Chicken Biryani
Description
This authentic chicken biryani recipe is packed with bold spices, tender chicken, and fragrant basmati rice. Made using the traditional Pakistani Dum biryani method, this step by step recipe guarantees restaurant style taste at home. Perfect for family dinners, Eid, Ramadan, and special occasions, this biryani is easy to follow and beginner-friendly while delivering rich, classic flavors.
Ingredients for Chicken Biryani For Chicken Masala
For Rice
For Dum
Step-by-Step Chicken Biryani Recipe
Prepare the Chicken Masala
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Prepare the Chicken Masala
Heat oil or ghee in a large pot. Add sliced onions and fry until golden brown. Remove half for layering. Add ginger garlic paste and sauté until fragrant. Add chicken and cook until color changes. Mix in yogurt, tomatoes, spices, green chilies, mint, and coriander. Cook until oil separates and chicken is tender.
Chicken biryani is not just a dish—it’s an emotion across Pakistan and South Asia. This authentic Pakistani chicken biryani recipe brings you perfectly cooked basmati rice, juicy spiced chicken, and the unmistakable aroma of traditional dum biryani. Whether you’re cooking for family, Eid, Ramadan, or a special weekend meal, this step-by-step recipe guarantees restaurant-style chicken biryani at home.
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Cook the Rice
Boil water with whole spices and salt. Add soaked rice and cook until 70% done. Drain immediately to prevent overcooking.
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Layer the Biryani
Spread half the rice over chicken masala. Sprinkle fried onions, herbs, saffron milk, and ghee. Add remaining rice and repeat toppings.
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Dum Cooking
Cover tightly and cook on low flame for 15–20 minutes. Let it rest for 10 minutes before serving.
Note
Tips for Perfect Chicken Biryani
- Always use long-grain basmati rice
- Do not overcook rice before dum
- Bone-in chicken gives best flavor
- Seal the pot well to trap steam
Serving Suggestions
Serve hot chicken biryani with:
- Raita
- Kachumber salad
- Lemon wedges
- Cold soft drinks or lassi
Storage & Reheating
Store biryani in an airtight container for up to 2 days in the refrigerator. Reheat on low heat with a splash of water or steam.
