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How to Cook Authentic Chicken Biryani in Spain (Ingredients Checklist & Where to Buy Online)
Few dishes carry a family's memory like a pot of chicken biryani, a dish with roots in the Mughal kitchens of South Asia. Long grains of basmati, each one separate and perfumed with saffron, layered over chicken that has spent hours soaking up yoghurt, fried onions and whole spices. If you have moved to Madrid, Barcelona, Valencia or Seville from Lahore, Hyderabad or Dhaka, you probably know the frustration: the supermarket rice cooks into mush, the 'curry powder' tastes of nothing, and the nearest desi shop is an hour away on the metro.
This guide fixes that. Below you will find a tested, restaurant-style recipe for authentic chicken biryani in Spain, a complete ingredients checklist, a basmati comparison table and a list of the exact products you can order from Taj Mahal Express for delivery in 24 to 48 hours across mainland Spain.
Quick answer: what do you need for authentic chicken biryani?
- Aged extra-long basmati rice (1121 or Golden Sella) – Spanish arroz largo will not give the same length or aroma.
- A proper biryani masala from a Pakistani or Indian brand such as National or Laziza, plus a little MDH garam masala.
- Pure butter ghee, crispy fried onions, full-fat yoghurt, mint, coriander and green chillies.
- Saffron or kewra water for the final aroma.
- Time: about 30 minutes of prep, 1 to 2 hours of marinating and 60 minutes of cooking. Serves 4 to 6.
Ingredients
For 4–6 Serves
Basmati Rice (aged, extra long) | 500 g |
Chicken, bone-in curry cut | 1 kg |
Biryani Masala (National or Laziza) | 1 packet |
Plain Full-Fat Yoghurt | 250 g |
Onions, thinly sliced | 3 large |
Tomatoes, chopped | 2 |
Ginger-Garlic Paste | 2 tbsp |
Pure Butter Ghee | 4 tbsp |
Vegetable Oil | 4 tbsp |
Green Chillies, slit | 4 |
Whole Spices (bay leaf, cardamom, cloves, cinnamon) | 1 handful |
Fresh Mint and Coriander | 1 bunch each |
Lemon | 1 |
Garam Masala | 1/2 tsp |
Saffron in Warm Milk | 3 tbsp |
Kewra Water | 1 tsp |
Salt | to taste |
Available in our store
Fast 24–48h delivery across mainland Spain · Free shipping on orders over €75 · New customers save 10% with code tajmahal10
How to Cook Authentic Chicken Biryani in Spain: Step by Step
Step 1: Marinate the chicken and wash the rice
Start the night before or at least two hours ahead. In a large bowl, mix the yoghurt, ginger-garlic paste, the biryani masala, half the chopped mint and coriander, the slit green chillies and the juice of half a lemon. Add the chicken, rub the marinade into every piece and refrigerate.
Meanwhile, rinse the basmati three or four times in cold water until it runs clear, then soak it. Soaking is what lets the grain stretch to its full length instead of snapping. Our basmati rice range includes 1121 extra-long and Golden Sella varieties that are aged for exactly this purpose.
Chef's tip
Most packet biryani masalas already contain salt. Taste the marinade before adding more, otherwise the finished dish can turn salty.
Step 2: Fry the onions and cook the chicken masala
Heat the oil and two tablespoons of ghee in a heavy-based pot. Fry the sliced onions on medium heat, stirring often, until deep golden brown. This takes 12 to 15 minutes and is the step most people rush. Lift out a third of the onions and keep them aside for layering.
Add the whole spices to the pot and let them crackle for 30 seconds. Tip in the marinated chicken and the tomatoes and cook on high heat for five minutes, then lower the heat, cover and simmer for 20 minutes until the chicken is tender and the oil separates at the edges. The masala should be thick, not watery.
Why it matters
Well-browned onions (birista) give biryani its sweetness and colour. Pale onions make the masala taste raw.
Step 3: Par-boil the rice to 70 percent
Bring a large pan of water to a rolling boil and season it generously with salt; it should taste like seawater. Add a bay leaf and a few cardamom pods, then the drained rice. Boil until the grain is about 70 percent cooked: it should break between your fingers but still have a firm white core.
Drain immediately. The rice will finish cooking in the steam of the pot, so stopping early is the difference between fluffy, separate grains and a sticky mass.
Timing guide
Golden Sella needs 8 to 10 minutes, white 1121 about 6 to 7 minutes, and a classic basmati like Tilda only 5 to 6 minutes.
