Pakistani Chicken Biryani
An authentic Pakistani Chicken Biryani recipe with simple, easy-to-follow instructions and traditional Pakistani and Indian flavor.
Yield: 4 people
Calories: 591kcal
Equipment
- Dutch oven or heavy bottom pan with cover
Materials
Chicken Marinade
- 1¼ lbs. boneless, skinless chicken thighs
- 1/2 cup plain whole milk yogurt
- 1 tbsp oil
- 2 tbsp biryani masala
- 1 tsp coriander powder
- 1/2 tsp cumin powder
- 1/2 tsp red chili powder start
- 1/4 tsp turmeric powder
- 1/4 tsp nutmeg powder
- 1 pinch sugar
- 2 tsp salt
Spices
- 2 bay leaves
- 1 tbsp ground cloves
- 1.5 tbsp ground cardamoms
- 1 tbsp ground star anise
- 2 3-inch cinnamon sticks
- 3/4 tsp cumin powder
- 1/2 tsp black pepper
Parboiled Rice
- 1 3/4 cups long grain basmati rice
- 1 1/2 tbsp kosher salt
- 1 tbsp oil
- 1 tsp lemon juice
Biryani
- 1/4 cup neutral oil plus more as needed
- 2 tbsp butter
- 2 medium onions chopped
- 6 garlic cloves crushed
- 1- tbsp ginger chopped
- 2 Roma tomatos chopped
- 1-2 small green chili peppers chopped
- 5 dried plums (alu bukhara)
- 1/2 tsp kosher salt
- 1 tsp garam masala
- 1 tsp kewra essence
- 1 tsp lemon juice
Layering/Topping
- 1/2 tsp garam masala
- 1 tbsp oil
- 1/4 cup cilantro leaves chopped
- 1-2 tbsp mint leaves chopped
- 1 tbsp milk, mixed with orange food
- 1 lemon thinly sliced
Instructions
Marinate the Chicken
- In a medium bowl, combine the chicken with the ingredients listed under ‘marinade’.
- Cover and set aside in the fridge. When ready, allow the chicken to come to room temp.
Prpeare the Rice
- Place a medium pot over high heat and bring 7 cups of water to a boil.
- Add salt, oil, and lemon juice and stir.
- Once the water comes to a boil, add the rice.
- Boil for 5 minutes, until the rice is just cooked with a bite to it. Drain and set aside.
Prepare the Biryani
- Heat a large, heavy-bottomed pan over high heat.
- Add the oil, butter, onions, ginger and garlic and sauté 8-10 minutes.
- In the pan, add another tbsp of oil
- Sauté the spices, (bay leaves, ground cloves, ground cardamom, ground star anise, cinnamon sticks, cumin & pepper) garlic, and ginger and sauté for another 2 minutes
- Add the chicken with its marinade and sauté 2-3 minutes
- Add tomatoes, green chili, and dried plum and stir to coat.
- Add ½ cup water and bring to a gentle boil.
- Turn the heat down to simmer covered for 30 minutes
- Turn off the heat once the chicken has cooked. Uncover the chicken.
- Add salt, and garam masala
- Turn off the heat. Add kewra water and lemon juice and stir to combine.
Steaming ('Dum')
- Lightly oil the bottom of a Dutch oven or stock/soup pot.
- Layer half of the drained rice.
- Sprinkle 1/4 tsp of the garam masala on top of the rice.
- Add in all the chicken, and top with the remaining rice.
- Sprinkle the remaining 1/4 tsp of garam masala.
- Drizzle in the colored milk and oil.
- Sprinkle the cilantro leaves and mint leaves, and arrange the lemon slices on top.
- Layer the lid with a kitchen cloth (or aluminum foil) and seal tightly.
- Turn on the heat to medium and allow the biryani to develop steam for 4-5 minutes. You’ll be able to feel the steam starting to escape the sides.
- Then turn down to the lowest heat and allow it to cook in its steam (‘dum’) for 20 minutes.
- Turn off the heat and allow the biryani to rest with the lid on for 10 minutes. Do not stir or mix.
- To serve, gently move to a platter with a rice paddle.
Video
Nutrition
Serving: 1cup | Calories: 591kcal | Carbohydrates: 62g | Protein: 27g | Fat: 26g | Saturated Fat: 6g | Cholesterol: 82mg | Sodium: 2966mg | Potassium: 562mg | Fiber: 6g | Sugar: 7g | Vitamin A: 495IU | Vitamin C: 21mg | Calcium: 111mg | Iron: 3mg