Classic Pakistani Biryani Recipe
Biryani, one of the favourite side dishes in Pakistani cuisine is famous for its mouth watering taste and aromatic spices. If you like the sound of that — give this traditional Pakistani chicken biryani recipe a go, and bring it to your kitchen by following my step-by-step guide!
Ingredients
For Rice:
2 cups basmati rice, soaked for half an hour
6-8 cups water
2 bay leaves
3-4 cloves
2-3 cardamom pods
1 cinnamon stick
Salt to taste
For Chicken Marinade:
500g chicken (bone-in, pieces)
- 1 cup yogurt
1 Tbsp Ginger Garlic Paste
2 tablespoon of Biryani masala powder (store bought or homemade)
1 teaspoon red chili powder
1 teaspoon turmeric powder
1 tablespoon lemon juice
Salt to taste
For Biryani Masala:
2-3 onions (thinly sliced)
2 tomatoes (chopped)
2-3 green chilies (slit)
1/2 cup chopped cilantro
1/4 cup mint
1 teaspoon cumin seedsGaram masala powder – 1 tsp
1/2 teaspoon black pepper
2-3 tablespoons ghee (or oil)
1 tbsp. biryani masala powder
2-3 tbsp Milk (heated, can add a tiny pinch of saffron or food coloring here)
1/4 cup Crispy Fried Onions (for serving)
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Steps to Prepare:
Step 1: Cook the Rice
Bring a big pot of water to boil along with bay leaves, cloves, cardamom pods and cinnamon stick; add salt.
Now add in the soaked basmati rice.
Stir well, replace the lid and cook until the rice is 70-80% done (grains should be firm but slightly cooked).
Drain the rice and keep it aside.
Step 2: Marinate the Chicken
Combine the chicken with yogurt, ginger garlic paste, biryani masala, red chilli powder,turmeric power, lemon juice & salt in a bowl.
Marinade the chicken for at least 30 minutes, until fragrant. Best to marinade it few hours or overnight meat will taste better/saltier!!!
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Layer half of the partially cooked rice over the spiced chicken in the pot. Drizzle half of the saffron milk over the rice. Add the remaining rice on top, then drizzle the remaining saffron milk. Garnish with fried onions, cilantro, and mint. Seal the pot tightly with a lid or foil, and cook on low heat for 20-25 minutes to let the flavors meld. Once done, fluff gently with a fork and serve hot with raita and salad. For perfect biryani, ensure the rice is slightly undercooked, and allow the "dum" process to infuse flavors.
