Name: Pakistani Chicken Biryani
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Cuisine: Pakistani
Ingredients: 1 1/4 lbs (567 g) bone-in, skinless chicken, cleaned and excess skin removed; 1/2 cup (115 g) plain whole milk yogurt; 1 tbsp neutral oil; 2 tbsp biryani masala (recipe in post) or store-bought biryani masala; 1 tsp coriander powder; 1/2 tsp cumin powder; 1/2-1 tsp red chili powder (adjust to taste); 1/4 tsp turmeric powder; 1/4 tsp nutmeg powder; Pinch of cane sugar (omit if using store-bought biryani masala); 2 tsp kosher salt (adjust for store-bought masala); 3 medium dried bay leaves (tez patta); 5-6 whole cloves (loung); 4-5 whole black cardamoms (badi elaichi); 6 star anise (badiyaan); 6 green cardamom pods (elaichi); 2 3-inch cinnamon sticks (daarchini); 3/4 tsp cumin seeds (zeera); 1/2 tsp whole black peppercorns (kaali mirch); 1 3/4 cups (~325-350 g) aged, long grain basmati rice; 1 1/2 tbsp kosher salt; 1 tbsp oil; 1 tsp lemon juice or vinegar; 1/4 cup neutral oil, plus more as needed; 2 tbsp ghee (or butter); 2 medium yellow onions, thinly sliced; 6-8 garlic cloves, crushed; 1-inch ginger, crushed; 1 small tomato, finely chopped; 1-2 small green chili peppers, chopped

This Pakistani Chicken Biryani is a traditional and flavorful dish that will have you coming back for more. It’s a perfect combination of aromatic spices, tender chicken, and fluffy rice, making it the best version of Biryani you’ll ever taste.

Pakistani Chicken Biryani

Why You’ll Love This Recipe

This Chicken Biryani recipe is packed with bold and aromatic flavors that define traditional Pakistani and Indian cuisine. The marinated chicken and fragrant basmati rice are complemented by whole spices, ghee, and garam masala, resulting in a dish that’s rich in taste but easy to make. It’s perfect for family dinners, special occasions, or when you just crave a comforting, hearty meal. The long simmer and steaming process enhance the deep, layered flavors, and each bite offers a delightful experience.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the chicken marinade:

1 1/4 lbs (567 g) bone-in, skinless chicken, cleaned and excess skin removed
1/2 cup (115 g) plain whole milk yogurt
1 tbsp neutral oil
2 tbsp biryani masala (recipe in post) or store-bought biryani masala
1 tsp coriander powder
1/2 tsp cumin powder
1/2-1 tsp red chili powder (adjust to taste)
1/4 tsp turmeric powder
1/4 tsp nutmeg powder
Pinch of cane sugar (omit if using store-bought biryani masala)
2 tsp kosher salt (adjust for store-bought masala)

For whole spices:

3 medium dried bay leaves (tez patta)
5-6 whole cloves (loung)
4-5 whole black cardamoms (badi elaichi)
6 star anise (badiyaan)
6 green cardamom pods (elaichi)
2 3-inch cinnamon sticks (daarchini)
3/4 tsp cumin seeds (zeera)
1/2 tsp whole black peppercorns (kaali mirch)

For parboiled rice:

1 3/4 cups (~325-350 g) aged, long grain basmati rice
1 1/2 tbsp kosher salt
1 tbsp oil
1 tsp lemon juice or vinegar

For the biryani:

1/4 cup neutral oil, plus more as needed
2 tbsp ghee (or butter)
2 medium yellow onions, thinly sliced
6-8 garlic cloves, crushed
1-inch ginger, crushed
1 small tomato, finely chopped
1-2 small green chili peppers, chopped
5 dried plums (alu bukhara)
1/3-1/2 tsp kosher salt
1 tsp garam masala (optional if using biryani masala)
1/2 tsp red chili flakes (optional)
1 tsp kewra essence (optional)
1 tsp lemon juice

For layering and topping:

1/2 tsp chaat masala or garam masala
1 tbsp oil
1/4 cup cilantro leaves, chopped
1-2 tbsp mint leaves, chopped (or more cilantro)
1/8 tsp yellow/orange food coloring mixed with 1 tbsp milk or water
5-7 slices lemon, thinly sliced

