Chicken Biryani Recipe

 🍛 Chicken Biryani Recipe (Authentic Pakistani Style – Step-by-Step)

Serves: 4–5 people

Total Time: 1 hour

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⭐ Introduction

Chicken Biryani is one of the most loved Pakistani dishes — aromatic rice layered with spicy chicken, fried onions, and warm whole spices.

This easy, beginner-friendly recipe is written step-by-step with clear instructions so anyone can make perfect biryani at home.

Whether you're cooking for your family, guests, or a special weekend meal, this recipe will give you authentic Pakistani biryani flavor every time.

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📝 Ingredients

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For the Chicken Masala

Chicken – 1 kg (cut into medium pieces)

Onions – 3 large (thinly sliced)

Tomatoes – 2 medium (chopped)

Yogurt – 1 cup

Ginger garlic paste – 2 tbsp

Green chilies – 4 (slit)

Oil – ½ cup

Biryani masala – 2–3 tbsp (any brand like Shan or National)

Salt – to taste

Red chili powder – 1 tsp

Turmeric – ½ tsp

Coriander powder – 1 tsp

Garam masala – ½ tsp

Fresh coriander – ½ cup (chopped)

Fresh mint – ½ cup (chopped)

Lemon slices – 6–8

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For the Rice

Basmati rice – 3 cups (soaked 30 minutes)

Whole spices:

Bay leaf – 1

Cloves – 4

Cardamom – 4

Cinnamon stick – 1 small piece

Cumin – 1 tsp

Salt – 1½ tbsp

Water – for boiling

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For Layering

Fried onions (optional)

Yellow food color – a pinch

3 tbsp milk or water

1 tbsp ghee

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🍳 Instructions (Step-by-Step)

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Step 1: Prepare the Chicken Masala

1. Heat oil in a pot and fry sliced onions until golden brown.

2. Add ginger garlic paste and sauté for 1 minute.

3. Add chicken pieces and fry until color changes.

4. Add tomatoes, yogurt, biryani masala, red chili, turmeric, coriander powder, and salt.

5. Cook on medium heat until the oil separates.

6. Add mint, coriander, and green chilies.

7. Cook for 2–3 minutes, then turn off heat.

Your masala is ready.

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Step 2: Boil the Rice

1. In a large pot, boil water with whole spices and salt.

2. Add soaked basmati rice.

3. Cook until 70% done (grain still slightly hard).

4. Strain the rice and set aside.

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Step 3: Layer the Biryani

1. In a big pot, add a layer of rice.

2. Add half the chicken masala.

3. Add another layer of rice.

4. Add remaining masala.

5. Finish with a final layer of rice.

6. Mix yellow food color with milk and drizzle on top.

7. Add ghee and fried onions (optional).

8. Cover the pot tightly.

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Step 4: Dum (Steam Cooking)

Cook on medium heat for 5 minutes.

Then on low heat for 20–25 minutes.

Let the biryani rest for 10 minutes before opening the lid.

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🍽️ Serving Suggestions

Serve hot with:

Raita

Salad

Lemon slices

Mint chutney

Perfect for: ✔ Weekends

✔ Dawats

✔ Family dinners

✔ Special occasions

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🔍 Pro Tips

Always soak basmati rice for 30 minutes for long, fluffy grains.

Don’t skip mint and fresh coriander — they add real biryani aroma.

Use a heavy pot so the rice doesn’t burn during dum.

If you want extra juicy flavor, add 1 extra tomato or 2 tbsp more yogurt.

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❓ FAQ

Q: Can I use boneless chicken?

Yes, but reduce cooking time for chicken masala by 5 minutes.

Q: Why did my rice break?

It was overcooked before layering. Keep rice only 70% done.

Q: Can I reduce oil?

Yes — reduce to 1/3 cup.

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🧊 Storage

Stays fresh 2–3 days in the fridge.

Reheat in a covered pan or microwave with a splash of water.

📑📑📑 Recipe Card