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–+ servings
Pakistani style Chicken Biryani in a platter garnished with crispy onions and cilantro

Chicken Biryani - Pakistani Style

Easy to follow step by step guide to make authentic Chicken Biryani. Perfectly layered with rice, tender chicken and the distinct biryani aroma .
5 from 5 votes
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Prep Time 10 minutes
Cook Time 1 hour
Course Main Course
Cuisine Pakistani
Servings 6 Serves

Ingredients
  

  • 3 Cups Rice See Notes
  • 1 kg Chicken with bone cut into small pieces
  • 3 Large Onions See Notes
  • 1 tbsp Garlic
  • 1 tbsp Ginger
  • 3 Medium Tomatoes
  • 2 Medium Potatoes See Notes
  • 2 cups Yoghurt See Notes
  • 1 cup Cooking Oil
  • 2 Green Chillies See Notes
  • 1 cup Coriander/Cilantro
  • 1 cup Mint Leaves
  • 5-6 Prunes or Dried Plums See Notes
  • 1 Lemon Sliced
  • 1 tbsp Yellow Food Colour or Saffron See Notes

Spices for Rice

  • 2 Bayleaves
  • 1 tbsp Black Peppercorns
  • 1 tsp Cloves
  • 1 Star Anise
  • 2 Cinnamon Sticks
  • 4 Green Cardamom
  • 1 tbsp Salt

Spices for Chicken

  • 1 tbsp Salt
  • 2 tbsp Red Chilli Powder
  • 1 tsp Turmeric
  • 1 tbsp Cumin Seeds
  • 1½ tsp Coriander Powder
  • 1 tbsp Garam Masala
  • 2 Dried Whole Chilli Optional
  • 1 tsp Crushed Red Chilies
  • 3-4 Prunes See Notes

Instructions
 

  • Begin with soaking the rice. Rinse them with water and soak them for atleast 15 - 20 mins.

Prepare Chicken Gravy

  • In a pot heat oil and fry onions until golden brown. Take some out for layering later and set them aside on paper towel.
  • Add chicken along with ginger and garlic. Fry for few minutes until the chicken changes colour.
  • Add all the spices listed for chicken gravy. And fry the chicken for a few minutes. If the spices are sticking to the pot add a dash water.
  • Add the yoghurt and cook until water evaporates and oil starts to separate.
  • Add potatoes, chopped tomatoes and green chillies. Cover and cook on low heat for around 20 minutes or until there is no water remaining and the gravy is thickened. If it seems watery, turn the heat up and cook for few minutes.

Boiling the Rice

  • Add 8-10 cups of water in a pot along with all the spices listed for rice. Cover and bring the water to boil.
  • Drain the water from soaked rice and add them to boiling water. Cook until rice are 80% done. Drain them, discarding the water.

Layering and Steaming the Biryani

  • Take a bigger pot that's big enough for holding rice and chicken. Add a Layer of rice and spread some of the chicken chicken gravy over them. Sprinkle with fried onion, mint, coriander, Green chilli and lemon slices. Repeat with 1 or 2 more layers of rice and chicken. Last layer would be rice. Drizzle some yellow colour or saffron infused water. Sprinkle some fried onions, mint and coriander.
  • Cover the pot with a tea towel or aluminum foil. This to make sure the steam remains in and it helps to cook the rice to perfection. Cook on low heat for 10 - 15 minutes or until rice are cooked. Allow it to rest for a few minutes and then gently toss the rice to slightly mix the biryani but dont over mix.
  • Serve immediately with salad and mint yoghurt.

Notes

  • Rice - the best choice of rice for Biryani is Basmati rice as they are considered to be premium quality rice. They are long grain and have distinct aroma. The rice grains remain separate and fluffy. Also Basmati requires less water for cooking and they have a shorter cooking time as compared to the other types of rice. Jasmine rice are the second best option.
  • Onions -You can also use store bought fried onion for garnishing and layering. I did that so you might notice in the video that I didn't take some of them out.
  • Green Chilli - If you don't want to much spice, use very mild green chilli. You can also omit them in chicken gravy and just add little bit when layering. 
  • Yoghurt - use Greek yoghurt for best result. Most importantly it should be room temperature. Cold yoghurt from the refrigerator splits and curdles when added to hot gravy. If you forget to take it out beforehand just add a bit of warm water and whisk it before adding it in.
  • Potatoes - If you don't prefer to have them omit them. If you are using medium type of potatoes cut them into quarters. 
  • Prune/Dried Plums - If you don't have them at hand you can omit them but i highly recommend adding them. Dried plum also known as Aloo Bukhara are bit hard to find. But prunes are easily available at supermarkets.
  • Yellow Colour or Saffron. You can use yellow food colour. If you are using saffron, add some saffron threads in hot but not boiling water. Allow the colour to steep for 10-15 minutes.
Keyword Biryani, Rice
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