• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • About Me
  • Recipes
  • Contact Us

Tiffin And Tea logo

menu icon
go to homepage
  • Home
  • About Me
  • Recipes
  • Contact Us
    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • Home
    • About Me
    • Recipes
    • Contact Us
    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes

    22nd November 2020 Dinner

    Home » Recipes

    The BEST Pakistani Chicken Biryani Recipe

    Sharing is caring!

    185 shares
    • Share
    • Tweet
    Jump to Recipe Print Recipe

    The BEST Pakistani Chicken Biryani Recipe is a popular layered rice and chicken recipe full of vibrancy, rich flavour and fluffy aromatic rice.

    Pakistani Chicken Biryani Recipe in a pot with Eggs on top and salad to back

    In this picture, the top layer has been gobbled up and this is the second layer with eggs added on top. 

    The BEST Pakistani Chicken Biryani Recipe

    This Biryani recipe is like many other Chicken Biryani recipes in that fluffy Rice and a rich Chicken curry is layered along with Potatoes in one large pot over low heat.  

    This is a popular recipe that is enjoyed the world over!

    Biryani

    There are so many varieties of Biryani. I have listed some below but I am pretty sure there are more!

    • Lucknow Biryani
    • Masoor Biryani
    • Kolkata Biryani
    • Memoni Biryani
    • Hyderabadi Biryani
    • Malabar Biryani
    • Thalassery Biryani
    • Amber Biryani
    • Dindigul Biryani
    • Keema Biryani
    • Awadhi Mutton Biryani
    • Veg Biryani
    • Chicken Reshmi Biryani
    • Makhni Paneer Biryani
    • Calicut Chicken Biryani
    • Fish Biryani
    • Dum Biryani 
    • Parda Biryani

    There are layered versions, mixed versions and some versions where both the main elements are served separately. 

    This is my mum's version which is loved by all my friends.

    Biryani is a layered dish where each layer is slow cooked with herbs and spices and then the layers are combined and layered together where the curry bubbles away with the rice and all the flavours come together in perfect harmony. 

    How to make Pakistani Chicken Biryani

    For full detailed recipe, scroll to the bottom of the page:

    Add Saffron to warmed Milk and set aside.

    Fry Potatoes and set aside.

    Fried potatoes in a plate

    Fry Onions until a deep golden brown.

    Onions in oil

    Deep Golden Brown Onions in a pot with Oil

    Marinade Chicken in Yoghurt, Fried Onions and Spices.

    Chicken with Yoghurt and spices in bowl

    Fried onions added to Chicken marinade in bowl

    Par cook rice with whole spices.

    Whole Spices in pot

     

    Rice draining in Colander

    Fry Whole Spices in oil and add marinaded Chicken. Add Pureed tomatoes and dry spices. Stir in Yoghurt, Potatoes, Green Chilli and Coriander.

    Whole spices frying in oil

    Marinaded Chicken added to pot

    Chicken being stirred in pot

    Cooked chicken in pot

    Tomato added to chicken in pot

    Tomato being mixed with chicken in pot

    Yoghurt added to pot

    Potatoes added to pot

    Chicken Curry in pot

    Layer Rice and Curry in alternate layers, adding Coriander and Fried Onions in between.

    Rice added to Curry layer in pot

    Coriander and Fried Onions on layer of rice in pot

    Rice added on top of Chicken

    Top with Saffron Milk and dots of Butter/Ghee. 

    Onions added to top of rice in pot

    Cover the pot with 2 layers of foil and a tight fitting lid. Cook for 20 - 25 minutes on low.

    Top tips and Notes

    Whole Garam Masala 

    Cooking this in the oil with the onions maximises it’s  flavour and aroma.

    Slow Cooking 

    Take your time with each layer because this is what makes it so special!

    Caramelising onions 

    This means you get the most deliciously sweet flavour out of them but keep an eye on them to make sure they don’t burn.

    Rice 

    I use long grain, aged Basmati rice in this recipe. I like Tilda rice because it is less likely to clump together.

    Salt 

    I only add salt to the chicken layer here and that may seem odd but it works fine. 

    Taste as you go 

    Once the chicken layer is done, taste it and adjust before layering.

    Kewra Water 

    A lot of people, add rose water or kewra water to the top layer of Biryani recipes but I don’t really like it so I avoid it.

