Danbauk
The Quirky Foodster Team
Ingredients
- Basmati rice, soaked for 30 minutes — 2 cups (370 g / 13 oz)
- Chicken pieces, bone-in — 800 g (1.75 lb)
- Onions, sliced — 2
- Garlic, minced — 4 cloves
- Ginger, minced — 1 tbsp
- Ground cumin — 1 tsp
- Ground coriander — 1 tsp
- Cinnamon — 1/2 tsp
- Saffron threads, soaked in 2 tbsp warm milk — 1/2 tsp
- Oil — 1/4 cup (60 ml / 2 fl oz)
- Yoghurt — 1 cup (240 g / 8.5 oz)
- Water or stock — 3 cups (720 ml / 24 fl oz)
- Salt — to taste
- Fried onions and chopped coriander, to garnish
Method
- Heat the oil in a large pot and fry the onions until deeply golden; remove half for garnish and set aside.
- Add the garlic and ginger to the remaining onions in the pot, frying until fragrant.
- Stir in the cumin, coriander and cinnamon, cooking briefly.
- Add the chicken and yoghurt, and cook for 8–10 minutes until the chicken is coated and lightly browned.
- Add the water or stock and bring to a boil, then simmer for 20 minutes until the chicken is nearly cooked through.
- Drain the soaked rice and add it to the pot along with the saffron milk, ensuring the rice is just covered by liquid.
- Cover tightly and cook over low heat for 18–20 minutes until the rice is tender and the liquid absorbed.
- Let rest, covered, for 5 minutes, then fluff gently with a fork.
- Garnish with the reserved fried onions and chopped coriander before serving.
Introduction: Fragrant saffron-tinted rice cooked with chicken and warm spices, Myanmar’s own take on biryani, reflecting deep Indian culinary influence.
Cultural Background: Danbauk arrived through Muslim Indian communities settled in Myanmar, and it has been fully embraced into Burmese celebratory cooking, served at gatherings and considered a special, rather than everyday, dish.
Tips: Soaking the rice beforehand helps it cook evenly and separately rather than turning mushy. Keep the pot tightly covered during the final cooking stage to trap steam and cook the rice through properly.
Variations: Use mutton or beef in place of chicken for a different, richer version. Add a handful of raisins and cashews for a more festive presentation.
Storage: Refrigerate in an airtight container for up to 3 days.
Reheating: Reheat in a covered pan over low heat with a splash of water, or in a microwave, until hot throughout.
Nutrition: Per serving (approx.): 520 kcal, 30 g protein, 20 g fat, 54 g carbohydrate.
FAQs:
Q: How is danbauk different from Indian biryani?
A: It follows a similar layered rice-and-meat
Q: Can this be made with vegetables instead of chicken?
A: Yes, a mixed vegetable version can be
- Basmati rice, soaked for 30 minutes — 2 cups (370 g / 13 oz)
- Chicken pieces, bone-in — 800 g (1.75 lb)
- Onions, sliced — 2
- Garlic, minced — 4 cloves
- Ginger, minced — 1 tbsp
- Ground cumin — 1 tsp
- Ground coriander — 1 tsp
- Cinnamon — 1/2 tsp
- Saffron threads, soaked in 2 tbsp warm milk — 1/2 tsp
- Oil — 1/4 cup (60 ml / 2 fl oz)
- Yoghurt — 1 cup (240 g / 8.5 oz)
- Water or stock — 3 cups (720 ml / 24 fl oz)
- Salt — to taste
- Fried onions and chopped coriander, to garnish
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