If you love Biryani but don’t know how to recreate this iconic dish, you are at the right place! Here is a crazy delicious Chicken Biryani Recipe with all the authentic flavors you want and that you can make in your own kitchen!
What is Biryani?
Biryani is a popular one pot rice, meat and vegetable dish from the Indian subcontinent which is famous for its complex flavors, textures, colors and aroma. Its unique flavor is achieved by cooking layers of deeply marinated meat, fragrant basmati rice and vegetables in a sealed pot over a low flame.
Introduced by the Persians, Biryani is typically served in South Asia during formal occasions like weddings. Great care is taken when cooking and serving this dish as the quality of the food served, is seen as a reflection of the host. In fact, modern biryani is said to have its roots in the royal kitchens of the Mughal Empire.
Biryani comes in hundreds of varieties which differ by both region and household. The meats used in Biryani range from goat, chicken, lamb, mutton, shrimp and fish. Vegetarian versions have vegetables (typically potatoes) mixed in with the fragrant rice. Other ingredients such as crispy fried onions, eggs, potatoes, dried fruits and saffron infused in cream is also used to further enhance the flavors.
Few dishes can compete with the splendid flavors and satisfying feeling you get from eating good biryani.
Biryani Cooking Methods
Biryani can be cooked in two ways:
In kacchi biryani, layers of raw ingredients – marinated meat, rice and vegetables are cooked together in a sealed pot over a low flame. Cooking kacchi biryani requires considerable skill because the chef must estimate the correct ratio of all the raw ingredients and maintain the correct cooking and conditions so that all the components cook perfectly in the same amount of time.
In pakki biryani, the marinated meat, rice and vegetables are cooked or semi-cooked separately then layered in a pot. The components are then layered and cooked in a sealed pot over a slow flame.
Both styles use the “Dum Pukh” method. “Dum” is a Persian word which means to cook over a very low flame in a sealed container. “Pukh” means to cook. This style of cooking allows each of the ingredients to bloom in the steam, combining to create what is famously known as the biryani flavor.
In order to achieve a tight seal, the pot is traditionally sealed tight to the lid by using a wheat based dough to create an airtight seal. Nowadays, restaurants achieve this effect by using aluminum foil to seal the pot and then putting a heavy weight on top. A dutch oven with a lid is sufficient to get the same effect in a home kitchen.
This Chicken Biryani Recipe use the stress free, Pakki Biryani method.
Why this easy Biryani Recipe works
This simplified biryani recipe relies on the flavor of the ingredients and cooking techniques to help maximize the flavors. No estimating or special skill is needed – just mix, fry and bake as shown in the step-by step directions. Highlights of some of these steps which help bring all the flavors come together are shown below.
- Marinating the chicken in yogurt, lemon juice and spices tenderizes the chicken, reduces cooking time and is the secret to the mouth watering flavors infused into the meat.
- The crisp golden fried onions or biresta acts as the aromatic anchor for all the flavors.
- Boiling whole spices creates a fragrant broth which intensifies the aroma and flavor of the basmati rice.
- Rinsing and soaking the rice prevents clumping allowing the biryani rice grains to have that signature fluffiness where the fully cooked grains stay separated after being cooked.
- Blooming the saffron in warm milk helps hydrate the strands, releasing that gorgeous orange-red saffron pigment and luxurious earthy-floral flavor.
The famous mouth watering wedding biryanis in Bangladesh are cooked in large cauldrons for 1000+ people by professional chefs using secret recipes handed down from father to son. This recipe is based on the observations by family members, specifically my mother, on how the biryani is cooked during these occasions. This Chicken Biryani recipe is based on these notes and has been adapted and further refined for the home kitchen.
If anyone tells you that biryani is basically a chicken curry buried under fluffy rice, nothing could be further from the truth. Biryani has its own unique flavors, colors and textures using cooking techniques which have been refined over hundreds of years.
Chicken Biryani Recipe Ingredients
Thinly sliced onions are fried to a golden brown in a combination of ghee and vegetable oil. The golden fried onions or biresta is one of the most important ingredients in this Chicken Biryani Recipe as it is the foundation for the other flavors. While you can use store bought fried brown onions and use them, nothing beats the taste of freshly made sweet biresta – its one of those things that you have to make yourself and taste to see what I mean.
