Authentic Pakistani Chicken Biryani Recipe
Serves 6-8 | Prep: 45 mins | Cook: 1 hr
"Biryani isn't cooked "" it's composed layer by layer, like a symphony of spices."
👑Œ¿ Marination Ingredients
| Item | Quantity |
|---|---|
| Chicken (bone-in) | 1 kg (cut in 8 pcs) |
| Yogurt | 1 cup |
| Ginger paste | 1 tbsp |
| Garlic paste | 1 tbsp |
| Red chili powder | 1.5 tsp |
| Turmeric powder | 1 tsp |
| Garam masala | 1.5 tsp |
| Lemon juice | 2 tbsp |
| Salt | 1.5 tsp |
| Fried onions | 1 cup (reserve ¼ for layering) |
Marination Time: Minimum 2 hours (overnight best)
👑š Rice Ingredients
| Item | Quantity |
|---|---|
| Basmati rice | 3 cups (soaked 30 mins) |
| Water | 8 cups |
| Cumin seeds | 1 tsp |
| Bay leaves | 2 |
| Black cardamom | 2 |
| Cloves | 6 |
| Salt | 1 tbsp |
🔥 Cooking & Layering Ingredients
| Item | Quantity |
|---|---|
| Ghee/oil | ½ cup |
| Tomatoes (sliced) | 2 medium |
| Green chilies | 4 (slit) |
| Mint leaves | ½ cup |
| Coriander leaves | ½ cup |
| Saffron milk* | ¼ cup |
| Kewra water** | 1 tbsp |
*Saffron milk = ¼ cup warm milk + ½ tsp saffron threads **Kewra water = Available at Asian stores (substitute rose water if needed)
👑‘©"👑³ Step-by-Step Instructions
1. Marinate Chicken
Mix all marination ingredients in a bowl. Cover and refrigerate (âš ï¸ Essential for tender chicken).
2. Prepare Rice
Boil water with whole spices and salt. Add soaked rice →’ cook until 70% done (al dente). Drain immediately →’ spread on tray to cool.
3. Cook Chicken
Heat ghee/oil in heavy pot →’ add marinated chicken. Cook 10 mins on medium →’ add tomatoes →’ cook 5 mins until oil separates.
âš ï¸ Do not overcook "" chicken will steam with rice later.
4. Layering (The Biryani Art)
- Base: Spread chicken masala evenly
- Herb Layer: ½ mint + ½ coriander + green chilies + reserved fried onions
- Rice Layer: Cover with 50% rice
- Saffron Drizzle: ½ saffron milk + ½ kewra water
- Repeat: Remaining herbs →’ remaining rice →’ saffron/kewra
- Seal: Cover with foil →’ tight lid (dum steam lock)
5. Dum Cooking (Steam Finish)
Cook on LOW heat 25 mins. Turn off heat →’ rest 15 mins (no peeking!). Pro Tip: Place tawa/griddle under pot to prevent burning.
6. Serving Ritual
Gently mix layers →’ garnish with fried onions & fresh mint. Serve with:
- Raita (yogurt with cucumber & mint)
- Salad (onion rings + lemon wedges)
📜 Biryani Pro Secrets
- Rice Perfection: Soak rice 30 mins →’ boil with 1 tbsp vinegar for whiter grains.
- Caramelized Onions: Fry sliced onions on low heat 20 mins until golden-brown.
- Saffron Hack: Crush threads with sugar before adding to milk.
- Leftover Magic: Reheat in microwave with sprinkled water →’ cover loosely.
"The test of true biryani? Every grain stands apart yet wears the perfume of a thousand spices."
Serve with love "" and extra raita for fire control!
Pairing Suggestions:
- Drink: Masala chai or mint lassi
- Dessert: Kheer (rice pudding)
Cooking Notes:
- For Hyderabadi style: Add ½ cup chopped cilantro stems in masala
- For Sindhi style: Layer boiled potatoes with chicken
- Vegetarian Swap: Replace chicken with chickpeas + paneer
Bookmark this recipe "" your passport to biryani mastery! 👑›âœ¨
