Biryani
Biryani
Pakistani Chicken Biryani is a fragrant, layered rice dish that combines tender spiced chicken with long-grain basmati rice. The rice is infused with saffron, cardamom, cloves, and cinnamon, while the chicken is marinated in yogurt and aromatic spices. This celebratory dish is a staple at Pakistani gatherings and is known for its complex flavors and beautiful presentation.
Packaging
Available in 50g and 100g sachets. Store in a cool, dry place. Best before date printed on packaging. Shelf life: 18 months from date of manufacture.
Serves4–6
Prep1 hour (incl. marination)
Cook1 hour 50 mins
Ingredients
- 1 lb (450g) chicken, cut into pieces
- 1 lb (450g) basmati rice
- 1 cup plain yogurt
- 2 tbsp ginger-garlic paste
- 2–3 onions, sliced and fried
- 2 tomatoes, chopped
- Fresh mint and cilantro
- Lemon juice or vinegar
- Garam masala, cumin, turmeric, chilli powder
- Green cardamom pods, cinnamon stick, cloves
- Saffron threads or food colouring
- Vegetable oil or ghee
- Salt to taste
Steps to Make
- Marinate chicken pieces in yogurt mixed with ginger, garlic, spices, and lemon juice for at least 1 hour.
- Wash and soak basmati rice for 30 minutes, then drain.
- In a large skillet, sauté onions until golden. Add spices and tomatoes, then add the marinated chicken. Cook covered on low heat for 35–45 minutes until tender.
- In another pot, heat oil and fry onions until golden. Add whole spices (cardamom, cloves, cinnamon), then add rice and coat with spices. Parboil the rice until 70% cooked.
- In a large pot, alternate layers of cooked rice and chicken mixture. Drizzle saffron-infused milk or food colouring on top.
- Cover with foil or a damp kitchen towel, then lid. Steam on low heat for 20–25 minutes until rice is fluffy.
- Let rest for 10 minutes before serving. Fluff gently and serve with raita.