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

Ingredient Substitutions

• Instead of Chicken (bone‑in, skin removed): Turkey, Lamb
• Instead of Red onions: Yellow onions
• Instead of Vegetable oil: Canola oil, Ghee
• Instead of Ginger‑garlic paste: Fresh minced ginger and garlic
• Instead of Mace (ground): Nutmeg
• Instead of Dried red chilies (round): Cayenne powder
• Instead of Black cardamom pods: Green cardamom (less smoky)
• Instead of Star anise: Anise seeds
• Instead of Green cardamom pods: Black cardamom
• Instead of Cloves: Allspice
• Instead of Carom seeds (ajwain): Thyme
• Instead of Powdered nutmeg: Mace
• Instead of Black cumin seeds (kala zeera): Regular cumin
• Instead of Black peppercorns: White pepper
• Instead of Fennel seeds: Anise seeds
• Instead of Turmeric powder: Saffron (expensive)
• Instead of Red chili powder: Paprika
• Instead of Bay leaves: Thyme
• Instead of Cinnamon stick: Ground cinnamon
• Instead of Aloo Bukhara (dried plums): Raisins
• Instead of Tomatoes, diced: Canned diced tomatoes
• Instead of Desi yogurt (unstrained): Greek yogurt (drain half)
• Instead of Potatoes, cubed: Sweet potatoes
• Instead of Fresh cilantro (coriander): Parsley
• Instead of Fresh mint leaves: Basil
• Instead of Lemon, sliced: Lime
• Instead of Yellow food coloring (optional): Extra turmeric
• Instead of Basmati rice (long grain): Other long‑grain rice
• Instead of Saffron strands (optional): Extra turmeric

Equipment Needed

• Large heavy‑bottomed pot (for masala)
• Large pot for rice
• Fine mesh strainer
• Spice grinder or mortar & pestle
• Chef’s knife
• Cutting board
• Measuring spoons & cups
• Wooden spoon / ladle
• Kitchen towel
• Small bowl (for food coloring)
• Stove (burner)
• Aluminum foil (optional for sealing) (optional)

Critical Steps — Do Not Skip

• Grind whole spices to a fine powder
• Fry onions until golden brown, not burnt
• Cook masala until oil separates from the mixture
• Parboil rice to 80‑90 % doneness
• Seal the pot and dum‑cook without lifting the lid

Chef Tips from the Video

• Use premium extra‑long basmati rice; it stays separate and fluffy.
• A few drops of rose water or a pinch of saffron water added with the food coloring give an extra aromatic lift.
• For extra crunch, fry a handful of thinly sliced onions separately and add them just before serving.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Freeze portions in freezer‑safe bags for up to 2 months; reheat gently to avoid mushy rice.

Room temperature: Do not keep at room temperature longer than 2 hours.

Make-Ahead Tips

• Prepare the whole‑spice blend a day ahead and store in an airtight jar.
• Soak the rice while you are grinding spices; it can sit for up to 2 hours.
• Yogurt can be brought to room temperature before adding to prevent curdling.