Serving idea
A simple daal makes biryani a full Sunday spread. Browse our lentils and daal for masoor, chana and moong.
Step 4: Layer, add aroma and cook on dum
Spread half the rice over the chicken masala. Sprinkle over the reserved fried onions, the remaining mint and coriander and a pinch of MDH garam masala. Add the rest of the rice, drizzle over the saffron milk, the remaining ghee and a teaspoon of kewra water.
Seal the pot tightly with foil and a lid. Cook on the lowest heat for 20 to 25 minutes. Place a flat tawa or an old frying pan under the pot if your hob runs hot. Rest for five minutes, then fold gently from the sides so the white and saffron grains mix. Serve with raita, salad and a wedge of lemon.
Which Basmati Is Best for Biryani? (Comparison Table)
Not every long-grain rice works for biryani. Here is how the rice options you can buy online in Spain compare when cooked the dum way.
| Rice | Grain after cooking | Soak time | Par-boil time | Best for |
|---|---|---|---|---|
| 1121 Golden Sella Basmati (parboiled) | Extra long, firm, very separate | 1 to 2 hours | 8 to 10 min | Beginners, large family pots, Pakistani-style biryani |
| 1121 Extra Long White Basmati | Extra long, soft, fluffy | 30 to 45 min | 6 to 7 min | Restaurant-style chicken biryani |
| Tilda Pure Basmati | Long, delicate, very aromatic | 20 to 30 min | 5 to 6 min | Smaller pots, pulao, everyday rice |
| Spanish arroz largo | Medium length, little aroma, can turn sticky | Not needed | 10 to 12 min | Not recommended for biryani |
Our pick: if this is your first biryani, choose Golden Sella. It forgives a minute or two of over-boiling, which makes it the safest choice on an unfamiliar Spanish hob.
Biryani Masala Styles at a Glance
| Masala | Heat level | Flavour profile |
|---|---|---|
| National Chicken Biryani | Medium | Balanced, made for chicken, good all-rounder |
| National Sindhi Biryani | Hot | Bold chilli, tangy, traditionally cooked with potatoes |
| National Bombay Biryani | Medium-hot | Slightly sweet and tangy, with potatoes and plums |
| Laziza Biryani Masala | Medium-hot | Rich and aromatic Pakistani blend |
Find more blends from National, MDH, Laziza and other trusted brands in our spices and masala collection.
Why Buy Your Biryani Ingredients from Taj Mahal Express?
- Original brands, not copies: we stock the names South Asian kitchens trust, from National, Laziza and MDH to Tilda and Natco, imported in their original packaging.
- 100% Halal: our biryani essentials, from masalas to pure butter ghee, are 100% Halal, so you can cook for the whole family with confidence.
- Freshness you can smell: high turnover means our masalas and basmati sacks do not sit on shelves for months.
- 24 to 48 hour delivery to Madrid, Barcelona, Valencia, Seville and the rest of mainland Spain.
- Free shipping over €75 and 10% off your first order with code tajmahal10.
Planning a full desi shop? Our Desi grocery section brings together atta, pickles, snacks and sweets in one place, and the oil and ghee range covers everything from 500 g tins to 2 kg family packs.
Frequently Asked Questions
How long does delivery take in Spain?
Orders are delivered in 24 to 48 hours to addresses in mainland Spain, including Madrid, Barcelona, Valencia and Seville. Every order is packed carefully so your rice, spices and ghee arrive in good condition.
How much does shipping cost?
Shipping is free on orders over €75 (up to 25 kg). For smaller orders, the delivery cost is calculated automatically at checkout before you pay, so there are no surprises.
Which payment methods can I use?
You can pay securely by debit or credit card, Apple Pay or Google Pay, and Klarna is available for customers who prefer to split their payment.
Is there a discount for my first order?
Yes. New customers get 10% off their first order with the coupon code tajmahal10. Enter it in the coupon field at checkout.
Can I make biryani with Spanish supermarket rice?
You can, but the result will be different. Spanish long-grain rice is shorter and less aromatic than aged basmati and tends to go sticky during dum cooking. For authentic results, use 1121 or Golden Sella basmati.
Ready to Cook?
Making authentic chicken biryani in Spain comes down to three things: the right basmati, a trusted masala and the patience to let the dum do its work. Stock your pantry from our rice, spices and lentils categories, and your next biryani will taste like home. Remember to use code tajmahal10 for 10% off your first order.
