Rice to the moment: Your ultimate Biryani recipe

  • In this article, we explore two fail-proof biryani recipes courtesy of Sunrice. Which is superior: chicken or mutton biryani?
  • You can also #ricetothemoment and elevate your rice game with these two amazing recipes featuring Sunrice Basmati.

Rice isn't just a side dish; it's a centerpiece that unites families and friends in Kenyan households. Its versatility allows it to take on various forms, from coconut-infused delicacies to aromatic biryanis and delicious pilau, offering endless options.

The key to achieving the perfect "mchele moja moja" effect lies in choosing high-quality rice, and for many, Sunrice stands out as the go-to choice, consistently delivering delicious results.

Sunrice caters to the diverse tastes of rice lovers with six distinct brands.

From the aromatic Mwea Pishori to fragrant Basmati, and biryani rice with its long, slender, and soft grains that add that extra touch to biryani.

Additionally, there's the All Day Parboiled Basmati Rice, and Sunrice also provides Long Grain Rice, offering a versatile option for various culinary needs.

In this article, we explore two fail-proof biryani recipes courtesy of Sunrice. Which is superior: chicken or mutton biryani? Fortunately, we have recipes for both.

As we gather around the table with family and friends, nothing says "share the table" more than a delicious biryani recipe. Making one may seem daunting, but once you learn how to, it's easy.

Mutton Biryani

This delightful Mutton Biryani recipe is designed to serve four, but feel free to double the quantities if you're serving a larger group.

The preparation time is only 45 minutes, making it a quick and delicious option for any gathering.


  • Mutton, 1.5 inch pieces - 1 kilogram
  • 1 1/2 cups of Sunrice Biryani Rice
  • 4-inch piece of ginger
  • 7-8 strands of Saffron (kesar)
  • 1/2 cup milk, warm
  • 2 cups of yogurt
  • Salt – to taste
  • 1 teaspoon of turmeric powder
  • 1 1/2 tablespoons of garlic paste
  • Oil - to deep fry
  • Onions, thinly sliced - 4-5 large
  • 4-5 Cloves
  • 1-inch stick cinnamon
  • 4-5 Green cardamoms and 1-2 Black cardamoms
  • 6-8 Peppercorns
  • 5 tablespoons of ghee
  • 2 Green chillies, chopped
  • 2 tablespoons of coriander powder
  • 1 tablespoon of cumin powder
  • 1 teaspoon of red chilli powder
  • 4 large tomatoes, chopped
  • 2 teaspoons of Garam masala powder
  • Fresh coriander leaves, coarsely chopped bunch
  • 1/2 bunch of fresh mint leaves, coarsely chopped
  • 3 tablespoons of butter


  • Soak rice for half an hour in five to six cups of water. Drain and keep aside. Cut half the ginger into julienne and make a paste of the rest. Soak saffron in warm milk and keep aside.
  • Marinate mutton in yogurt, salt, turmeric powder and one tablespoon each of ginger and garlic pastes. Marinate for about four hours in a refrigerator. Heat sufficient oil in a kadai and fry half of the sliced onions till brown and crisp.
  • Drain and keep onto an absorbent paper. Cook rice in salted five cups of boiling water along with cloves, cinnamon, green and black cardamoms and peppercorns till rice is almost cooked.
  • Strain and keep rice warm. Heat ghee in a thick-bottomed pan or pressure cooker. Add remaining sliced onions and green chillies. Cook, stirring continuously, till onions are light golden brown. Add remaining ginger paste and garlic paste and mix well.
  • Add marinated mutton and cook on high heat for seven to eight minutes. Add coriander powder, cumin powder and red chilli powder. Mix thoroughly.
  • Stir in three cups of water, bring it to a boil, reduce heat and cook covered till mutton is almost cooked.
  • Add tomatoes, salt, half the garam masala powder and fresh coriander leaves. Cook for fifteen minutes on medium heat, stirring occasionally.
  • In case you are cooking the mutton in a pressure cooker, add chopped tomatoes, salt, garam masala powder, two cups of water and chopped fresh coriander leaves after adding dry spices.
  • Pressure cook till mutton is almost cooked. It normally takes two to three whistles to cook. Ensure that the cooked mutton does not have a thin gravy. If that is the case cook on high heat to reduce.
  • Preheat oven to 180 degrees. Arrange half the quantity of cooked mutton in an ovenproof dish and spread half the quantity of cooked rice on top of the mutton. Sprinkle a little of the remaining garam masala powder, half each of ginger julienne, saffron dissolved in warm milk and mint leaves.
  • Dot the rice with half the quantity of butter. Spread the remaining mutton on top of the rice, followed by cooked rice and repeat the earlier process with the remaining quantities of ginger julienne, saffron milk, garam masala powder, mint leaves and butter.
  • Cover it with aluminium foil and cook in the preheated oven for 15 to 20 minutes at 180 degrees. Garnish with fried sliced onions and serve hot.

Chicken Biryani

Here's an exclusive revelation: this is the only chicken biryani recipe you'll ever need. Gather 4 or 5 of your friends, and in under two hours, including prep time, you all can create the most delicious biryani ever.



  • 500 to 600 gms of chicken on the bone, cut into 2 inch pieces
  • 1 1/2 cups of Sunrice Biryani Rice, soaked
  • 2 tablespoons of ginger paste, garlic paste and green chilli paste, each
  • 2 tablespoons of coriander powder and roasted cumin powder, each
  • 2 tablespoons of Garam masala powder and green cardamom powder, each
  • Salt to taste and 1 cup of yogurt
  • 5 tablespoons oil
  • 2 Bay leaves and 6 cloves
  • 4 green cardamoms and 2 black cardamoms
  • 5 cups of chicken stock
  • A few threads of Saffron (kesar) and 1/4 cup of milk
  • 2 teaspoon of caraway seed (shahi jeera) powder
  • 1 inch piece, ginger, cut into thin strips
  • 2 medium onions, sliced and deep fried
  • 1/2 cups of fresh mint (pudina), chopped
  • 4 teaspoons of fresh coriander leaves, chopped
  • 1 teaspoon Kewra water and 1 teaspoon Rose water



  • Heat 2 tablespoon oil in a pan. Add the bay leaf, cloves, green cardamoms and black cardamoms and sauté for half a minute.
  • Add the rice and sauté for a minute. Add the chicken stock and bring to a boil. Lower the heat and cook for eight to ten minutes or till the rice is three fourth done.
  • Drain and set side. Soak saffron in the milk. Heat the remaining oil in a thick-bottomed pan. Add the caraway seeds and sauté till fragrant.
  • Add the marinated chicken and sauté till it is half cooked. Remove the pan from the heat. Spread the rice over the chicken in layers.
  • Sprinkle saffron flavoured milk, ginger strips, fried onions, chopped fresh mint and coriander, kewra water and rose water over the rice as you form the layers.
  • Cover and cook on dum (seal the lid on the container with a bit of kneaded dough) for fifteen to twenty minutes over low heat.
  • Serve hot with a raita of your choice and kachumbari.

You can also #ricetothemoment and elevate your rice game with these two amazing recipes featuring Sunrice Basmati.

When you share the table with your family and friends, you are sure to become your family’s favorite chef with these dishes. Visit your nearest supermarket and grab a pack of your favorite Sunrice brand.