Main CourseDinner

Pakistani Chicken Biryani

Name: Pakistani Chicken Biryani
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 40 min
Yield: 6 servings
Cuisine: pakistani, indian
Ingredients: 2.5 cup basmati rice rinsed and soaked for 30 minutes; 900 g boneless, skinless chicken thigh cut into 2-inch pieces; 0.5 cup plain yogurt; 2 tbsp ginger garlic paste; 1.5 tsp red chili powder; 0.5 tsp turmeric powder; 1 tsp cumin powder; 1 tsp coriander powder; 1 tsp garam masala; 1 tsp salt; 2 tbsp lemon juice; 2 pcs yellow onion thinly sliced; 0.5 cup vegetable oil; 2 pcs tomato chopped; 2 pcs green chili slit; 0.25 cup fresh mint leaf chopped; 0.25 cup fresh cilantro chopped; 6 cup water; 1 tbsp salt; 2 pcs bay leaf; 1 pcs cinnamon stick; 4 pcs green cardamom pod; 4 pcs clove; 0.25 tsp saffron strand soaked in 2 tbsp warm milk (or water for dairy-free); 0.25 cup fried onion; 2 tbsp fresh cilantro chopped

This biryani features tender chicken marinated in yogurt and spices, layered with fragrant basmati rice and aromatics. It's cooked until the flavors meld into a rich and satisfying meal. A perfect dish for a family dinner or special occasion.

An original recipe by Forkin

Total time: 1 hr 40 min
Serves: 6
Difficulty: Medium
Per serving: 812 kcal

Allergen information: may contain milk. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

2.5 cupbasmati rice, rinsed and soaked for 30 minutes

chicken marinade

900 gboneless, skinless chicken thigh, cut into 2-inch pieces
0.5 cupplain yogurt
2 tbspginger garlic paste
1.5 tspred chili powder
0.5 tspturmeric powder
1 tspcumin powder
1 tspcoriander powder
1 tspgaram masala
1 tspsalt
2 tbsplemon juice

biryani base

2 pcsyellow onion, thinly sliced
0.5 cupvegetable oil
2 pcstomato, chopped
2 pcsgreen chili, slit
0.25 cupfresh mint leaf, chopped
0.25 cupfresh cilantro, chopped

for rice

6 cupwater
1 tbspsalt
2 pcsbay leaf
1 pcscinnamon stick
4 pcsgreen cardamom pod
4 pcsclove

layering

0.25 tspsaffron strand, soaked in 2 tbsp warm milk (or water for dairy-free)

garnish

0.25 cupfried onion
2 tbspfresh cilantro, chopped

Equipment

bowl · large pot · dutch oven

The method

Step by step

1
Combine the chicken, yogurt, ginger garlic paste, red chili powder, turmeric powder, cumin powder, coriander powder, garam masala, salt, and lemon juice in a large bowl. Mix well and marinate for at least 30 minutes, or ideally 2-4 hours in the refrigerator.
About 30 min
Cook’s note: Marinating longer enhances the flavor.
2
Heat the vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the sliced onions and fry until golden brown and crispy. Remove half of the fried onions and set aside for garnish.
About 10 min
Cook’s note: Fry onions evenly for best texture and flavor.
3
To the remaining onions in the pot, add the marinated chicken. Cook for 5-7 minutes, stirring occasionally, until the chicken changes color.
About 7 min
4
Add the chopped tomatoes and green chilies to the chicken mixture. Cook for another 10-15 minutes, stirring occasionally, until the tomatoes soften and the oil separates from the masala.
About 15 min
5
Stir in the chopped fresh mint leaves and cilantro into the chicken curry. Remove the pot from heat and set aside.
About 2 min
6
In a separate large pot, bring the water to a rolling boil. Add the salt, bay leaves, cinnamon stick, green cardamom pods, and cloves.
About 5 min
7
Drain the soaked basmati rice and add it to the boiling water. Cook for 5-7 minutes, or until the rice is about 70% cooked (it should still be firm but not hard). Drain the rice immediately.
About 7 min
Cook’s note: Do not overcook the rice at this stage, as it will cook further with the chicken.
8
Return the pot with the chicken curry to low heat. Spread half of the partially cooked rice evenly over the chicken curry.
About 1 min
9
Drizzle half of the saffron milk (or water) over the rice. Sprinkle some of the reserved fried onions and chopped fresh cilantro over this layer.
About 1 min
10
Layer the remaining rice over the first layer. Drizzle with the remaining saffron milk (or water) and sprinkle with the remaining reserved fried onions and chopped fresh cilantro.
About 1 min
11
Cover the pot tightly with a lid, optionally sealing with aluminum foil if the lid is not airtight. Cook on very low heat for 20-25 minutes (dum cooking) until the rice is fully cooked and the flavors have melded.
About 25 min
Cook’s note: Ensure the heat is very low to prevent burning on the bottom.
12
Turn off the heat and let the biryani rest, covered, for 10 minutes before serving.
About 10 min
Cook’s note: Resting allows the flavors to settle and the rice to become fluffier.
13
Gently fluff the biryani with a fork, mixing the chicken and rice layers together. Serve hot with raita or salad.

Per serving

Nutrition

65%Score

Calories: 812.1kcal
Protein: 46.5g
Carbs: 71.2g
Fat: 36.4g
Fibre: 2.5g
Sugar: 4.3g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover biryani in an airtight container in the refrigerator.

Reheating

Reheat gently in the microwave or on the stovetop with a splash of water until warmed through.