Chicken Biryani Recipe Pakistan’s Most Popular Dish

Chicken Biryani is widely considered Pakistan’s most famous and beloved dish, known for its aromatic basmati rice, tender chicken, and rich spices.

Ingredients for Pakistani Chicken Biryani

(Serves 4–6)

For the Chicken Marinade

• 1 kg chicken (bone-in pieces preferred)

• 1 cup yogurt

• 1 tbsp ginger paste

• 1 tbsp garlic paste

• 1 tsp turmeric

• 1.5 tsp red chili powder

• 1 tsp black pepper

• 1 tbsp biryani masala

• 1 tsp salt

For the Rice

• 3 cups basmati rice (soaked 30 minutes)

• 6 cups water

• 4 cloves

• 4 green cardamom pods

• 1 cinnamon stick

• 1 bay leaf

• 1 tsp salt

For Cooking

• 3 tbsp ghee or olive oil

• 2 large onions, thinly sliced

• 2 tomatoes, sliced

• 2 green chilies

• ½ cup fresh cilantro, chopped

• ½ cup fresh mint leaves

• ¼ cup warm milk mixed with a pinch of saffron (optional)

• 1 tsp garam masala

How to Make Pakistani Chicken Biryani

1. Marinate the Chicken

1. Combine yogurt, garlic, ginger, and spices.

2. Coat chicken pieces fully.

3. Refrigerate for 30 minutes (or overnight for best flavor).

2. Prepare the Rice

1. Bring water to a boil with whole spices and salt.

2. Add soaked rice and cook until 70% done (still slightly firm).

3. Drain and set aside.

3. Cook the Chicken Base

1. Heat butter or olive oil in a large pot.

2. Add sliced onions and cook until golden brown.

3. Add tomatoes, green chilies, and marinated chicken.

4. Cook until chicken is tender and gravy thickens.

4. Layer the Biryani (Dum Process)

1. Spread half the rice at the bottom of a heavy pot.

2. Add the chicken mixture on top.

3. Add the remaining rice.

4. Sprinkle mint, cilantro, saffron milk, and garam masala.

5. Cover tightly and cook on low heat for 20–25 minutes.

Serving Suggestions

Serve with:

• Raita (yogurt sauce)

• Salad

• Lemon wedges