✋👉 Pakistani Chicken Biryani Recipe 🐔🔥
Serves: 5–6 people
Prep Time: 30 minutes
Cook Time: 45 minutes
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Ingredients:
For Chicken Marinade:
- 1 kg chicken (cut into medium pieces)
- 1 cup plain yogurt
- 2 tbsp ginger garlic paste
- 1 tsp red chili powder
- 1 tsp turmeric powder
- 1 tsp garam masala
- Salt to taste
- Juice of 1 lemon
For Rice:
- 3 cups basmati rice (washed & soaked for 30 mins)
- 1 bay leaf
- 4 cloves
- 2 green cardamoms
- 1 cinnamon stick
- Salt (about 1 tbsp)
For Biryani Masala (Gravy):
- 3 medium onions (thinly sliced)
- 2 medium tomatoes (chopped)
- ½ cup oil or ghee
- A few mint leaves
- A handful of chopped coriander
- Green chilies (optional)
- 1 tsp cumin seeds
Optional:
- Pinch of saffron soaked in 2 tbsp warm milk
- Few drops of kewra or rose water for aroma
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Instructions:
1. Marinate the Chicken
In a large bowl, mix chicken with yogurt, lemon juice, ginger garlic paste, chili powder, turmeric, garam masala, and salt. Let it marinate for at least 30 minutes (1–2 hours for best flavor).
2. Fry the Onions
Heat oil in a large pot. Add the sliced onions and fry until golden brown and crispy. This step is key — don’t rush it! Remove half the fried onions and set aside for layering later.
3. Cook the Chicken
In the same pot with remaining onions, add cumin seeds and the marinated chicken. Cook on medium-high heat until the chicken changes color and is mostly cooked. Add chopped tomatoes and cook till they soften and oil starts to separate. Add mint, coriander, and green chilies if using. Simmer for 10–15 mins until chicken is fully cooked.
4. Boil the Rice
Meanwhile, in a separate pot, boil water with bay leaf, cardamom, cloves, cinnamon, and salt. Add soaked rice and cook until 70–80% done (grains should break with a slight bite). Drain immediately.
5. Layering the Biryani
In a large pot (or use the same chicken pot if big enough), start layering:
- First layer: Chicken masala
- Second layer: Half of the rice
- Sprinkle fried onions, mint, coriander, and saffron milk/kewra if using.
- Repeat rice layer and toppings.
Cover the pot tightly (use foil under the lid if needed) and cook on low flame for 15–20 minutes (this is called “dum”).
6. Serve
Gently mix the biryani before serving, so the masala and rice blend beautifully. Serve hot with raita, salad, or a boiled egg on the side.
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Tips for Best Biryani:
- Use basmati rice for authentic texture and aroma.
- Don’t overcook the rice before layering.
- “Dum” (steaming on low heat) is crucial for flavor infusion.
- The fried onions give biryani its deep taste — don’t skip or burn them!
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This is a homestyle biryani — full of flavor, made with love, and perfect for any celebration. It brings together the essence of Pakistani spices and hospitality.