Chicken Biryani Recipe | Perfect Pakistani-Indian Rice Dish for Any Occasion
This flavourful and authentic Chicken Biryani combines tender chicken, aromatic spices, and fragrant basmati rice. A perfect dish for any occasion, whether it’s a festive gathering or a family dinner.
Equipment
- Large pot or Dutch oven
- Frying pan
- Mixing bowl
- Measuring spoons
- Sauté spoon
- Strainer
- Cooking spoon
- Serving dish
Ingredients
- 4 tablespoons vegetable oil
- 4 small potatoes peeled and halved
- 2 large onions finely chopped
- 2 cloves garlic minced
- 1 tablespoon fresh ginger minced
- 2 medium tomatoes peeled and chopped
- 1 teaspoon salt
- 1 teaspoon ground cumin
- ½ teaspoon chili powder
- ½ teaspoon ground black pepper
- ½ teaspoon ground turmeric
- 2 tablespoons plain yogurt
- 2 tablespoons fresh mint leaves chopped
- ½ teaspoon ground cardamom
- 1 2-inch piece cinnamon stick
- 3 pounds boneless skinless chicken, cut into chunks
For the Rice:
- 1 pound basmati rice
- 2 ½ tablespoons vegetable oil
- 1 large onion diced
- 5 cardamom pods
- 3 whole cloves
- 1 1-inch cinnamon stick
- ½ teaspoon ground ginger
- 1 pinch saffron
- 4 cups chicken stock
- 1 ½ teaspoons salt
Instructions
- Marinate the chicken with yogurt and spices for at least 30 minutes.
- Sauté potatoes, onions, garlic, ginger, and tomatoes to create the curry base.
- Cook marinated chicken in the curry until done.
- Cook basmati rice with cardamom, cinnamon, and saffron-infused chicken stock.
- Layer the chicken and rice, then steam for 10 minutes.
- Garnish and serve with yogurt or raita.
Video
Notes
- For extra flavour, use ghee instead of vegetable oil.
- Always soak basmati rice for at least 30 minutes before cooking to ensure fluffy grains.
- Adjust the spice level by modifying the amount of chili powder.
- Marinate the chicken overnight for a deeper flavour.
- You can also add fried onions for garnish to enhance the texture and taste.