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

Pakistani Chicken Biryani

Fragrant Pakistani chicken biryani layered with yogurt-marinated chicken, basmati rice, saffron, mint, and crisp fried onions.
Servings 6 servings
Prep Time 35 minutes
Cook Time 1 hour
Total Time 1 hour 35 minutes

Equipment

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

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
US Customary - Metric

Instructions

Marinate and Cook the Chicken:

  • Combine the chicken, yogurt, garlic, ginger, garam masala, and half of the salt. Marinate for at least 20 minutes.
  • 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.
  • Add the remaining oil, cumin, cinnamon, and cardamom. Cook for 30 seconds, then add the marinated chicken.
  • Cook for 12 to 15 minutes, stirring occasionally, until the chicken is nearly cooked and the masala is thick.

Cook and Layer the Rice:

  • 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.
  • Spread the rice over the chicken. Scatter the mint, reserved fried onions, and saffron water over the top.
  • Cover tightly, reduce the heat to low, and steam for 20 minutes. Rest for 10 minutes before fluffing gently.
  • Spoon the biryani onto a platter, keeping the layers visible, and serve hot.

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.

Nutrition

Calories: 610kcalCarbohydrates: 67gProtein: 35gFat: 22gSaturated Fat: 6gCholesterol: 120mgSodium: 880mgFiber: 3gSugar: 6g
Calories: 610kcal
Course: Main Course
Cuisine: Pakistani
Keyword: Basmati Rice, Chicken Biryani, Pakistani Food