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Pakistani chicken biryani with saffron basmati rice, fried onions, mint, and lemon.

Pakistani Chicken Biryani

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Fragrant Pakistani chicken biryani layered with yogurt-marinated chicken, basmati rice, saffron, mint, and crisp fried onions.
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Prep Time 35 minutes
Cook Time 1 hour
Total Time 1 hour 35 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Pakistani
Calories: 610
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Chicken and Masala
  • 1 1/2 lb boneless chicken thighs cut into large pieces
  • 1 cup plain yogurt full-fat
  • 1 large yellow onion thinly sliced
  • 4 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 2 tbsp neutral oil divided
  • 1 tsp cumin seeds
  • 1 tsp garam masala
  • 1 tsp kosher salt plus more for rice
Rice and Layering
  • 2 cups basmati rice rinsed and soaked 20 minutes
  • 2 1/2 cups chicken stock or water
  • 1/4 cup fresh mint leaves chopped
  • 1/4 tsp saffron threads steeped in 1 tablespoon hot water
  • 1 cinnamon stick
  • 4 green cardamom pods lightly crushed

Equipment

  • Heavy Dutch oven
  • Large pot
  • Fine-mesh strainer
  • Wooden spoon

Method
 

Marinate and Cook the Chicken:
  1. Combine the chicken, yogurt, garlic, ginger, garam masala, and half of the salt. Marinate for at least 20 minutes.
  2. Heat 1 tablespoon of oil in a Dutch oven. Add the onion and cook for 8 to 10 minutes until golden. Transfer half of the onion to a plate.
  3. Add the remaining oil, cumin, cinnamon, and cardamom. Cook for 30 seconds, then add the marinated chicken.
  4. Cook for 12 to 15 minutes, stirring occasionally, until the chicken is nearly cooked and the masala is thick.
Cook and Layer the Rice:
  1. Bring the stock to a boil in a separate pot. Add the soaked rice and cook until the grains are about three-quarters cooked, 6 to 8 minutes. Drain well.
  2. Spread the rice over the chicken. Scatter the mint, reserved fried onions, and saffron water over the top.
  3. Cover tightly, reduce the heat to low, and steam for 20 minutes. Rest for 10 minutes before fluffing gently.
  4. Spoon the biryani onto a platter, keeping the layers visible, and serve hot.

Nutrition

Calories: 610kcalCarbohydrates: 67gProtein: 35gFat: 22gSaturated Fat: 6gCholesterol: 120mgSodium: 880mgFiber: 3gSugar: 6g

Notes

  • Do not overcook the rice before layering; a firm center prevents mushy biryani.
  • For extra richness, drizzle 1 tablespoon melted ghee over the rice before steaming.
  • Serve with cooling yogurt raita to balance the spices.