Ghee is a clarified butter, where butter is simmered until all water is gone. Ghee adds a distinctly nutty, buttery flavor to Biryani. Since Biryani is a festive dish, it is expected that you use ghee (a special and fragrant fat) to make the Biryani.
That being said, you can always choose to make a lighter Biryani by using butter, coconut or other vegetable oil and omit the ghee. In some parts of South Asia, locally grown mustard oil is used instead of ghee. We combine vegetable oil with the ghee in this recipe to keep the dish as light and airy as possible and maintain a high smoking point during the frying process.
The chicken thighs are deeply marinated with yogurt, garlic ginger paste, fried onions (biresta), ghee, lemon or lime juice and aromatic spices. You can also use mutton or lamb instead of chicken in this Biryani Recipe – note that as a more dense meat it will require at least overnight marination and will take longer to cook.The best type of rice is aged, long grain basmati rice. In some regions, local varieties are also used e.g., in Bangladesh, short grain is very popular.
Yoghurt infuses the meat with a delicious, tangy flavor, and also tenderizes it more gently and effectively than regular acidic vinegar or citrus based marinades. Plain full fat yoghurt is commonly used in Biryani however you can also use low fat or non-fat yogurt if you want to reduce the fat content.
A mix of ground spices like cumin, coriander, red chili powder and garam masala are used to spice the chicken in this recipe.
Steaming hot, melt-in-your-mouth potatoes are one of the best parts of this recipe. I like to use peeled red potatoes which are about 3-4 inches wide because they give the best results. Medium sized Idaho potatoes, peeled and cut in half would also work. I do not recommend golden potatoes as they tend to get very mushy and fall apart. To make the potatoes even more colorful, you can rub a dash of turmeric powder on the peeled potatoes to make them look more golden (optional).
Hard boiled eggs which have been fried in ghee until the outside is lightly brown is a very popular component of Biryani. The frying adds another layer of flavor to the eggs..
Dried fruits like raisins, cranberries and prunes add further flavor layers to the Biryani. Other dried fruits like sliced dried apricot or nuts like slivered almonds or a paste made of milk, almonds and pistachios can also be substituted or added to the recipe.
Whole aromatic spices include star anise, green cardamoms, black cardamoms, cloves, peppercorns and a cinnamon stick is used to flavor the basmati rice in this recipe. Use the freshest possible ground and whole spices so the flavors are as intense as possible.
More layers of fragrance and flavor are added through milk soaked saffron, green chilis, powdered milk and rosewater.
Other popular flavor layering ingredient options for biryani include: almonds and pistachios blended with milk, chopped coriander and mint, slivered almonds, other types of dried fruits and “mawa” which is made by slowly reducing full fat whole milk for several hours into an evaporated milk solid.
What is Biresta?
Biresta or fried onions are the foundation for all the flavors in the Biryani. It is used in the marinade, in the layering process and finally as a garnish. When prepared correctly, biresta, like chips are absolutely delicious. I always make a little extra Biresta because it seems to disappear during the cooking process. Make the biresta in the same pot that you will ultimately layer the biryani in.
Tips for Making the Best Biresta
- For easy clean up later, fry the sliced onions in the same dutch oven as the one that you plan to layer the biryani in. This also ‘seasons’ the pot leading to an even tastier biryani.
- The ghee is used to flavor the biresta. Vegetable oil is used because to get that beautiful crisp on the onions. The vegetable oil has a higher smoking point than ghee and is also lighter resulting in a light and airy biryani .
- For maximum success make sure that the oil is very hot so that the biresta does not start to steam.
- Separate the onions so that all the onions cook as evenly as possible.
- Remove the biresta while it is still a light golden brown because the onions will continue to cook once it is placed on the paper towel. If you wait till the biresta looks perfect, it may overcook and become bitter. Why? Because the fried onions will continue to cook after you take them out of the oil. If they look perfectly crisp and golden when you remove them, they could turn dark and bitter by the time you are ready to use them. If you do take them out a little late, put the biresta in the fridge to halt the cooking process.
- Perfect biresta is a golden brown, crispy and sweet. If your biresta tastes bitter, discard and start again.
- Squeeze out as much as the flavored oil from the biresta as possible (by pressing down with a spoon as it will be used as the oil base later, for the biryani.
- Spread out the fried onions on the paper towel so that the excess oil is removed and you are left with wonderfully crispy, sweet golden fried onions.
