Few dishes can match the status of Chicken Biryani in Pakistani homes. It’s the ultimate celebration food — every bite is layered with tender chicken, fragrant rice, fried onions, and bold spices. Whether it’s a wedding, Eid, or just Sunday lunch, biryani brings people together. At Anjee’s Kitchen, we’ve simplified this traditional biryani so it’s easy enough for beginners but still loaded with authentic flavour. This version uses the classic dum (steam) method and doesn’t require hard-to-find ingredients. Serve it with raita, salad, or just a cold drink — and watch the compliments roll in.

Chicken Biryani (Pakistani Style)

Layered with spice, aroma, and flavour — this Chicken Biryani is a classic Pakistani dish that never fails to impress. Perfect for weekends, family dinners, or special occasions.

Print Recipe

Prep Time 25

Cook Time 45

Total Time 1 10

Course Rice & Biryani

Cuisine Pakistani

Servings 6 people

Calories 500 kcal

Ingredients

For the chicken:

900 grams bone-in chicken
1 cup plain yoghurt
1 tbsp ginger paste
1 tbsp garlic paste
2 medium tomatoes (chopped or blended)
2 green chillies (slit)
1 tsp red chilli powder
1/2 tsp turmeric powder
1 tsp coriander powder
1/2 tsp garam masala
1/2 cup fried onions (store-bought or homemade)
Salt to taste
3 tbsp oil

For the rice:

3 cups basmati rice (soaked for 30 minutes)
3 cloves
2 green cardamoms
1 bay leaf
1/2 tsp cumin seeds
1 tbsp Salt (for boiling water)

For layering:

A pinch of saffron or ¼ tsp orange food colour (mixed in 2 tbsp warm milk)
2 tbsp ghee or melted butter
Extra fried onions
Chopped coriander and mint (a handful each)

Instructions

Step 1: Cook the chicken masala

Heat oil in a pot. Add chicken, ginger, garlic, and sauté for 3–4 minutes.
Add tomatoes, yoghurt, spices, and salt. Mix well.
Cover and cook on medium heat for 15–20 minutes until chicken is tender and masala thickens. Add fried onions and cook uncovered for 5 minutes to deepen the flavour.
Turn off heat and set aside.

Step 2: Boil the rice

Bring a large pot of water to a boil. Add whole spices, salt, and soaked rice.
Boil until rice is about 80% cooked (should break with a slight bite).
Drain immediately.

Step 3: Layer the biryani

In a large pot or the same one you cooked chicken in, start with a layer of chicken masala, then rice. Repeat layers until everything is used.
Sprinkle saffron milk, ghee, fried onions, coriander, and mint over the top.

Step 4: Dum (steam) cooking

Cover tightly with a lid or foil.
Cook on low heat for 20 minutes. You can also place a griddle (tawa) under the pot to prevent burning.
Let it rest 5 minutes before serving.

Step 5: Serve

Gently fluff and mix layers before serving. Serve hot with raita or salad.

Notes

Don’t overcook the rice. It should be firm when drained or it’ll turn mushy later.
Use bone-in chicken for deeper flavour.
Fried onions make or break biryani — use good quality or make your own for best taste.

Q: Can I use boneless chicken?

Yes, but reduce cooking time slightly and keep the heat low during dum to avoid drying it out.

Q: Can I make this ahead of time?

Absolutely. Biryani often tastes better the next day. Reheat gently on the stove or in the oven.

Q: Is biryani spicy?

This version is medium. You can increase or decrease chilli to suit your taste.

Q: Can I use store-bought biryani masala?

Yes, but skip some of the other spices to avoid overpowering the dish. Use about 2 tbsp biryani masala.