Pakistani Chicken Biryani

Ingredients

• 1.5 kg Chicken (bone‑in, skin removed) (Cut into large pieces)
• 3 pieces Red onions (Thinly sliced)
• 120 ml Vegetable oil (For frying onions and masala)
• 2 tablespoons Ginger‑garlic paste (Equal parts ginger and garlic blended)
• 0.5 teaspoon Mace (ground)
• 4 pieces Dried red chilies (round)
• 2 pieces Black cardamom pods
• 1 piece Star anise
• 4 pieces Green cardamom pods
• 4 pieces Cloves
• 0.5 teaspoon Carom seeds (ajwain)
• 0.25 teaspoon Powdered nutmeg
• 0.5 teaspoon Black cumin seeds (kala zeera)
• 0.5 teaspoon Black peppercorns
• 0.5 teaspoon Fennel seeds
• 1 teaspoon Turmeric powder
• 1 teaspoon Red chili powder
• 2 pieces Bay leaves
• 1 piece Cinnamon stick (2‑inch stick)
• 4 pieces Aloo Bukhara (dried plums) (Sticky dried plums, optional for perfume)
• 2 pieces Tomatoes, diced (Medium size)
• 0.5 cup Desi yogurt (unstrained) (Full‑fat, slightly watery)
• 2 pieces Potatoes, cubed (Medium potatoes, cut into large cubes)
• 0.5 bunch Fresh cilantro (coriander) (Roughly chopped)
• 0.25 bunch Fresh mint leaves (Roughly chopped)
• 1 piece Lemon, sliced (Thin rounds for garnish)
• 1 pinch Yellow food coloring (optional) (For extra golden hue)
• 2 cups Basmati rice (long grain) (Washed and soaked 30‑60 min)
• to taste Salt
• a few strands Saffron strands (optional) (Soak in warm water for perfume)

Instructions

1. Grind Whole Spices

   Combine mace, dried red chilies, black cardamom, star anise, green cardamom, cloves, ajwain, nutmeg, black cumin, peppercorns, and fennel seeds in a spice grinder. Pulse until a very fine powder forms.

   Time: PT10M

2. Slice and Fry Onions

   Thinly slice the red onions. Heat ½ cup vegetable oil in the large pot over medium‑high heat. Add the onions and fry, stirring frequently, until they turn golden‑brown and caramelized.

   Time: PT12M

   Temperature: medium‑high

3. Prepare Chicken and Potatoes

   Remove any remaining skin from the chicken and cut the pieces into large chunks. Peel and cube the potatoes into similar‑sized pieces.

   Time: PT10M

4. Build the Chicken Masala

   In the same pot with the remaining fried onions, add ginger‑garlic paste and sauté 1‑2 minutes. Stir in 3 Tbsp of the freshly ground spice mix, bay leaves, cinnamon stick, red chili powder, and turmeric. Add aloo bukhara, then tomatoes and cook until tomatoes soften. Reduce heat, whisk in the yogurt, then add the chicken pieces and cubed potatoes. Cook, stirring, until the oil separates from the masala and the potatoes are half‑done.

   Time: PT20M

   Temperature: high

5. Parboil the Basmati Rice

   Rinse the basmati rice until water runs clear. Soak in water for 30‑60 minutes. Drain, then bring a large pot of water to a rolling boil, add salt, and cook the rice for about 5 minutes until it is 80 % done (still firm to the bite). Drain and set aside.

   Time: PT5M

   Temperature: high boil

6. Layer the Biryani

   In a clean, heavy‑bottomed pot, spread a thin layer of the parboiled rice (about one‑third). Top with half of the chicken masala, a sprinkle of chopped cilantro, mint, and a few lemon slices. Repeat the layers: rice, remaining masala, herbs, lemon. Finish with the last layer of rice, the reserved fried onions, and the remaining cilantro and mint.

   Time: PT10M

7. Dum (Steam) Cooking

   Cover the pot with its lid wrapped in a kitchen towel (or seal with foil). Place the pot on the lowest flame and cook for 20 minutes, allowing steam to finish cooking the rice, chicken, and potatoes.

   Time: PT20M

   Temperature: low

8. Rest and Fluff

   Turn off the heat and let the biryani rest, still covered, for 12 minutes. Then gently fluff the rice from the edges toward the center before serving.

   Time: PT12M

Nutrition Facts

Calories

550

Protein

30 g

Carbohydrates

70 g

Fat

15 g

Fiber

4 g