For best results, use a wide heavy bottomed pot for making biryani. Dutch ovens or cast iron pots work really well because the lids are also heavy enough to keep the steam in. I use a 9 qt. enameled cast iron pot..
If you are using a lighter pot with a loose lid, simply cover the pot with foil and then put on the lid to seal it. If necessary, put a weight on the lid to keep the steam in.
Step by Step Instructions
This Chicken Biryani Recipe has been broken down into nine separate steps. No special techniques are required – just frying, mixing and baking. Since most of the components are ultimately fried, cooked or baked in the same pot and the process includes seasoning the pot along the way, follow the steps in sequence below for the best results.
Step One: Make the Biresta (fried onions)
Heat the oil and ghee over medium high heat in the large dutch oven until almost smoking. Add the thinly sliced separated onions and allow to simmer in the oil. Once the edges of the onions start to brown, begin to stir a little to make sure that the onions fry evenly. As the onions become a light golden brown stir continuously until they are just golden brown.
Remove the fried onions from the oil with a slotted spoon and place on a paper towel. The biresta should look dry, separated and crispy. Spread out the biresta on the paper towel. Repeat until all the fried onions have been removed from the pot. Turn off the heat and cover the pot (with the biresta flavored oil).
Divide the biresta into about four equal portions. Set aside for later.
Step Two: Marinate the chicken (overnight)
Mix all the marinade ingredients and one portion of biresta together in a large bowl. Score the chicken thighs so that the marinade can be more easily absorbed. Add the chicken to the marinade and mix thoroughly making sure that each piece is coated thoroughly. Marinate overnight. If pressed for time, marinate for at least an hour – it is ok to marinate the chicken earlier without the berista and add it in later. Marinating the chicken is the secret to very tender, flavorful, succulent biryani chicken.
Step Three: Wash and soak the rice (overnight)
Put the raw, aged basmati rice in a medium sized bowl. Rinse the rice with cold water at least 3 times, stirring vigorously until the rinsed water is clean. Fill the bowl with cold water making sure there are several inches of water on top of the rice. Soak the rice for about 1-8 hours. Soaking the rice helps the cooked grains stay separate, expand and absorb more flavor. It is important to not miss this step as the sign of the best biryani is fully cooked, separate light and airy rice.
Step Four: Prep the layers
(1) Hard boiled eggs: Boil and peel the hard boiled eggs. Heat the oil from the biresta in the dutch oven over medium heat. Fry the hard boiled eggs, sautéing continuously until lightly golden and the skin blisters slightly. Set aside in a bowl.
(2) Potatoes: Heat the biresta oil in the dutch oven on high heat. Once it is very hot, sauté the peeled potatoes until lightly brown. The potatoes will most likely not be cooked through during the frying process. If that is the case, microwave the potatoes until they are completely soft and cooked through inside. If you have a lot of potatoes, bake the potatoes in a 425°F oven for about 30 minutes. You can brush the potatoes with a little biresta oil and sprinkle with a little salt once you are done if you like. Set the potatoes aside.
(3) Saffron: Put the warm milk in the bowl. Add the saffron strands and allow to bloom. If the saffron is outside for more than 15 minutes, cover and refrigerate.
(4) Biryani flavor bomb: Blend the biresta, powdered milk, rose water and water in a blender. Cover and refrigerate.
(5) Mix some food color with water: Set aside.
(6) Fresh green chili peppers: Wash and set aside
Step Seven: Cook the chicken
Remove any blackened onion bits from the biresta oil in the dutch oven with a spoon. Heat the remaining oil in the dutch oven on medium-high heat. Add the marinated chicken and use a spatula to scrape any excess marinade into the pot. Mix well. Simmer, stirring occasionally for about 15 minutes.
Add the prunes, raisins, cranberries, green chilis (optional) and powdered milk and a tablespoon of the biresta (optional). Continue cooking for about 5 minutes or until the chicken is cooked through and the oil separates. Taste and adjust for seasoning. The gravy should taste a little sweet, if it does not, add 1/2-1 teaspoon of sugar. Turn off the heat. At this point, there should be about 2-3 tablespoons of oil floating in the sauce – if there is more, remove with a ladle and discard. Once done, set the dutch oven aside.
Step Eight: Cook the rice (while the chicken is cooking)
Strain the water from the soaked rice and set the rice aside.
