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Authentic Pakistani Chicken Biryani Recipe

By Huzi
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."

🌿 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)

🍚 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)

👩‍🍳 Step-by-Step Instructions

1. Marinate Chicken

Mix all marination ingredients in a bowl. Cover and refrigerate (⚠️ 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.

⚠️ Do not overcook – chicken will steam with rice later.

4. Layering (The Biryani Art)

  1. Base: Spread chicken masala evenly
  2. Herb Layer: ½ mint + ½ coriander + green chilies + reserved fried onions
  3. Rice Layer: Cover with 50% rice
  4. Saffron Drizzle: ½ saffron milk + ½ kewra water
  5. Repeat: Remaining herbs → remaining rice → saffron/kewra
  6. 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! 🍛✨