Pakistani chicken biryani recipe

Ingredients 

• 3 cups (soaked 30 min) basmati rice 

• Whole spices – 3–4 cloves, 2–3 cardamoms, 1 cinnamon stick, 1 bay leaf 

• Salt – to taste 

• 3 large onions, thinly sliced 

• 2 medium tomatoes, chopped 

• 4 green chillies 

• ½ cup chopped fresh coriander  

• ½ cup chopped fresh mint 

• ½ cup oil/ghee 

• A pinch of saffron (soaked in 3 tbsp warm milk optional) 

• 800 grams of chicken

• Lemon juice

• Garlic and ginger paste

• 1 500g natural yoghurt pot

Method 

Step 1: Marinate the chicken 

1. Mix the chicken with the yogurt, ginger-garlic paste, spices, lemon juice, and salt. 

2. Marinate for at least 1 hour (overnight gives the best flavour). 

Step 2: Cook the rice 

1. Boil the water with the salt and whole spices. 

2. Add the soaked rice and cook until 70% done. Drain and set aside. 

Step 3: Prepare the chicken gravy 

1. Heat the olive oil or ghee in a large pot. 

2. Fry the onions until golden brown, remove half for garnishing. 

3. Add the tomatoes and green chillies, cook until soft. 

4. Add the marinated chicken and cook until the chicken is almost done and oil separates. 

Step 4: Layer the biryani 

1. In the same pot (or a heavy-bottom pan), keep half the chicken at the bottom. 

2. Layer half of the rice on top, sprinkle half of fried onions, mint, coriander, and saffron milk. 

3. Repeat with the remaining chicken, rice, onions, herbs, and saffron. 

Step 5: Steam cooking 

1. Cover tightly with a lid. 

2. Cook on low flame for 20–25 minutes.