In a large pot add the water, salt and aromatic whole spices. The whole spices can be tied in a cheese cloth (optiona). Allow the water to boil for about 5 minutes. The water color may turn slightly brown due to the boiled whole spices – this is the secret to flavorful rice.
Add the strained rice. Allow the rice to boil until it is about 90% done (about 10-12 minutes). Strain the rice and discard the whole spices tied in the cheesecloth. Set the strained rice aside. If you did not tie the whole spices in a cheesecloth, pick out any visible whole spices as you strain, then later layer the biryani.
Step Nine: Layer the rice and bake
- Preheat the oven to 350°F.
- Layer the biryani
- The cooked tender chicken and gravy should already be on the bottom of the pan.
- Add the soft, fried potatoes and eggs in a single layer on top of the chicken leaving about half an inch around the side if possible. You need to leave a little space because you can then scoop the biryani from the sides thus preventing you from accidentally slicing the potatoes and eggs.
- Drizzle the Biryani flavor bomb mix on top.
- Add the remaining rice on top.
- Drizzle the saffron milk, food color and rose water on top.
- Cover the pot with a tight fitting lid and bake for about 35-40 minutes (Dum method). Once done, allow the biryani to rest for about 15 minutes, do not remove the cover. Serve immediately.
Fun Fact: When cooking for large crowds in bangladeshi weddings, Biryani is cooked in a gigantic cauldron with multiple layers of fluffy rice and meat.
How to serve Biryani
Biryani is best served very hot right after the 15 minute rest following the Dum Pukh. Spoon the Chicken Biryani from the sides so the layers remain intact. It is important not to overmix the biryani because it will cause the tender meats and potatoes to fall apart. I like to mix the Biryani only a little while plating because I like to keep the layer of colors intact. Each plate is typically served with an individual portion of chicken and potato and an egg. I like to slice the egg in two lengthwise and arrange on the plate. While Biryani is typically garnished with golden fried onions, mint and coriander is sometimes used too.
I like eating this Biryani Recipe alone because it has all the elements of a complete meal (meat, rice and vegetables). Common sides include pickled onions, a slice of lemon, a light cucumber salad in a lemon dressing and raita.
For special occasions or family gatherings Biryani is typically served with a number of other dishes to impress and honor guests. Examples of some dishes include “Chicken Roast” which is a sweet, aromatic dish consisting of whole chicken legs cooked in a cream sauce. “Jhal Gosh” – a spicy, curried beef dish and “Shami Kabobs” -a deep fried crispy beef and lentil patty is also often served with biryani.
How long can you keep Biryani in the fridge?
This Chicken Biryani Recipe is best served immediately, right after the Dum Pakh. That being said, it will keep up to one week in the refrigerator and still taste delicious. Biryani should be stored in an airtight container in the fridge.
Individual or small portions of this Biryani Recipe reheats beautifully in the microwave. Larger portions can be heated on a stovetop, oven or rice cooker. Please see my post on How to Reheat Rice in Microwave Oven & Other Tips for details on how to reheat this biryani.
You can freeze biryani for up to 2 months in the freezer. Biryani is best frozen after it has cooled to room temperature after cooking. Store the biryani in a freezer bag or an airtight freezer safe container. It is best to remove the potatoes and eggs before freezing as they do not freeze well. When ready to use, defrost the biryani overnight in the fridge and then reheat as usual. Please refer to my post on How to Reheat Rice in Microwave Oven & Other Tips for more details on how to reheat frozen rice dishes.
Biryani comes in hundreds of varieties which differ by both ingredient (e.g., mutton biryani), region (e.g., Hyderabadi biryani) and even by household. Biryani even has a vegetarian version – tehari biryani is a vegetarian biryani which is made with potato.
Mutton Biryani or Goat Biryani Variation: You can easily convert this recipe to mutton or goat biryani by substituting the chicken. Since mutton and goat meat is denser, the meat needs to be marinated the day before. Add about 2 tablespoons of green papaya paste to the marinade to help make the meat become soft and tender.
Each serving of this Chicken Biryani Recipe has about 886 calories, 39.4g of fat and 87.9g of carbohydrates (82.7g of net carbs).
This recipe yields approximately 10 servings. The nutrition information has been calculated using an online recipe nutrition calculator and is intended for informational purposes only. Please use it as a general guideline. If the nutrition information is important to you, you should independently verify it using your preferred tool.
