Can I use boneless chicken instead of bone-in?

Yes, boneless skinless chicken breasts or thighs work, but bone-in adds more flavor. Reduce cooking time by 5–10 minutes if using boneless cuts.

What if I don't have biryani masala?

The recipe includes a homemade biryani masala blend in the post. Store-bought biryani masala is a direct substitute; omit the cane sugar and reduce chili powder to 1/2 tsp when using it.

How long can I marinate the chicken?

Marinate for at least 30 minutes. Up to 4 hours in the refrigerator is ideal for deeper flavor; overnight is acceptable but may make the chicken texture softer.

Can I make this ahead?

Marinate the chicken up to 4 hours ahead. The finished biryani is best eaten fresh, but leftovers reheat well covered in the refrigerator for up to 3 days.

Is this recipe suitable for dietary restrictions?

This recipe is naturally gluten-free if using certified gluten-free spices. It is not vegetarian; no dairy-free option without major changes.

Pakistani Chicken Biryani Recipe

Name: Pakistani Chicken Biryani Recipe
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Yield: 6 servings
Cuisine: Indian
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)

CookOSBeta

Pakistani Chicken Biryani Recipe | CookOS

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)
5 dried plums ((alu bukhara))
1/3 - 1/2 tsp kosher salt
1 tsp garam masala (may omit if using store-bought biryani masala)
1/2 tsp red chili flakes (optional)optional
1 tsp kewra essence (depending on strength)
1 tsp lemon juice
1/2 tsp chaat masala or garam masala
1 tbsp oil
1/4 cup cilantro leaves (chopped)
1-2 tbsp mint leaves (chopped (or sub more cilantro))
1/8 tsp yellow/orange food coloring mixed with 1 tbsp milk or water
1 lemon (thinly sliced)
Vegetable Raita (or)
Cilantro/Mint Raita (Yogurt Chutney)

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
If needed, lightly oil the bottom of a dutch oven or stock/soup pot. Layer half of the drained rice. Sprinkle 1/4 tsp of the chaat/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 chaat/garam masala. Drizzle in the colored milk and oil. (Optional: Sprinkle a pinch of food coloring directly for more variation in color.) Sprinkle the cilantro leaves and mint leaves, and arrange the lemon slices on top.
9
If your pan isn’t heavy bottomed, place a heat diffuser, flat griddle, or tava underneath the pan to diffuse the heat. Layer the lid with a kitchen cloth (or aluminum foil) and seal tightly. The goal is to keep as much of the steam inside as possible. 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 on to platter with rice paddle or small plate. Serve hot with yogurt or raita.