Chicken Biryani Recipe (Pakistani Style)
Pakistani chicken biryani is a layered rice dish: a spicy chicken and tomato masala under a thick layer of long-grain basmati, finished with fried onions, mint and saffron milk, then steamed so everything melts together.
It has more steps than most dishes, but each one is simple. This recipe lays them out in order, with the signs to look for so the rice comes out separate and the chicken stays juicy.
Why you will like this version
- The chicken masala is cooked down until the oil separates, so the layers do not turn watery.
- The rice is only parboiled to 70 percent, so it finishes perfectly in the steam.
- Potatoes are included the Pakistani way, and are optional.
What makes a good biryani?
Three things: a thick, well-cooked masala, rice that is cooked 70 percent before layering, and a tightly sealed pot for the final steam, called dum. Miss one and you get either wet rice or dry chicken.
Ingredients that matter
- Aged basmati rice: long grains stay separate. Soak for 30 minutes.
- Full-fat yogurt: tenderises the chicken. Whisk it smooth before adding.
- Fried onions (birista): they add sweetness and colour. Fry them slowly until deep golden.
- Saffron or food colour: optional, for the orange streaks.
Tips for the best biryani
- Salt the rice water well. It should taste like mild sea water.
- Drain the rice at 70 percent: a grain should break between your fingers but still have a hard centre.
- Place the chicken masala in a heavy-bottomed pot so it does not burn under the rice.
- Seal the lid with foil or dough, and cook on a tawa over very low heat so the base does not scorch.
- Rest the pot 5 minutes before opening, then mix from the sides gently.
Serving
Serve with plain yogurt raita and a simple cucumber and onion salad.
Chicken Biryani Recipe (Pakistani Style)
Chicken Biryani Recipe (Pakistani Style)
Ingredients
Method
- Fry the sliced onions in oil over medium heat for 15 to 18 minutes until deep golden. Remove two-thirds and spread on paper towel. Leave the rest in the pot.
- Mix the chicken with yogurt, ginger garlic paste, chili powder, coriander, cumin, turmeric, 1 tbsp salt, lemon juice and one-third of the reserved fried onions. Marinate for at least 1 hour.
- Add the marinated chicken, tomatoes, potatoes and green chilies to the pot with the remaining onions. Cook on medium heat for 20 to 25 minutes until the potatoes are tender and the oil separates. The masala should be thick, not watery.
- Bring 12 cups of water to a boil with 2 1/2 tbsp salt, bay leaves, cardamom, cloves and cinnamon. Add the soaked rice and boil 5 to 6 minutes until 70 percent cooked. Drain.
- Spread half the rice over the chicken. Sprinkle half the mint, coriander and half of the remaining reserved fried onions. Add the rest of the rice and top with the remaining mint, coriander, onions and garam masala.
- Pour the saffron milk over the top and add the ghee in small spoonfuls.
- Seal the lid tightly with foil. Cook on high heat for 3 minutes, then lowest heat on a tawa for 20 to 25 minutes.
- Rest 5 minutes off the heat. Mix gently from the sides and serve with raita.
Notes
Frequently asked questions
Can I make biryani without potatoes?
Yes. The potatoes are a common Pakistani addition but they are optional. Leave them out if you prefer.
Why is my rice mushy?
The rice was boiled too long before layering. Drain it when it is only about 70 percent cooked, and make sure the masala is thick, not watery.
How do I stop the bottom from burning?
Use a heavy pot, keep the final heat very low, and put a tawa or flat pan under the pot. Do not skip the first 3 minutes on high before dropping the heat.
Can I use boneless chicken?
You can, but bone-in pieces give more flavour. If using boneless, cook the masala for 5 minutes less.
