Danbauk Burmese Biryani with Spiced Chicken Legs and Cashew Raisins

By AislePrompt Editorial · Published 2026-10-09 · Updated 2026-10-09

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Burmese biryani made with saffron-scented basmati layered over chicken legs braised in yogurt, garam masala and cinnamon. It's crowned with butter-fried cashews and raisins. This Asian recipe, ready in about 120 minutes, pairs chicken legs (thigh and drumstick), basmati rice, soaked 30 min, plain yogurt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 780 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 45 min Cook: 75 min Serves 6 Burmese cuisine 780 cal/serving

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Ingredients

4 (about 2.5 lb) chicken legs (thigh and drumstick)
3 cups basmati rice, soaked 30 min
3/4 cup plain yogurt
3 yellow onions, thinly sliced
2 tbsp garlic-ginger paste
2 tsp garam masala
1/2 tsp ground turmeric
2 tsp paprika
1 cinnamon stick
5 green cardamom pods
4 cloves
2 bay leaves
1 pinch saffron threads soaked in 1/4 cup warm milk
4 tbsp ghee or butter
1/4 cup vegetable oil
1/3 cup cashews
1/4 cup raisins
1/4 cup fresh mint leaves
2 tsp salt
4 cups chicken stock

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

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Instructions

Step 1: Marinate the chicken legs with the yogurt, garlic-ginger paste, garam masala, turmeric, paprika and 1 tsp salt for at least 30 minutes.
Step 2: Heat the oil in a heavy Dutch oven. Fry the onions until deep golden, 15 minutes, and set half aside for garnish.
Step 3: Add the chicken and its marinade to the pot. Brown 8 minutes, then cover and simmer 25 minutes, turning once.
Step 4: Meanwhile, melt 2 tbsp ghee in a pan and fry the cinnamon, cardamom, cloves and bay leaves for 1 minute. Add the drained rice and stir 2 minutes to toast.
Step 5: Spread the rice over the chicken. Pour in the stock and the remaining salt, then drizzle over the saffron milk.
Step 6: Cover tightly (seal with foil under the lid) and cook on the lowest heat for 25 minutes. Rest 10 minutes without lifting the lid.
Step 7: Fry the cashews and raisins in the remaining ghee until the cashews are golden.
Step 8: Fluff the rice and serve each portion with a chicken leg, topped with the fried onions, cashews, raisins and mint, with cucumber slices on the side.