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Flavorful Pakistani Biryani Recipe with Tender Chicken Perfect for Beginners

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A quick and easy Pakistani biryani recipe featuring tender marinated chicken and aromatic basmati rice, perfect for beginners and family gatherings.

Ingredients

Scale
  • 2 lbs (900 g) chicken pieces, bone-in or boneless, skinless (thighs recommended)
  • 1 cup (240 ml) plain full-fat yogurt
  • 2 tablespoons ginger-garlic paste
  • 1 teaspoon red chili powder (adjust to taste)
  • ½ teaspoon turmeric powder
  • 1 teaspoon garam masala
  • 1 teaspoon salt (or to taste)
  • 1 tablespoon lemon juice
  • 2 cups (400 g) basmati rice, soaked for 30 minutes
  • 4 cups (960 ml) water for cooking rice
  • 4 green cardamom pods
  • 4 cloves
  • 1 cinnamon stick
  • 1 bay leaf
  • 1 teaspoon salt for rice water
  • 2 large onions, thinly sliced and fried until golden brown
  • ¼ cup fresh cilantro, chopped
  • ¼ cup fresh mint leaves, chopped
  • 2–3 green chilies, slit lengthwise (optional)
  • A pinch of saffron strands soaked in 2 tablespoons warm milk (optional)
  • 3 tablespoons ghee or oil

Instructions

  1. Marinate the chicken: In a large bowl, combine chicken pieces with yogurt, ginger-garlic paste, red chili powder, turmeric, garam masala, salt, and lemon juice. Mix well to coat each piece thoroughly. Cover and refrigerate for at least 1 hour (overnight preferred).
  2. Prepare the rice: Rinse basmati rice under cold water until clear. Soak for 30 minutes, then drain. Boil 4 cups water with salt and whole spices (cardamom, cloves, cinnamon, bay leaf). Add soaked rice and cook until about 70% done. Drain and set aside.
  3. Fry the onions: Heat ghee or oil in a frying pan over medium heat. Add sliced onions and fry, stirring frequently, until golden brown and crispy. Remove and drain on paper towels. Reserve some oil in the pan.
  4. Cook the chicken: In a heavy-bottomed pot, add marinated chicken and leftover marinade. Cook over medium heat until chicken is about 80% cooked and mixture thickens slightly.
  5. Layer the biryani: Gently layer the partially cooked rice over the chicken in the pot. Sprinkle half the fried onions, chopped cilantro, mint, and slit green chilies on top. Drizzle saffron-infused milk over the rice.
  6. Seal and cook on dum: Cover the pot tightly with a lid or aluminum foil and place the lid on top. Cook on very low heat for 20-25 minutes to allow flavors to meld and rice to finish cooking. Avoid lifting the lid during this time.
  7. Final touches: After dum, gently fluff the biryani with a fork, mixing layers slightly while keeping rice fluffy. Garnish with remaining fried onions and fresh herbs before serving.

Notes

Marinate chicken for at least 1 hour or overnight for best flavor. Use ghee for authentic richness. Soak rice for 30 minutes to ensure fluffy texture. Cook on low heat during dum to avoid burning. Use a heat diffuser if your pot tends to burn food. Saffron is optional and can be substituted with turmeric for color.

Nutrition

Keywords: Pakistani biryani, chicken biryani, easy biryani recipe, flavorful biryani, tender chicken, basmati rice, South Asian cuisine

Find it online: https://flurpchef.com/flavorful-pakistani-biryani-recipe-with-tender-chicken-perfect-for-beginners/