Chicken Biryani Recipe - Pakistani Style (2024)

For Marinating Chicken :

Chicken or Mutton /Lamb : 2.2 lb /1 kg (cut into medium-big pieces)

Raw Papaya : one 2″ piece (made into a paste)

Half of fried onions (see the step below to fry onions)

Yogurt /Curd : 1/2 cup (beaten)

Ginger : 1/2″ piece (minced)

Garlic : 3 cloves (minced)

Red chilli Powder : 1 1/2 tbsp (or to your spice level)

Turmeric Powder : 1 tsp

Garam Masala : 1 tsp

For the Chicken Masala :

Ghee/Clarified butter or Cooking oil /Canola oil : 5 tbsp

Crushed RedChilieFlakes : 1 tsp

Garam Masala Powder : 2 tsp

Garlic : 3 cloves

How to make Fried Onion :

1. Heat oil in a pan over high heat. Add finely thinly sliced onions; cook for 20 to 25 minutes, untill dark brown; stirring occasionally,sprinkle little sugar to caramelize, remove and drain on to the paper towel; set aside. (Note : Use half of fried onions while you marinate chicken and save other half for chicken masala.)

Marinating Chicken:

1. In a big bowl, add all theingredientslisted above ” For Marinating Chicken” and allow the chicken to marinate for 1/2 to 1 hours.

How to cook Chicken Masala :

1.Grind ginger,garlic,green chillies to coarse paste and set it aside.

2.Heat ghee/clarified butter or cooking oil /canola oil in large cooking vessel /pot over high heat (Note : We going layer the rice in this same vessel/ pot, so make sure to use large capacity-cooking vessel/pot, say like 4-5 qt capacity.)

3.Add garam masala powder, red chile flakes, turmeric powder, whole black pepper corns , whole garam masala listed above ” For Chicken Masala”;sauteuntil fragrant for a minute. (Note : Make sure not to burn the spices)

4. Add grounded gralic-ginger-green chilli coarse paste, chopped tomatoes and cook, stirring for couple of minutes.

5.Add the marinated chicken and adjust the salt, and cook until lightly browned, about 5 minutes. Cover, reduce heat to medium; cook until chicken is tender, about 15 minutes.

6. Now addremaininghalf of fried onions, 1/2 cup of yogurt, chopped mint, and chopped coriander /cilantro leaves (save little for garnish); cook, uncovered, for 10 minutes more. Set aside.

How to cook rice for Biryani :

1. Soak the rice for 30 mins and drain the water completely.

2. Bring 4 cups of water to a boil in big saucepan. Add cumin seeds and all whole garam masala listed above “For Rice”, and add salt to taste .

3. Cook the rice till ¾ done (Note : it takes 5-8 minsapprox; depending upon the ricevarietyyour using, so cook accordingly.) and then drain in the colander and set it aside. Optional – remove the whole masala from the rice if you don’tprefer.

Final Cooking and Layering Biryani:

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1. Transfer half the chicken masala to the same cooking vessel /pot in which you cooked rice. Top the chicken masala with half the rice.
2. Pour half the saffron mixture onto rice along with a few drops of rose water ; mix gently into rice with fork.
3. Top with remaining chicken masala and remaining rice; drizzle with remaining saffron and drops of rose water; mix gently with fork.Sprinkle few corainder and mint leaves as final layer over the rice.
4. Cover and steam on very low heat until rice is tender, about 8 minutes. Remove from the fire.
5. Let it rest unopened on cooking vessel/pot for another 10 mins.Open and garnish with remaining chopped mint and cilantro.