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chicken biryani

5‑Step Pakistani Chicken Biryani Rich, Spicy & Easy Recipe

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Cook authentic Pakistani chicken biryani in 5 easy steps! Juicy chicken, aromatic basmati rice, and classic dum spices for a rich, homemade flavor
Course Main Course
Cuisine Pakistani
Keyword chicken biryani, chicken biryani recipe, easy chicken biryani, pakistani biryani, spicy biryani
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 4 people
Calories 850

Equipment

  • Heavy pot with a lid
  • bowl
  • Knife
  • Cutting board
  • Fork
  • Aluminum foil
  • Strainer

Ingredients

  • 1 kg chicken any cuts
  • 3 cups basmati rice
  • 1 cup yogurt
  • 4 potatoes sliced
  • 1 large onion sliced
  • 3 tbsp ginger-garlic paste
  • 4 –5 green chilies sliced
  • 2 tbsp fresh coriander
  • 2 tbsp fresh mint
  • 3 bay leaves
  • 2 black cardamom
  • 4 –5 green cardamom
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 4 –5 cloves
  • 1 inch cinnamon stick
  • 1 tsp black pepper
  • 3 –4 tbsp ghee salt
  • ½ tsp red chili powder
  • ½ tsp turmeric
  • water
  • fried onions for topping
  • lemon optional

Instructions

  • 1. Soak rice for 30 minutes. Mix yogurt with ginger-garlic, chilies, herbs, spices, salt. Add chicken, coat well, let sit 20+ minutes.
  • 2. Heat ghee in pot, fry onion slices until brown and crispy (8–10 minutes). Remove half, set aside.
  • 3. Boil water with salt and spices. Add soaked rice, cook until 70% done. Drain completely.
  • 4. In pot: layer potatoes, then chicken, then crispy onions and herbs, then partially-cooked rice. Top with remaining onions and herbs.
  • 5. Cover with foil then lid. High heat for 3–4 minutes until steam builds. Turn to low heat, cook 40–45 minutes. Rest 5 minutes. Fluff gently with fork.

Notes

  • Ghee tastes better – Use it if you have it. Changes the whole thing.
  • 70% cooked rice is the magic number – Not more, not less.
  • Seasoned water matters – Make the boiling water taste salty so rice gets flavor inside.
  • Low heat for the dum stage – High heat burns everything.
  • Fresh herbs only – Dried ones don't work here.
  • Don't open the lid – Seriously. Every time you do, steam escapes.
  • Better the next day – Tastes even better after sitting overnight in the fridge.
  • Make raita on the side – The cooling yogurt sauce is basically necessary.
NUTRITION (Per Serving):
Calories: 850–900
Protein: 35g
Carbs: 95g
Fat: 28g
Fiber: 2g
That's it. That's biryani. Once you make it once, you'll make it again. Because there's nothing better than homemade biryani.