If there’s one dish that defines celebration on a plate in Pakistan, it’s chicken biryani. Aromatic, fiery, and unapologetically bold, Pakistani chicken biryani is an experience.
You’ve got tender, spice-marinated chicken. Long-grain basmati rice, parboiled to perfection. And that unmistakable blend of garam masala, herbs, and fried onions all layered and slow-cooked using the traditional dum method.
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What makes it truly stand out? It’s the drama in the spices, the balance in every bite, and the unmistakable kick of Karachi-style biryani—where heat, tang, and depth of flavor collide in the best possible way.
Forget subtlety. This is biryani with personality.
“In every so‑called biryani, rice is three‑quarters cooked when added to either raw or cooked meat. So technically, all of them are pulaos.”
— Padma Shri awardee Chef Imtiaz Qureshi, the legend who revived the dum pukht tradition
And now, let’s talk about how you can bring this legendary dish to life.
Why You’ll Love This Recipe
- Restaurant-style biryani at home.
- Easy biryani recipe with authentic flavor.
- Step-by-step breakdown makes it beginner-friendly.
- Versatile: tweak spice levels or ingredients to suit your taste.
If you're looking for the best chicken biryani recipe, this is the one to bookmark.
Ingredients You’ll Need
For the Chicken Marinade:
- Chicken with bones – 1.5 kg
- Yogurt – 1 cup
- Ginger-garlic paste – 3 tbsp
- Red chili powder – 2 1/2 tsp
- Turmeric powder – 1 tsp
- Coriander powder – 2 tsp
- Salt – 3 tsp
For the Gravy:
- Tomatoes – 5 (chopped)
- Green chilies – 7 (sliced)
- Onions – 5 (sliced)
- Potatoes – 3 large (chunked)
- Dried plums – 3 tbsp
- Garam masala – 1/4 tsp
- Whole spices: bay leaves, cardamom, cinnamon, peppercorns, cloves, star anise
For the Rice:
- Basmati rice – 3 1/2 cups (aged, soaked for 30 min)
- Cumin seeds – 1 tsp
- Salt – 3 1/2 tsp
- Whole spices – as above
- Mint leaves – handful
Garnish:
- Fried onions (birista)
- Saffron infused in warm milk
- Butter – 50g
Ingredient sourcing tip: In the UAE, authentic Pakistani spices and basmati rice are available at stores like Al Adil, Lulu Hypermarket, and online grocery apps like Kibsons.
Tools & Equipment
- Heavy-bottomed pot or Dutch oven
- Large strainer
- Wooden spoon
- Optional: rice cooker, Instant Pot, spice grinder
How to Prepare the Chicken Marinade
Marinate chicken with yogurt, ginger-garlic paste, turmeric, red chili, coriander powder, and salt. Refrigerate for at least 2 hours—overnight is even better for flavor infusion.
Why yogurt? It breaks down muscle fibers, making the chicken juicy and tender.
Parboiling the Basmati Rice
- Use aged, long-grain basmati rice for the best texture.
- Soak rice for 30 minutes.
- In a large pot, boil water with salt and whole spices.
- Add rice and cook until 70% done. Drain and set aside.
Chef’s tip: Don’t overcook rice; it should retain a slight bite.
Frying Onions & Making the Biryani Masala
- Fry sliced onions till golden brown. Set half aside for layering.
- Add whole spices and remaining onions in oil.
- Add chicken marinade and cook until color changes.
- Add tomatoes, dried plums, green chilies.
- Add a splash of water and cook till oil separates.
- Add potatoes, cover and cook until tender.
Layering the Biryani Like a Pro
In your cooking pot:
- Layer 1: Chicken masala
- Layer 2: Half rice
- Sprinkle: Fried onions, mint, saffron milk
- Layer 3: Remaining rice
- Top with butter, fried onions, mint
Do not mix the layers.
The Dum Cooking Technique
Seal the pot with foil or dough and cover with a lid.
- Cook on low heat for 15–20 minutes until you smell the aroma.
- Alternatively, place on a griddle (tava) to avoid direct heat.
Serving Suggestions
Serve with:
- Cucumber raita
- Mint chutney
- Kachumber salad
- Lemon wedges
Plating tip: Serve in a copper handi or clay pot for a traditional touch.
Storing & Reheating Leftovers
- Refrigerate in an airtight container for up to 3 days.
- Reheat in microwave or steam on the stove.
- Transform leftovers into biryani fried rice or biryani patties.
Variations You Can Try
- Karachi chicken biryani recipe: Add more green chilies, potatoes, and less tomato for a spicier twist.
- Healthier version: Use brown rice, less oil, and skinless chicken.
- Instant Pot: Use saute mode for masala, then pressure cook with rice for 6 minutes.
FAQs About Chicken Biryani
Q: What is the difference between Pakistani and Indian biryani?
A: Pakistani biryani is spicier, uses dried plums, and has a deeper masala flavor.
Q: Can I skip yogurt in the marinade?
A: Not recommended. It tenderizes the chicken and balances the heat.
Q: Why is my rice mushy?
A: You may have overcooked the rice. Parboil only 70%.
Q: Can I use store-bought biryani masala?
A: Yes, but fresh spices offer better flavor.
Q: How to adjust spice for kids?
A: Reduce chili powder and green chilies.
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At ICCA Dubai, we build culinary careers. Come, learn from certified chefs, gain hands-on experience, and cook dishes like this Pakistani chicken biryani under expert guidance.
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