Saffron is one of the most expensive spices in the world and is one of the key ingredients of celebratory dishes like Biryani. Saffron strands are sold dried and have a luxurious earthy floral flavor. The strands release a beautiful orange-red pigment when immersed in liquid. The deeper the color of the saffron threads, the better the quality of the saffron. Saffron threads are the stamens of a high maintenance flower which only blooms once a week. Each flower produces only 3-4 stamens which must be picked by hand then dried. Harvesting saffron is an extremely labor intensive and expensive process. Spain is by far the largest exporters of saffron.
Biryani is exceptionally tasty because the dish consists of layers of deeply marinated meat, fragrant rice, vegetables and various aromatics. Multiple techniques are used to bloom and intensify individual flavors before all the ingredients are steamed in a sealed pot. This cooking process known as “Dum Pukh” results in a unique blend of flavors which is what creates exceptionally tasty biryani.
Biryani uses a combination of powdered and whole spices. Examples of powdered spices include cumin, coriander, red chili powder, nutmeg, mace and garam masala. Whole spices include bay leaves, cinnamon, cloves. green cardamom, black cardamom, black pepper, cloves and spices. Other aromatics include ghee, rose water, kewra water, green chilis, garlic, ginger, cilantro and mint.
Biryani is typically made of fragrant basmati rice, deeply marinated meat, vegetables, birishta or sweet, golden fried onions. Other ingredients include dried fruits, nuts and a number of other aromatics like ghee, rose water, kewra water, green chilis, garlic, ginger, cilantro and mint.
Biryani was first introduced to the Indian subcontinent by the Persians and is now popular globally. The word Biryani may have been derived from the Persian word “birinj” or rice or the the Persian word “biryan’ or “beriyan” which means to fry or roast. Modern biryani is heavily influenced by the dishes cooked in the royal kitchens for the Mughal Emperors.
I eat biryani cold from the fridge all the time. That being said, it is much tastier when hot and can be quickly re-heated in a microwave. Please see my post on How to Reheat Rice in Microwave Oven & Other Tips for details on how to reheat biryani.
Other recipes that complement this Chicken Biryani Recipe
Mango Lassi – try this sweet yet slightly tart, fruity Indian Mango Lassi Recipe with Biryani! Widely popular in the Indian Subcontinent, it comes together with just a few ingredients and perfectly complements this dish
Moroccan Lamb – These melt-in-your-mouth lamb shanks come with a rich, deeply flavored sauce which will go very well with the Chicken Biryani. Tts a very easy recipe – just a quick sear and the oven does the rest. Make this dish 1 day ahead. Its one of those dishes that tastes better after letting it rest overnight!
Shemai – Creamy Vermicelli in Sweet Rose Infused Cream – this is the perfect desert for Biryani! At its very essence the recipe is made up of three core ingredients – milk, sugar and roasted vermicelli. It also has cranberries, raisins, sliced almonds and crushed pistachio inspired by the style of Mughal cuisine. A final drizzle of rose water right at the end which gives the dish a rich, refreshing fragrance.
Finally, if you make this recipe
I’d love to hear how it went – please leave a comment and rate this recipe. Above all, I love hearing from all of you and will do my best to answer each and every comment!
Chicken Biryani Recipe (The BEST!)
- large dutch oven or wide heavy bottom pot
- 2 pounds chicken thighs bone in
- 2 1/2 cups basmati rice raw, preferably aged
- 3/4-1 cup vegetable oil
- 1/2 cup ghee
- 5-6 medium onions thinly sliced
- 8 red potatoes medium sized, peeled
- 8 eggs hard boiled
- 6 tbsp powdered milk
- 2 tbsp salt more for sprinkling
- 1/4 cup dried cranberries
- 1/4 cup raisins
- 1/4 cup prunes
- 6-8 green chilis optional
- 1 tsp saffron
- 1/4 cup warm milk
- 2 tbsp rose water
- 1/4 tsp orange food color
For the chicken marinade
- 1 cup yogurt
- 2 tbsp lemon juice
- 1 tbsp garlic paste
- 1 tbsp ginger paste
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 1/2 tsp red chili powder
- 2 tsp garam masala
- 1 1/2 tsp salt
Whole spices for the rice (optional)
- 5 peppercorns
- 1 cinnamon stick about 1 inch long
- 3 green cardamoms
- 2 black cardamoms
- 5 cloves
- 1 star anise
- 1 bay leaf
- Make the biresta (fried onions) – Heat the oil and ghee over medium high heat in a large dutch oven until almost smoking. Add the thinly sliced onions and sauté until a light golden brown. Remove the fried onions from the oil with a slotted spoon and place the fried onions on a paper towel and spread out. Set aside (1) the fried onions and (2) dutch oven with the flavored oil for later use. Divide the biresta into four portions (about 1/4 cup each).