    Eggs 

    You can serve this Biryani with boiled eggs.

    What to serve with this the Best Paskistani Birayni Recipe

    This recipe is perfect served with:

    Papadum

    Pickles (Achaar)

    Kacumbur (Salad)

    Raita. I love this Onion one.

    Reheating and storing Pakistani Chicken Biryani

    Pakistani Chicken Biryani lasts covered in an airtight container in the fridge for up to 3  days.

    It can also be frozen for up to 2 months.

    Rice must be piping hot when reheated. 

    Serve with:

    Kachumber Salad

    Onion Raita

    More Rice Recipes:

    Keema Rice

    Chicken Akni, One Pot Chicken and Rice

    Dal Chawal

    One Pot Greek Lemon Chicken and Rice

    **if you make and enjoy this recipe, please leave a comment and star rating. please tag us on instagram. we love to see your creations and your feedback helps us to shape future content! we love to hear from you. thankyou!

    Pakistani Chicken Biryani Recipe in a pot with Eggs on top and salad to back
    5 from 4 votes
    Print

    The BEST Pakistani Chicken Biryani Recipe

    The Best Pakistani Chicken Biryani Recipe - This is a popular layered rice and chicken recipe full of vibrancy, rich flavour and fluffy aromatic rice.

    Course Dinner
    Cuisine Indian, Pakistani
    Keyword Biyani, Pakistani Chicken Biryani
    Prep Time 10 minutes
    Cook Time 2 hours
    Mariande 20 minutes
    Total Time 2 hours 20 minutes
    Servings 8
    Calories 718 kcal
    Author Safira

    Ingredients

    Saffron Milk

    • Pinch Saffron Threads
    • 100 ml Milk Warm

    Potatoes

    • Oil to Deep Fry
    • 2 large Potatoes Peeled and chopped into 1 inch Cubes

    Chicken Marinade

    • 6 tbsp Oil I use half Oil and half Ghee
    • 2 large Onions
    • 10 Chicken Thighs/Legs Mixed
    • 120 g Plain Yoghurt or Greek
    • 1 tbsp Green Chilli Paste or 1 frozen Block
    • 2 tbsp Ginger Paste or 3 frozen Blocks/2.5 inch Ginger crushed
    • 2 heaped tbsp Garlic Paste or 3 frozen blocks/8 cloves Garlic crushed
    • 1 tsp Roasted Cumin Seeds
    • 2 tsp Coriander Powder
    • 1 ½ tsp Cumin Powder
    • 1 tsp Red Chilli Powder
    • ½ tsp Turmeric Powder
    • 1 tsp Black Pepper Ground
    • 1 tbsp Garam Masala
    • Pinch Salt

    Chicken

    • 1 Black Cardamom
    • 4 - 5 Green Cardamom Slightly cracked open
    • 1 Bay Leaf
    • 2 Star Anise
    • ½ tsp Peppercorns
    • 4 Cloves
    • 250 g Plum Tomatoes Pureed
    • 1 tsp Coriander Powder
    • 1 tsp Cumin Powder
    • ¼ tsp Turmeric Powder
    • 1 tsp Red Chilli Powder
    • 2 tsp Salt You may likely need to adjust this later and add a little more
    • 120 g Plain Yoghurt Or Greek
    • 3 Green Chillies Pierced (Optional)

    Rice

    • 4 Cups Water 1 litre
    • 1 inch Cinnamon
    • 1 large Bay Leaf
    • 6 Peppercorns
    • 3 Cloves
    • 1 tsp Cumin Seeds
    • 2 Cups Rice (400 g) Soaked for 30 minutes and then washed until water runs clear
    • 1 tbsp Lemon Juice

    Layering

    • Chopped Coriander
    • Fried Onions Store Brought
    • Butter/Ghee For top

    Instructions

    Saffron Milk

    1. Add Saffron to warmed Milk and set aside.

    Potatoes

    1. Heat oil in a deep pot over high heat. Deep fry Potatoes until golden brown. Set aside.

    Chicken Marinade and Curry

    1. Heat oil in pot and fry Onions covered on low until a deep golden brown. Around 25 - 30 minutes. If your onion haven't coloured after 30 minutes, remove the lid, turn the heat up and keep an eye on them stirring at regular intervals until the desired colour is reached. Remove the onions from the pot and cool. I do this in a colander to allow excess oil to drip away.

