Authentic Pakistani Chicken Biryani Recipe

### **Authentic Pakistani Chicken Biryani Recipe**

Pakistani Biryani is a flavorful and aromatic dish that combines basmati rice, tender chicken, and a blend of rich spices. Here's a step-by-step recipe to recreate this classic dish at home.

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### **Ingredients**

#### For the Rice:

- 2 cups basmati rice

- 4 cups water

- 2-3 green cardamom pods

- 1 cinnamon stick

- 2-3 cloves

- 1 bay leaf

- 1 teaspoon salt

#### For the Chicken Masala:

- 500 grams (1 lb) chicken (bone-in or boneless)

- 1/2 cup plain yogurt

- 2 large onions, thinly sliced

- 2 large tomatoes, chopped

- 1 tablespoon ginger-garlic paste

- 2-3 green chilies, slit

- 1/2 cup cooking oil

- 1 teaspoon turmeric powder

- 1 teaspoon red chili powder

- 1 teaspoon garam masala powder

- 1/2 teaspoon cumin powder

- 1 teaspoon coriander powder

- 1/2 teaspoon salt (adjust to taste)

#### For Layering:

- A pinch of saffron threads soaked in 2 tablespoons warm milk (or 1/2 teaspoon yellow food coloring)

- 2 tablespoons ghee (clarified butter)

- Fresh coriander leaves, chopped

- Fresh mint leaves, chopped

- Fried onions (optional, for garnish)

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### **Instructions**

#### 1. **Prepare the Rice**

1. Rinse the rice under cold water until the water runs clear. Soak for 30 minutes.

2. In a large pot, boil 4 cups of water with cardamom, cinnamon, cloves, bay leaf, and salt.

3. Add the soaked rice and cook until it's 70-80% done (grains should be firm but not fully cooked). Drain and set aside.

#### 2. **Cook the Chicken Masala**

1. Heat oil in a deep pan. Add sliced onions and sauté until golden brown. Remove half for garnishing.

2. Add ginger-garlic paste and sauté until fragrant.

3. Add chicken pieces and cook until they change color.

4. Stir in yogurt, tomatoes, green chilies, and all the spices (turmeric, red chili powder, garam masala, cumin, coriander, and salt).

5. Cook on medium heat until the chicken is tender and the oil separates from the masala.

#### 3. **Layer the Biryani**

1. In a large pot, start layering:

- First, spread half of the cooked rice.

- Add the chicken masala evenly over the rice.

- Sprinkle half of the chopped coriander, mint leaves, and fried onions.

2. Layer the remaining rice on top. Drizzle with saffron milk or food coloring, and add ghee.

3. Cover the pot tightly with a lid. Cook on low heat ("dum") for 20-25 minutes.

#### 4. **Serve**

- Gently mix the biryani before serving to combine the layers. Serve hot with raita (yogurt sauce), salad, or pickles.

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### **Tips**

- **Basmati Rice**: Always use good-quality basmati rice for authentic flavor.

- **Chicken**: Bone-in chicken adds more flavor, but boneless can be used for convenience.

- **Dum Cooking**: Ensure the lid is tightly sealed to trap the steam, enhancing the biryani’s aroma and taste.

- **Spice Level**: Adjust chili to suit your spice preference.

Enjoy your flavorful Pakistani Biryani! **Afiyet Olsun** or **Mazay Se Khao!**