Kunal Kapur's 10-minute biryani recipe

• Chef Kunal Kapur shares a 10-minute biryani rice recipe
• The method uses orange juice and a fragrant spiced stock
• Home cooks can save time during Bakrid festive preparations

Bakrid is around the corner, and that means family gatherings, festive feasts, and of course, a delicious plate of biryani. But if you don’t want to spend hours in the kitchen this Eid, celebrity chef

Kunal Kapur has the perfect solution.

His quick 10-minute biryani rice recipe promises all the rich aroma and flavour of the classic dish—without the long prep time—making it an ideal last-minute addition to your Bakrid menu. Here’s how to make it.

Ingredients

For the rice

• 3 cups basmati rice
• 2 litres of water
• A pinch of saffron
• ¼ cup milk

For the biryani stock (jhol)

• ¼ cup oil
• 2 bay leaves
• 2 cinnamon sticks (2-inch each)
• 7–8 cloves
• 8–10 peppercorns
• 10–12 green cardamoms
• 2 whole javitri (mace)
• 2 tbsp shahi jeera
• 1½ cups sliced onions
• 2 slit green chillies
• 1½ tbsp roughly chopped garlic
• 1½ tbsp roughly chopped ginger
• 1 orange (kinnu)
• 1 small bunch mint leaves (with stems)
• 6 cups water
• Salt to taste
• 1 tbsp rosewater
• 2 tbsp kewra water
• 2 drops meetha ittar
• 2 tbsp ghee

Method

Step 1: Build The Flavour Base

Heat oil in a deep pan and add bay leaves, cinnamon, cloves, peppercorns, cardamom, whole javitri, and shahi jeera. Let the spices release their aroma. Chef Kunal says javitri is one of the key ingredients that gives biryani its signature flavour.

Step 2: Add aromatics

Add green chillies, chopped garlic, and ginger. Then, squeeze in the orange juice and add the remaining orange pieces. Toss in mint leaves with the stems and cook for 3–4 minutes.

Why orange? According to Chef Kunal, it adds a subtle citrus note and helps cut the starch in the rice.

Step 3: Prepare The stock

Add 6 cups of water and let the mixture simmer. Strain the stock into another pan. To this fragrant liquid, add salt, rosewater, kewra, 2 drops of meetha ittar, a little javitri powder, and cardamom powder.

Step 4: Cook The Rice

Add soaked rice to the boiling stock. Make sure the rice and stock are at the same level for perfect cooking. Mix saffron into milk and drizzle it over the rice. Cover with a lid and cook on low flame until done.

Your quick biryani is ready to serve.

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Chef Kunal Kapur’s Biryani Tips

1. Don’t limit yourself to basmati: While basmati is popular, even sella rice works beautifully for biryani.

2. Always soak your rice: This reduces cooking time and helps the grains cook evenly.

3. Know your rice-water ratio: Different rice varieties absorb water differently, so test beforehand.

4. Season generously: The cooking water should taste slightly oversalted because rice absorbs much of the salt.

5. Fix undercooked or overcooked rice smartly: If undercooked, sprinkle hot water and steam. If overcooked, spread rice on a plate immediately to stop it from turning mushy.

This Bakrid, skip the hours-long prep and try Chef Kunal Kapur’s shortcut version—because festive food should be delicious, not stressful.