Chicken Biryani Pakistan Style

This week I tried the Pakistan Version of Chicken Biryani. It is more Spicier & Tastier Biryani. Its easier to make and it is full of Flavors, it’s good to give a try.
Source: Kothiyavunu


For Cooking Rice
Basmati Rice 2 1/2 cup
Water 4 cup
Bay leaf 2
Cloves 3
Cardamom 1
Cumin 1 tsp
Saffron pinch
Salt req
Rose Essence 1/4 tsp

For Marination
Chicken 2 lbs
Yoghurt 1/2 cup
Lemon juice of 1/2 lemon
Ginger garlic paste 1 tbsp
Fried Onion 2
Chilli powder 2 tbsp
Garam masala 2 tsp
Turmeric 1/2 tsp
Salt req

For Masala
Fried Onion 2
Tomato 3
Cinnamon 1 inch
Cloves 4
Green Cardamom 1
Black Cardamom 1
Star Aniseed 1
Ginger 1″ cube
Garlic 4 cloves
Green chilli 4
Mint bunch, Chopped
Coriander 1/2 cup, Chopped

• Pan fry finely sliced onions to golden brown and drain it on a paper towel. ( Use half for Marination & remaining for the Masala ).

For Marination

• Marinate with all the ingredients listed below For Marination and keep it aside for min 1 hour.

For Masala
• Grind Green Chillies, ginger & garlic to paste.
• Take a big pot. Add Fried Onion, Green Chilli-Ginger & Garlic paste, Cinnamon, Cloves, Green Cardamom, Black Cardamom, Star Aniseed. Sauté until the raw smell goes away.
• Add the chopped tomatoes, Cook it along with the masala for couple of minutes.
• Now add the marinated Chicken along with the chopped Mint and Coriander. Allow it to cook covered for 10-15 mins.

For Cooking Rice
• Wash and soak Rice for 30 mins. Drain and keep it aside
• Boil 4 cups of water with the following ingredients Bay leaf 2,Cloves 3, Cardamom 1, Cumin 1 tsp, Salt req.
• Add soaked Rice and cook until 70% done. Approximately 5-8 mins.
• Add a pinch of Saffron to a tbsp of warm water. Pour it on top of the cooked rice.
• Remove and drain it in a colander.

For Layering Masala & Cooked Rice
• Remove half of the cooked Chicken masala to a plate.
• Layer with half of cooked Rice to it and level it. Garnish with chopped Coriander,Mint and few drops of Rose Essence.
• Again empty the Chicken Masala from the plate on top of the Rice.
• Layer with rest of the Rice, chopped Coriander,Mint & Rose essence.

• Cover it and keep ‘Dhum’. Transfer the pot to a unused Dosa tawa and allow it to cook in low flame for an hour or two.
• Switch off the stove. Let the Biryani sit for an hour before you serve.
• Serve with cold raitha.


• Use big pieces of Chicken with bones for this Biryani.
• You can try this with Mutton too. Don’t forget to add Meat tenderizer powder along or you can even pressure cook Mutton separately and prepare Biryani.


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