Burmese Biryani (Danbauk)
ဒံပေါက် DanbaukSay it: dan-BOWK
Danbauk is Myanmar’s beloved take on biryani, a fragrant one-pot rice dish that is a specialty of Yangon. Pieces of chicken are gently spiced and cooked together with basmati rice so the flavors infuse every grain. Golden fried onions, sweet raisins, and crunchy nuts bring contrasting textures and a festive touch, making it a favorite for celebrations, family meals, and street stalls alike. Mildly aromatic rather than fiery, it is deeply comforting and satisfying.
Burmese Biryani (Danbauk)
ဒံပေါက်, Danbauk
Pronounced dan-BOWK
- Serves
- 6
- Prep
- 30 min
- Cook
- 45 min
- Total
- 1 hr 15 min
- Level
- Medium
Also egg-free.
Allergens: contains nuts. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Method
Rinse the basmati rice in several changes of cold water until the water runs clear, then soak in fresh water for 20 minutes. Drain thoroughly and set aside.
In a large bowl combine the chicken pieces with half the minced garlic and ginger, 1 teaspoon of the salt, turmeric, chili powder, garam masala, cumin, and coriander. Mix well and let marinate for at least 15 minutes.
Heat the vegetable oil in a heavy-bottomed pot or Dutch oven over medium heat. Add the sliced onions and fry slowly, stirring often, until they turn deep golden brown and crisp, 12–15 minutes. Remove half the onions with a slotted spoon and reserve for garnish.
To the remaining onions and hot oil add the rest of the garlic and ginger, the cardamom pods, cinnamon stick, and cloves. Stir for 30 seconds until fragrant, then add the marinated chicken. Cook, turning the pieces, until lightly browned on all sides, about 8 minutes.
Add the drained rice to the pot and stir gently for 1–2 minutes so every grain is coated with the spiced oil.
Pour in the chicken stock or water and the remaining 1 teaspoon salt. Bring to a boil, then reduce the heat to low. Cover tightly and simmer for 20–25 minutes until the rice is tender and the chicken is fully cooked.
Remove the pot from the heat and let it rest, covered, for 10 minutes. Gently fluff the rice with a fork, folding in the raisins and roasted nuts so they warm through.
Spoon onto a serving platter, scatter the reserved fried onions and chopped cilantro on top, and serve immediately.
Regional variants
Shan and Mandalay versions often tuck potato chunks into the layers and use milder spice. Some modern cooks finish the covered pot in a low oven for even heat distribution.
Cook's notes
- Fry the onions slowly over medium heat; their sweetness and color are the heart of the dish.
- Bone-in chicken thighs give the best flavor and stay moist during cooking.
- If the rice looks dry before the end of simmering, add a splash of hot water, cover again, and continue cooking.
Serve with
Cucumber salad, pickled mango or lime, and a simple tomato-onion salad
Make ahead and storage
Danbauk reheats well the next day; sprinkle with a little water, cover, and warm gently in a low oven or microwave until piping hot.
