How to Make Authentic Pakistani Chicken Biryani with Fragrant Basmati Rice

Simple Summary

Pakistani Biryani is a fragrant and flavorful rice dish layered with tender meat, aromatic spices, and caramelized onions. This classic recipe brings the authentic taste of Pakistan to your kitchen.

Recipe Details

• Prep Time: 45 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 45 minutes
• Servings: 4-6
• Difficulty: Intermediate

Ingredients

• 2 cups basmati rice
• 500g chicken, cut into pieces
• 2 large onions, thinly sliced
• 1/2 cup plain yogurt
• 2 tbsp ginger-garlic paste
• 2 tomatoes, chopped
• 4 tbsp vegetable oil
• 2 tsp cumin seeds
• 4 green cardamom pods
• 2 black cardamom pods
• 2 cinnamon sticks
• 4 cloves
• 2 bay leaves
• 1 tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp garam masala
• 1/4 cup fresh cilantro, chopped
• 1/4 cup fresh mint leaves
• Salt to taste
• 4 cups water
• Saffron strands (a pinch), soaked in 2 tbsp warm milk

Instructions

1. Wash the basmati rice and soak it in water for 30 minutes. Drain and set aside.

2. In a large bowl, marinate the chicken pieces with yogurt, 1 tbsp ginger-garlic paste, 1/2 tsp turmeric, 1/2 tsp red chili powder, and salt. Let it sit for 30 minutes.

3. Heat oil in a large pot over medium heat. Add sliced onions and fry until golden brown. Remove half of the onions and set aside for garnish.

4. To the remaining onions, add cumin seeds, cardamom pods, cinnamon sticks, cloves, and bay leaves. Sauté for 1 minute until fragrant.

5. Add the remaining ginger-garlic paste and chopped tomatoes. Cook until tomatoes are soft and oil begins to separate.

6. Add the marinated chicken and cook for 5-7 minutes, stirring occasionally.

7. Add the remaining turmeric and red chili powder, garam masala, and salt. Cook for another 5 minutes.

8. In a separate pot, bring 4 cups of water to a boil. Add the soaked and drained rice, and cook until it's 70% done (about 5-7 minutes). Drain the rice.

9. Layer half of the partially cooked rice over the chicken in the pot. Sprinkle half of the chopped cilantro and mint leaves.

10. Add the remaining rice on top. Pour the saffron milk over the rice. Sprinkle the remaining cilantro and mint.

11. Cover the pot with a tight-fitting lid and cook on low heat for 20-25 minutes until the rice is fully cooked and fluffy.

12. Let it rest for 5 minutes before opening the lid. Gently fluff the rice with a fork, mixing the layers.

13. Garnish with the reserved fried onions and serve hot.

Chef's Notes

• For a vegetarian version, replace chicken with mixed vegetables like carrots, peas, and potatoes.
• Adjust the spice level by increasing or decreasing the amount of red chili powder.
• Leftover biryani can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop with a splash of water.
• For an authentic touch, use ghee instead of vegetable oil.
• If you can't find black cardamom, you can omit it or use an extra green cardamom pod instead.

Nutritional Info

Per serving (based on 6 servings):

• Calories: Approximately 450
• Protein: 25g
• Carbohydrates: 55g
• Fat: 18g
• Fiber: 3g
• Rich in B vitamins from the rice and chicken
• Good source of minerals like iron and zinc

Serving Suggestions

• Serve with a side of cool raita (yogurt sauce) to balance the spices.
• Pair with a simple cucumber and tomato salad for freshness.
• Accompany with naan bread or papadums for scooping up the flavorful rice.
• For a complete meal, serve with dal (lentil soup) on the side.
• Garnish with additional fresh cilantro and a wedge of lemon for squeezing over the top.
• Enjoy with a glass of lassi (yogurt drink) or a refreshing mango smoothie for a true Pakistani dining experience.