Pakistani Chicken Biryani Recipe (The BEST!)

Name: Pakistani Chicken Biryani Recipe
Ingredients: 1 1/4 lbs bone-in, cut up, skinless chicken, cleaned and excess skin removed; 1/2 cup plain whole milk yogurt; 1 tbsp neutral oil; 2 tbsp biryani masala (recipe in post) (or sub store-bought biryani masala); 1 tsp coriander powder; 1/2 tsp cumin powder; 1/2-1 tsp red chili powder (start with 1/2 tsp if using store-bought biryani masala); 1/4 tsp turmeric powder; 1/4 tsp nutmeg powder; pinch cane sugar (omit if using store-bought biryani masala); 2 tsp kosher salt (start with 1 ¼ tsp if using store-bought biryani masala); 3 medium dried bay leaves ((tez patta)); 5-6 whole cloves ((loung)); 4-5 whole black cardamoms ((badi elaichi)); 6 star anise ((badiyaan)); 6 green cardamom pods ((elaichi)); 2 3-inch cinnamon sticks ((daarchini)); 3/4 tsp cumin seeds ((zeera)); 1/2 tsp whole black peppercorns ((kaali mirch)); 1 3/4 cups aged, long grain basmati rice; 1 1/2 tbsp kosher salt; 1 tbsp oil; 1 tsp lemon juice or vinegar; 1/4 cup neutral oil (plus more as needed); 2 tbsp ghee (or sub butter); 2 medium yellow onions (thinly sliced or finely chopped); 6-8 garlic cloves (crushed); 1- inch ginger (crushed); 1 small tomato (finely chopped); 1-2 small green chili peppers (such as Thai or Serrano) (chopped)

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This Pakistani chicken biryani layers marinated, spiced chicken with parboiled basmati rice and caramelized onions, then steams together using the dum method for authentic, fragrant results.

Pakistani Chicken Biryani Recipe (The BEST!)

Recipe Source

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From Justapinch

44 Ingredients

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Instructions

1
In a medium bowl, combine the chicken with the ingredients listed under ‘marinade’. Cover and set aside or refrigerate (ideally) up to overnight. When ready to use, allow the chicken to come to room temperature.
2
Thoroughly wash the rice and soak it in water. Set aside.
3
Heat a large, heavy bottomed pan over high heat. Add the oil, ghee, and onions and sauté until the onions are golden (~15-20 minutes). Deglaze the pan with ¼ cup water. Once the water dries up, add the whole spices, garlic, and ginger and sauté for another 2 minutes.
4
Add the chicken with its marinade and sauté until it changes color (~2-3 minutes). Add the tomatoes, green chili pepper, and dried plum (alu bukhara) and stir to coat. Add ½ cup water (the water should cover about 1/3 of the chicken) and bring to a gentle boil.
5
Turn the heat down to a gentle simmer (this is low heat on my stovetop), cover, and allow the chicken to cook for 30 minutes, stirring midway. While the chicken is cooking, proceed to the next step. Turn off the heat once the chicken has cooked.
6
Meanwhile, prepare the rice. Place a medium pot over high heat and bring 7 cups (1.75 quarts) of water to a boil (See Tip). Add salt, oil, and lemon juice/vinegar and stir. Once the water comes to a boil, drain and add the rice. Stir, and bring it back up to a boil. Once it comes to a boil again, boil for 5 minutes (no more than 5 minutes and 30 seconds), or until the rice is just cooked with a bite to it. It shouldn’t get mushy when pressed between your fingers. (See Note 1) Drain and set aside.
7
Uncover the chicken. Raise the heat to medium-high to sauté out any excess water for 2-3 minutes. Add salt, garam masala, and red chili flakes for more heat (if desired). The oil will have separated from the ‘masala’. Turn off the heat. Add kewra water and lemon juice and stir to combine.
8
HowToSection Steaming ('Dum') Array

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Tips & Notes

Pro tips

Marinate chicken ideally overnight for deeper flavor penetration, but allow it to come to room temperature before cooking to ensure even cooking.
When sautéing the onions, cook them for the full 15–20 minutes until deeply golden; this builds the flavor base for the entire dish.
Parboil rice for exactly 5 minutes (no more than 5 minutes 30 seconds) after the second boil; overcooked rice will turn mushy during the dum phase.
After the 30-minute chicken simmer, sauté out excess water on medium-high heat for 2–3 minutes before layering with rice; this prevents a soggy biryani.

Substitutions

Biryani masala → store-bought biryani masala (reduce salt to 1¼ tsp, omit cane sugar, reduce red chili powder to ½ tsp)
Ghee → butter (equal amount)
Green cardamom pods → additional black cardamom if green unavailable (use same quantity)
Kewra essence → omit or substitute ½ tsp rose water (optional; kewra provides signature fragrance)

Storage & make-ahead

Refrigerate in an airtight container for up to 3 days; reheat gently in a covered pot over low heat with a splash of water.

Equipment

large heavy-bottomed pan (for marinating and cooking chicken) · medium pot (for boiling rice) · heavy-bottomed pot or cooker with tight-fitting lid (for dum/steaming phase)

Common Questions

Can I use store-bought biryani masala instead of making my own?

Yes. If using store-bought, reduce the salt to 1¼ tsp in the marinade, omit the pinch of cane sugar, and reduce red chili powder to ½ tsp. Adjust to taste.

How long should the chicken marinate?

Ideally overnight in the refrigerator, but a minimum of 30 minutes at room temperature before cooking. Allow marinated chicken to reach room temperature before starting step 3.

What does the 5-minute rice boil accomplish?

The rice is parboiled for exactly 5 minutes (no more than 5 minutes 30 seconds) until just cooked with a bite, then layered with the chicken for the final dum (steam) cooking.