    2. Marinade Chicken in all the ingredients listed under chicken marinade for 20 minutes.

    3. Fry Black Cardamom, Green Cardamom, Bay Leaf, Star Anise, Pepeprcorns and Cloves in the leftover Onion Oil over medium high heat, for 1 minute till fragrant.

    4. Add Pureed Tomatoes, Coriander Powder, Cumin Powder, Turmeric Powder, Chilli Powder and Salt and cook, covered on low for 15 - 20 minutes or until oil seperates from the sides.

    5. Stir in Yoghurt, Potatoes, Green Chilli and Coriander. Cook for 5 minutes on medium low. Remove from the heat and set aside.

    Rice

    1. Boil Water in pot, once boiling par cook rice with the whole spices and lemon listed under the Rice section for 5 minutes on high. Drain and set aside.

    Layering

    1. In a large pot, add a layer of Rice, then a layer of Curry, Coriander and Fried Onions. Add another layer of Rice and continue till everything is used up.

    2. Top the top layer of Rice with Saffron Milk and dots of Butter/Ghee. 

    3. Cover with 2 layers of foil and a lid. Cook on low heat for 20 -  25 minutes.

    Recipe Notes

    Top tips and Notes

    Whole Garam Masala – Cooking this in the oil with the onions makes the most of it's  flavour and aroma.

    Slow Cooking – Take your time with each layer because this is what makes it so special!

    Caramelising onions – means you get the most deliciously sweet flavour out of them but keep an eye on them to make sure they don’t burn.

    Whole Garam Masala – Cooking this in the oil with the onions maximises it’s  flavour and aroma.

    Rice – I use long grain, aged Basmati rice in this recipe. I like Tilda or Mustafa rice because it is less likely to clump together.

    Salt – I only add salt to the chicken layer here and that may seem odd but it works fine. T

    Taste as you go – Once the chicken layer is done, taste it and adjust the salt before layering.

    Kewra Water – A lot of people, add rose water or kewra water to the top layer of Biryani recipes but I don’t really like it so I avoid it.

    Eggs - You can add serve this Biryani with boiled eggs.

    Serve - This recipe is perfect served with Papadum, Pickles (Achaar), Kacumbur (Salad) and Raita. I love this Onion one.

    Reheating and storing Pakistani Chicken Biryani

    Pakistani Chicken Biryani lasts covered in an airtight container in the fridge for up to 3  days. It can also be frozen for up to 2 months. Rice must be piping hot when reheated. 

    Nutrition Facts
    The BEST Pakistani Chicken Biryani Recipe
    Amount Per Serving
    Calories 718 Calories from Fat 387
    % Daily Value*
    Fat 43g66%
    Saturated Fat 10g63%
    Cholesterol 180mg60%
    Sodium 748mg33%
    Potassium 639mg18%
    Carbohydrates 47g16%
    Fiber 3g13%
    Sugar 4g4%
    Protein 35g70%
    Vitamin A 436IU9%
    Vitamin C 8mg10%
    Calcium 98mg10%
    Iron 3mg17%
    * Percent Daily Values are based on a 2000 calorie diet.

    Share this:

    • Click to share on Twitter (Opens in new window)
    • Click to share on Facebook (Opens in new window)
    • Click to share on Pinterest (Opens in new window)
    • Click to email a link to a friend (Opens in new window)
    • Click to share on stumbleupon (Opens in new window)
    • Click to share on yummy (Opens in new window)

    Related

    More Recipes

    • Homemade Chai Masala Powder
    • Rigatoni Al Forno with Béchamel Sauce
    • Korean Egg Drop Sandwich with Beef Bulgogi
    • Lemon Syrup Loaf Cake

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Cake with rose petals scattered around

    hey...I’m safira! I share accessible Global Recipes as well as Baking recipes for home cooks. One of my passions is to teach home cooks to become more confident in the kitchen and this comes with time and experience.

    More about me →

    Recipes

    DON'T MISS ANY RECIPES

    Enter your email address to subscribe to this blog and receive notifications of new posts by email.

    Featured Recipes

    • The BEST Homemade Dark Chocolate Brownies
    • No bake Milk Chocolate Cheesecake with Oreo Crust 
    • Easy Freezer Friendly Mini Pizzas
    • Caramelised Brown Sugar Carrots

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclaimer

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Blog

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2023 Tiffin and Tea

    185 shares