Danbauk or Biryani in Myanmar

Danbauk or Biryani
Danbauk or Biryani

This and the recipe following are of Indian and Muslim origin. using ghee (clarified butter) instead of oil. People from Old India have resided in Myanmar so long that decades ago such dishes were adapted and commonly used by the Myanmar People.(Foods in Burman)

Danbauk or Biryani
Danbauk or Biryani


  • 2 (3-pound) chickens
  • 3/4  teaspoon turmeric
  • 1/8 teaspoon saffron
  • 1/2 teaspoon pepper
  • 2 tablespoons salt
  • 1 cup curds or yoghurt
  • 5 cups raw rice
  • 2 ½ cups onions. chopped finely
  • 1 tablespoon dried garlic chips
  • 5 large onions for slicing
  • 1 cup ghee (clarified butter)
  • 3 or 4 bay leaves
  • 1 cinnamon stick
  • 3 cloves
  • 6 cardomoms
  • 1½ teaspoons ginger powder
  • 1 cup cream
  • 8 ounces raisins (optional. not favored by the Myanmar)
  • 2 ounces almonds. chopped

    Danbauk or Biryani
    Danbauk or Biryani

How to cook

Disjoint chicken; take pieces and rub with pinch turmeric, pepper. 1 ½ teaspoons salt. and soak in curds. Boil bony bits for stock. Wash rice and cook it in 5 cups water or less. till water is absorbed (i.e. rice must not be fully cooked). Pound the finely chopped onions. Soak garlic in 2 teaspoons water. Slice the 5 large onions evenly and finely. Heat 1/2 cup ghee. Fry in it sliced onion till light gold. Drain and set aside. Into ghee put bay leaves, cinnamon, cloves, and cardomoms.