The BEST Pakistani Chicken Biryani Recipe is a popular layered rice and chicken recipe full of vibrancy, rich flavour and fluffy aromatic rice.
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.
Fry Onions until a deep golden brown.
Marinade Chicken in Yoghurt, Fried Onions and Spices.
Par cook rice with whole spices.
Fry Whole Spices in oil and add marinaded Chicken. Add Pureed tomatoes and dry spices. Stir in Yoghurt, Potatoes, Green Chilli and Coriander.
Layer Rice and Curry in alternate layers, adding Coriander and Fried Onions in between.
Top with Saffron Milk and dots of Butter/Ghee.
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)
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:
More Rice Recipes:
Chicken Akni, One Pot Chicken and Rice
One Pot Greek Lemon Chicken and Rice
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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.
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
-
Add Saffron to warmed Milk and set aside.
Potatoes
-
Heat oil in a deep pot over high heat. Deep fry Potatoes until golden brown. Set aside.
Chicken Marinade and Curry
-
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.
-
Marinade Chicken in all the ingredients listed under chicken marinade for 20 minutes.
-
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.
-
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.
-
Stir in Yoghurt, Potatoes, Green Chilli and Coriander. Cook for 5 minutes on medium low. Remove from the heat and set aside.
Rice
-
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
-
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.
-
Top the top layer of Rice with Saffron Milk and dots of Butter/Ghee.
-
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.
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