By Akshara
July 5, 2026
For Biryani Day 2026, move away from the common red-spiced versions and embrace the regal elegance of a white chicken biryani. This recipe focuses on a luscious, velvet-smooth yogurt and cashew gravy that clings to succulent pieces of chicken, scented deeply with ground green cardamom, mace, and a hint of rose water. By layering the tender masala with long-grain basmati rice and finishing it with a slow dum, you achieve a sophisticated, aromatic dish that feels truly celebratory.
500g chicken, cut into medium pieces  1 cup thick, whisked yogurt  1/2 cup cashew nut paste  1 tbsp ginger-garlic paste  2 cups aged basmati rice, soaked for 30 minutes  1 tsp green cardamom powder, 1/2 tsp mace powder (javitri), and a pinch of shahi jeera  2 tbsp pure ghee and a few strands of saffron soaked in warm milk
Marinate the chicken in the yogurt, cashew paste, ginger-garlic paste, salt, and spices for at least 1 hour to ensure the meat stays incredibly tender during the cooking process.
Heat the ghee in a heavy-bottomed pot, temper with shahi jeera, add the marinated chicken, and sauté over medium heat until the chicken is cooked through and the masala becomes thick and creamy.
In a separate large pot, boil plenty of water with salt and whole aromatics, adding the soaked rice and cooking it until it is exactly 70% doneâthe grains should be long and firm.
Layer the cooked chicken masala at the bottom of a heavy pot, top with the par-cooked rice, and drizzle the saffron-infused milk evenly over the surface.
Seal the lid tightly with a heavy cloth or dough and dum cook on the lowest possible heat for 20 minutes to meld the flavours perfectly before serving.