- Marinate the chicken – Mix all the marinade ingredients and one portion of biresta together in a large bowl. Score the chicken thighs so that the marinade can be more easily absorbed. Add the chicken to the marinade and mix thoroughly making sure that each piece is coated thoroughly. Marinate overnight.
- Soak the rice – Put the raw, aged basmati rice in a medium sized bowl. Rinse the rice with cold water at least 3 times, stirring vigorously until the rinsed water is clean. Fill the bowl with cold water making sure there are several inches of water on top of the rice. Soak the rice overnight.
- Prepare the flavor layers (1) Hard boiled eggs: Boil and peel the hard boiled eggs. Heat the oil from the biresta in the dutch oven over medium heat. Fry the hard boiled eggs, sautéing continuously until lightly golden and the skin blisters slightly. Set aside in a bowl.(2) Potatoes: Heat the biresta oil in the dutch oven on high heat. Once it is very hot, sauté the peeled potatoes until lightly brown. The potatoes will most likely not be cooked through during the frying process. If that is the case, microwave the potatoes until they are completely soft and cooked through inside. If you have a lot of potatoes, bake the potatoes in a 425°F oven for about 30 minutes. You can brush the potatoes with a little biresta oil and sprinkle with a little salt once you are done if you like. Set the potatoes aside. (3) Saffron: Put the warm milk in the bowl. Add the saffron strands and allow to bloom. If the saffron is outside for more than 15 minutes, cover and refrigerate.(4) Biryani flavor bomb: Blend the biresta, powdered milk, rose water and water in a blender. Cover and refrigerate.(5) Fresh green chili peppers: Wash and set aside(6) Mix some food color with water: Set aside.
- Cook the chicken – Remove any blackened onion bits from the biresta oil in the dutch oven with a spoon. Heat the remaining oil in the dutch oven on medium-high heat. Add the marinated chicken and use a spatula to scrape any excess marinade into the pot. Mix well. Simmer, stirring occasionally for about 15 minutes. Add the prunes, raisins, cranberries and powdered milk and a tablespoon of the biresta (optional). Continue cooking for about 5 minutes or until the chicken is cooked through and the oil separates. Taste and adjust for seasoning. The gravy should taste a little sweet, if it does not, add 1/2-1 teaspoon of sugar. Turn off the heat. At this point, there should be about 2-3 tablespoons of oil floating in the sauce – if there is more, remove with a ladle and discard. Once done, set the dutch oven aside.
- Cook the rice – Strain the water from the soaked rice and set the rice aside to 'dry'. In a large pot add 12 cups of water, two tablespoons of salt. Add the aromatic whole spices (optional), preferably tied in a cheese cloth to the pot. Allow the water to boil – about 5 minutes and add the strained rice. If you have added the whole spices, the water may turn a light brown. Allow the rice to boil until it is about 80% down (about 8-12 minutes). Strain the rice and discard the whole spices tied in the cheesecloth. Set the strained rice aside.
- Preheat the oven to 350°F.
- Layer the biryani in the dutch oven– – The chicken and gravy should already be on the bottom of the dutch oven. – Add the fried potatoes and eggs in as close to a single layer as possible on top of the chicken leaving about a half an inch around the side. – Drizzle the Biryani flavor bomb mix on top. – Sprinkle one portion of biresta.– Add the remaining rice on top. – Drizzle the saffron milk, food color and rose water on top.– Cover the pot with a tight fitting lid
- Bake for about 30 minutes, then allow without removing the cover, allow the biryani to rest for about 15 minutes outside the oven. Garnish with the remaining biresta prior to serving.
- This recipe yields approximately 10 servings. The nutrition information has been calculated using an online recipe nutrition calculator and is intended for informational purposes only and should be used as a general guideline. If the nutrition information is important to you, you should independently verify it using your preferred tool.