For serving:

Vegetable Raita or Cilantro/Mint Raita (Yogurt Chutney)

Directions

In a medium bowl, combine the chicken with all the ingredients for the marinade. Cover and refrigerate for at least 15 minutes or up to overnight.
Wash and soak the rice for 15-20 minutes. Drain and set aside.
Heat a large, heavy-bottomed pan over high heat. Add oil, ghee, and onions, sautéing until golden brown, about 15-20 minutes. Add a bit of water to deglaze, and then add the whole spices, garlic, and ginger. Sauté for another 2 minutes.
Add the marinated chicken and sauté until the color changes (2-3 minutes). Add tomatoes, green chilies, and dried plums. Stir and add 1/2 cup of water. Bring to a gentle boil.
Lower the heat and let the chicken simmer for 30 minutes. Stir halfway through.
Meanwhile, cook the rice by boiling 7 cups of water. Add salt, oil, and lemon juice/vinegar. Stir in the drained rice and cook for 5 minutes. The rice should be firm, not fully cooked.
After 30 minutes, increase the heat to medium-high to sauté any excess water out of the chicken. Add garam masala, red chili flakes, and adjust salt if needed. Add kewra essence and lemon juice.
In a separate pot, lightly oil the bottom and layer half of the cooked rice. Sprinkle with chaat/garam masala, then add the chicken and top with the remaining rice. Drizzle with colored milk, oil, cilantro, mint, and lemon slices.
Cover the pot with a kitchen cloth and tightly seal. Steam on medium for 4-5 minutes, then reduce the heat to the lowest setting for 20 minutes. Let the biryani rest for 10 minutes before serving.
Gently fluff the rice and serve with raita or chutney.

Servings and Timing

Servings: 6 servings
Prep time: 15 minutes
Cook time: 2 hours
Total time: 2 hours 15 minutes

Variations

Vegetarian Biryani: Substitute the chicken with vegetables like potatoes, carrots, and peas for a delicious vegetarian version.
Meat Biryani: You can also use lamb or beef in place of chicken for a rich, hearty variation.
Spicier Version: If you enjoy spicier food, increase the amount of red chili powder and chili flakes in the recipe.

Storage/Reheating

Storage: Leftover Biryani can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in the microwave or on the stovetop with a splash of water to retain moisture. For best results, steam it again to preserve the flavors.

FAQs

Can I use boneless chicken for this recipe?

Yes, you can substitute boneless chicken, but the cooking time may be reduced slightly.

Can I make this biryani without ghee?

Yes, you can substitute ghee with butter or vegetable oil if you prefer.

How can I make the rice fluffier?

Make sure not to overcook the rice during the parboiling step. Rice should be firm but not fully cooked before steaming.

Can I use store-bought biryani masala?

Yes, you can use store-bought biryani masala, but homemade masala gives it a more authentic flavor.

What can I serve with Chicken Biryani?

Serve with a cooling vegetable raita, cucumber salad, or a mint chutney to balance the heat.

Can I make this dish ahead of time?

Yes, you can prepare the chicken and rice a day before and steam it when ready to serve.

Why do I need to steam the biryani?

Steaming (or ‘dum’) ensures that the rice absorbs the flavors of the chicken and spices, making the biryani more aromatic and delicious.

Can I use regular white rice instead of basmati?

Basmati rice is ideal for biryani because it’s fragrant and long-grained. Regular rice will work but won’t provide the same texture or aroma.

How do I prevent the rice from becoming mushy?

Avoid overcooking the rice during the parboiling step, and ensure it’s not fully cooked before steaming.

Can I freeze leftovers?

Yes, you can freeze the leftovers in an airtight container for up to 1 month. Reheat in the microwave or on the stovetop.

Conclusion

This Pakistani Chicken Biryani is an unforgettable meal that brings authentic flavors and textures together in one pot. Whether it’s a special occasion or a regular family dinner, it’s sure to impress. The blend of spices, tender chicken, and fluffy rice makes this dish an absolute winner.