you are boiling. If you are looking for some handy pointers to guide the way, Wahid recommends tasting the broth. "Whether you're boiling it separately or cooking it by absorption, the water or stock should be slightly salty to taste," he says. While the salt shouldn't be overpowering, it should ensure that the rice doesn't taste flat.

When working with larger quantities of rice, home chefs are generally concerned with ensuring that the rice doesn't burn out — which is where your choice of pot will serve as a crucial determining factor. Chef Shamsul Wahid cautions against using thinner pots as it can burn the bottom and dry out the top of the rice.

For slow-cooked dishes, such as biryani, a traditional handi generally wins the popular vote. While handis are conventionally made from clay, newer iterations include brass and copper vessels characterized by a wide mouth that leads into a deep belly. Both materials are excellent conductors of heat, ensuring that a slow-cooked dish like biryani gets the uniform heating that it requires. Your options also include a traditional Dutch oven, but Wahid advises ensuring that it seals tightly, as this will be key for the dum process at the last stage of cooking.

"Don't dump in five spoons of garam masala and call it a day," chef Shamsul Wahid sighs. As the largest producer of spices in the world, India has a wide range of options to choose from. And while Indian dishes are commonly considered as synonymous with chiles and heat, it helps to proceed with caution here.

Chef Girish Prasad Sakhlani agrees that certain spices can detract from the flavor harmony of the dish. "It's best to avoid excessive use of dried red chili powder or whole dried red chiles, as they can dominate the flavor and make it overly intense," he says. An aromatic blend of spices will see you through safely — if you are ready to move beyond chili powder, these common Indian spice blends will breathe life into the simplest of recipes.

And there are other options to be considered as well. Wahid recommends opting for whole spices, such as cloves, cardamom, cinnamon, bay leaf, and star anise, roasted lightly in ghee for adding depth. Prasad Sakhlani adds, "Enhancing the dish with fresh ginger, garlic, and green chiles will add natural warmth and depth, resulting in a more nuanced, authentic, and widely appealing biryani."

With a pillowy base of rice ready, you are ready to move to the big leagues with getting your choice of protein started. However, it pays to bear in mind at this stage that not all cuts of meat will stand you in good stead. Boneless meat is rated at the top of every Indian chef's list of no-nos, and with good reason.

On paper, boneless meat can offer the tempting promise of a faster cook time — without the presence of bones impeding the transfer of heat, these pieces are known to cook faster. However, chef Shamsul Wahid advises against opting for boneless breast pieces and fatty trimmings. "You want cuts that stay juicy and add flavor — think chicken thighs or mutton shoulder or leg, bone-in. Bones give you depth, and fat (in the right amount) gives richness without drowning everything," he says.

When working with cuts such as the shoulder, you will find that the steady application of heat in slow-cooking breaks down the connective tissues. The result? Meat that feels unbelievably tender and melts in your mouth with every spoonful.

Much like soaking rice, marinating the meat makes for a passive process but a crucial one, nonetheless — any attempts to rush this stage, and you'll be wondering why your biryani is lacking its promised flavors later at the dinner table. "Biryani meat needs time to soak up flavor and tenderize," chef Shamsul Wahid concurs.

Beyond simply seasoning the meat, marinating is known to level up flavors by infusing spices into the meat. You can also be assured of more tender meat since the marinade will break down the tougher muscle fibres. This is a process that cannot be rushed, and Wahid believes that any marinating effort that runs for less than an hour will create an underwhelming result.

However, if you are running against the clock, there are certain workarounds to be considered. "If you're in a hurry, use raw papaya or vinegar, but ideally, let it sit for three to four hours," he says. However, for his money, Wahid prefers having biryani meat that has been marinated overnight.

Among the common terms that you'll need to get familiar with for preparing biryani at home, birista is a popular one. After all, it is the meticulous process of frying onion strings for making birista that lends a delectable crunch, flavor, and aroma to any plate of biryani. But if your batch of birista is missing the crispiness, it might be a sign that you need to start over.

When made correctly, the painstaking process of deep-frying the onion slices releases their natural sugars to create an aromatic flavor bomb that enhances the taste of biryani. It comes as little surprise, then, that birista is today considered as indispensable in Indian cooking as a crucial pinch of salt when making rice.

If your birista has turned soggy, chef Shamsul Wahid believes it can have occurred by overcrowding the pan or frying the onions on a very low flame. The key to nailing the color and crunch of your birista lies in following some core fundamentals: "Slice onions evenly, fry in batches on medium-high, and pull them out just as they go golden (they'll keep cooking after). Drain well — no shortcuts here," he says.

It can be easily assumed that all types of meats have the same cooking time, but as chef Shamsul Wahid puts it, "Every protein has its rhythm." His words are seconded by chef Girish Prasad Sakhlani who believes that each type of meat requires a different approach to ensure tenderness and flavor integration. "Chicken, being relatively quick to cook, should be marinated well and partially cooked before layering, typically requiring 20-25 minutes of total cooking time within the biryani," he advises.

