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A mix of spiced meatballs, curried chicken, crispy sautéed potatoes and saffron rice. Try this dish for your next dinner party - your guest will thank you!
Course Main Course
Cuisine Indian, Middle Eastern


Spiced Meatballs

  • 1.5 lbs ground meat (we use 85/15)
  • 3/4 tbsp bahar (all spice)
  • 1/2 tsp salt
  • 2 tbsp olive oil


  • 1 whole chicken *
  • 4 cups chicken stock, reserved from cooked chicken
  • 3 medium russet potatoes, pealed and cut into 1" squares
  • 2 hardboiled eggs, shell removed
  • 2.5 cups basmati white rice
  • 4 cups yellow onion, finely chopped
  • 1 tsp saffron
  • 1 cup water
  • 4 tbsp curry
  • 1 tsp turmeric
  • 1 tbsp cardamom
  • olive oil used a few times in recipe, exact amounts listed in recipe
  • salt used a few times in recipe, exact amounts listed in recipe
  • bahar (all spice) used a few times in recipe, exact amounts listed in recipe


Spice Meatballs

  • In a bowl, mix the ground meat, 1/2 tsp salt and 1 tbsp bahar until combined.
  • Roll the meat mixture in your hand to form ~25 small meatballs.
  • To cook, lightly coat a pan with 2 tbsp olive oil. Cook until browned on all sides. Set aside once done.

Blooming Saffron

  • Place 1 tsp of saffron into 1 cup of warm water. Give a gentle mix. Allow to sit for 10 -15 minutes to fully bloom.
  • Remove saffron threads and reserve golden liquid to cook with the rice. **


  • Cover chicken with water (about 5-6 cups) and bring to a boil. Once boiling reduce heat to a high simmer. Simmer until chicken is fully cooked, about 45 minutes. Reserve the chicken broth, it will be used to cook the rice.
  • While the chicken cooks, heat about 3 tbsp olive oil in pan and cook potatoes until cooked through and lightly browned on the sides.
  • Now add about 1/3 cup of olive oil to the pan. Add chopped onion, 1/2 tsp salt and 4 tbsp of curry. Saute until fully cooked.
  • Place rice in a metal sieve and rinse a few times to remove extra starch. This prevents the rice from clumping together.
  • Add 1 tbsp olive oil to bottom of a large pot. Add rice on top of oil.
  • To rice add 3.5 cup of chicken broth, reserved from cooked chicken above, and the 1 cup of saffron water.
  • Add 1.5 tsp salt, 1 tbsp all spice and 1 tsp turmeric to rice.
  • Bring rice to boil, then reduce to a simmer until full cooked. ~15-20 minutes.

Assembly of Biryani

  • Remove skin and bone from chicken. Reserve skin. Discard bone. Pull apart chicken into large pieces.
  • In a large pot add 3 tbsp olive oil.
  • Add chicken skin to bottom of pot.
  • Then add chicken pieces.
  • Next layer is the onion mix.
  • Next layer on the cooked meatballs.
  • The next layer is the cooked potatoes. Sprinkle 1/2 tsp bahar and 1/2 tsp salt on top of potatoes.
  • Add 1/2 of the cooked rice.
  • Placed 2 hard boiled eggs on top of rice.
  • Place the remaining rice on top of eggs.
  • Sprinkle the rice with 1/4 teaspoon of bahar, 1/4 tsp of cardamom, and 1/2 tsp of salt.
  • Add 1/2 cup of reserved chicken stock on top of rice.
  • With the lid on, turn on low heat for 30 minutes.
  • Turn off heat and allow to sit for 10 minutes.
  • Place a large platter on the top of the pot and flip upside down. Tap the bottom of the pot a few times to make sure all has fallen onto the patter.
  • Remove pot and enjoy!***


*Separate the whole chicken (bone in, skin on) into 8 parts. You can ask your butcher to do this for you as well. 
**You can reserve the saffron thread for an additional future use.
*** Biryani is even better the next day. Reheat in pot with cover on on low heat.
Keyword all spice, cardamom, saffron, spices