Chicken biryani is the most loved dish in Pakistan, and the good news is that you can make
restaurant-style biryani at home with simple steps. This easy Pakistani chicken biryani recipe gives you fragrant, flavorful rice layered with tender, spicy chicken — perfect for family dinners and dawats.
Prep Time: 20 minutes | Cook Time: 45 minutes | Servings: 6
Ingredients:
For chicken masala: 750g chicken (bone-in pieces), 1 cup yogurt, 2 tbsp ginger-garlic paste, 2 tsp red chili powder, 1 tsp turmeric powder, 2 tsp coriander powder, 1 tsp garam masala, salt to taste, 3 tomatoes (chopped), 4 green chilies, half cup cooking oil.
For rice: 3 cups basmati rice (soaked 30 minutes), 1 bay leaf, 4 green cardamoms, 1 black cardamom, 1 tsp cumin seeds, salt.
For layering: half cup fried onions, quarter tsp saffron or yellow food color mixed in milk, fresh coriander and mint leaves, 2 tbsp lemon juice.
Instructions:
Step 1 – Marinate the chicken: Mix yogurt, ginger-garlic paste, and all powdered spices with salt. Coat the chicken pieces well and rest for 30 minutes (or 2 hours in the fridge for deeper flavor).
Step 2 – Cook the masala: Heat oil in a large pot, add the marinated chicken, and cook on medium heat for 10 minutes. Add chopped tomatoes and green chilies, cover, and cook until the chicken is tender and oil separates from the masala (about 20 minutes).
Step 3 – Boil the rice: In a separate large pot, boil water with salt and whole spices. Add soaked rice and boil until 80% cooked (the grain should still have a slight bite). Drain immediately.
Step 4 – Layer the biryani: In the chicken pot, layer half the rice over the masala. Sprinkle fried onions, coriander, mint, and lemon juice. Add remaining rice, then pour the saffron milk over the top and add more fried onions.
Step 5 – Dum: Cover the pot tightly with a lid (seal edges with dough or a clean cloth if needed). Cook on high flame for 5 minutes, then on very low flame for 15 minutes. Turn off heat and rest 10 minutes before opening.
Step 6 – Serve: Gently mix from the sides to combine layers. Serve hot with raita and salad.
Tips for perfect biryani: Always use aged basmati rice for long grains. Do not overcook the rice in step 3 — 80% is the key. Let the biryani rest on dum; opening early releases the steam that finishes the cooking.
FAQs:
Can I use boneless chicken? Yes, but reduce cooking time by 5–7 minutes so it stays juicy.
How do I store leftover biryani? Refrigerate in an airtight container for up to 2 days. Reheat on low flame with a splash of water.
Can I make it less spicy? Reduce red chili powder to 1 tsp and skip green chilies.