Mutton, on the other hand, is more robust and benefits from slow cooking or pressure-cooking beforehand, as it generally takes 45-60 minutes to become tender before being layered for the dum process. "Fish is the most delicate of the three and requires a very gentle touch — it's best to marinate and lightly sear or par-cook it, then allow just 10 -15 minutes of final cooking during the dum process to prevent it from breaking apart," he says.

Once you have your meat and your rice ready, it is time to make the magic happen. However, it pays to bear in mind that the traditional process of making biryani involves constructing distinct layers of flavorful meat and parboiled rice. As tempting as it may seem to go in with a quick stir to assuage any concerns (Is the meat sticking to the bottom of the pot? Are the flavors being distributed adequately?), it can tamper with the visual appeal that biryani is known for.

"Layering isn't just stacking — it's where everything comes together," chef Shamsul Wahid surmises. Despite being seasoned independently, the flavors from the meat and the rice both come together when layered with the established hierarchy of meat under rice. This process is repeated and finally sealed in with a final layer of rice on top. "This traps the steam and locks in flavor," he affirms.

"Dum is where biryani becomes biryani," chef Shamsul Wahid believes, and with good reason. Dum, or the process of slow-cooking, is an integral part of the traditional biryani. When sealed in an airtight pot, the air finds no room to escape. This means that the flavors and aromas of the spices and herbs are thoroughly infused into every grain of rice. Needless to say, rushing this stage of steaming the rice can lead to a less flavorful result.

If you are looking for a handy cheatsheet to follow, Wahid recommends cooking the biryani for 20-30 minutes on low heat, ensuring that your handiwork is sealed properly to avoid any air from escaping from the pot. "This is where flavor fuses, rice finishes cooking, and everything settles. Don't open the lid until you're done," Wahid says.

Down the ages, every Indian family has developed their own secret hacks and spice blends that are lovingly passed down from generation to generation. However, the one ingredient that everyone stands united on is patience. As convenient as it may seem to blast the heat on full measure to hasten the dum process, chef Shamsul Wahid cautions that high heat can kill a good biryani.

For chef Girish Prasad Sakhlani, mastering control over heat is key to delivering a memorable biryani experience. "Using excessively high heat can lead to several pitfalls, including burnt masala, dried-out meat, and unevenly cooked or scorched rice," he cautions.

Both experts are in agreement that low to medium heat works best for the dum process. When used in tandem with a copper or brass vessel that ensures seamless application of heat, you can expect a uniform cook on the meat as well as the rice. "This gentle heat allows the flavors to meld beautifully, ensures the meat remains tender and juicy, and helps the rice absorb the aromatic essence of the spices without burning or drying out," Prasad Sakhlani says.

With the mouth-watering aromas from the sealed pot of biryani making their way into the dining room, you may have a hard time fending off eager spoons hoping for a quick preview. But biryani isn't a dish that can be served on a platter instantly after the heat is turned off. Indeed, an unhurried round of resting the rice is one of the most common tips to know when making rice.

Resting meat is important to ensure that the muscle fibers can better hold on to their juices. Rice can benefit from this same process as well. It is important to remember that the rice being used for making biryani is parboiled only to 70% doneness. While the airtight dum process takes the dish the rest of the way, allowing the rice to rest covered is important. As the steam evaporates, you can attain uniformly cooked grains.

"No stirring, no poking," cautions chef Shamsul Wahid and adds, "it's still finishing up. Serve too early, and it falls apart — literally." After cooking, he believes it is important to let the biryani sit for 10-15 minutes, after which it is time for the great reveal: gently nudging the layer of rice apart to reveal the glorious hues of the cooked meat underneath.

Biryani is as much a feast for the eyes as it is for the palate. After laboring through achieving the perfect cook on the meat and the rice, the last thing you'll want to do is opt for garnishes that clash with its flavor profile — chef Shamsul Wahid is less than fond of choices that stray far from the classics. "No raw onions, no cherries," he implores.

Likewise, chef Girish Prasad Sakhlani believes that garnishing can play a subtle yet significant role in enhancing the biryani experience. "It's important to avoid garnishes that are overly rich, overpowering, or that clash with the delicate layers of flavor in the dish — such as heavy sauces, sweet elements, or strong-flavored condiments," he says. Instead, you will find him favoring fresh, aromatic herbs like coriander and mint leaves to add brightness without overwhelming the palate.

Crispy fried onions or birista are also a traditional and preferred garnish, offering both texture and a hint of sweetness that complements the spices in the biryani. "These thoughtful garnishing choices not only elevate the presentation but also preserve the integrity and authenticity of the dish," he concludes.