Biriyani is an Indian celebratory baked rice dish usually involving a lot of steps.  The version below streamlines the recipe into an easy one-pot casserole and Maya’s Madras Curry sauces adds an effortless, classic flavor.  The garnishes are optional but if you have the time, they truly complete the dish in a traditional way. 

Serves: 4


  • 1/2 lb boneless, skinless chicken, cut into 1-inch cubes (white and dark meat suggested)
  • 1 jar Maya Kaimal Madras Curry
  • 1 cup basmati rice 
  • 1 cup water
  • ½ teaspoon salt
  • 1/4 cup roasted, salted cashews or slivered almonds 
  • 1/4 cup raisins
  • Optional Garnishes:
  • 1/8 teaspoon Garam Masala
  • 2 hard boiled eggs, peeled and sliced
  • Fried Onions*


  • Preheat oven to 350F
  • In a medium-sized (4-5 quart) oven-proof covered skillet or Dutch oven, combine chicken, Maya Kaimal Madras Curry, rice, water, salt, almonds or cashews, and raisins. Bring to a boil, stirring often over medium-high heat.
  • Cover pot and bake in the oven, undisturbed, for 30 minutes. Remove from oven and let rest, covered, for 5 minutes.  Sprinkle with Garam Masala, if you like, and gently fluff with a fork.
  • Transfer to a serving dish and garnish with sliced eggs and fried onions, if you like.
  • *Fried Onions
  • Thinly slice one medium onion. Heat 2 tablespoons vegetable oil in a skillet over medium-low heat. Add the onion and cook, stirring often until softened and starting to brown. Increase heat and stir constantly until onions are very dark brown.