Name: Pakistani Chicken Biryani (The BEST!) Recipe
Prep time: 30 min
Cook time: 1 h 45 min
Total time: 2 h 15 min
Cuisine: Pakistani
Ingredients: 1 1/4 lbs bone-in, cut up, skinless chicken, cleaned and excess skin removed; 1/2 cup plain whole milk yogurt; 1 tbsp neutral oil; 2 tbsp biryani masala (homemade or store-bought); 1 tsp coriander powder; 1/2 tsp cumin powder; 1/2-1 tsp red chili powder (start with 1/2 tsp if using store-bought biryani masala); 1/4 tsp turmeric powder; 1/4 tsp nutmeg powder; pinch cane sugar (omit if using store-bought biryani masala); 2 tsp kosher salt (start with 1 ¼ tsp if using store-bought biryani masala); 3 medium dried bay leaves (tez patta); 5-6 whole cloves (loung); 4-5 whole black cardamoms (badi elaichi); 6 star anise (badiyaan); 6 green cardamom pods (elaichi); 2 3-inch cinnamon sticks (daarchini); 3/4 tsp cumin seeds (zeera); 1/2 tsp whole black peppercorns (kaali mirch); 1 3/4 cups aged, long grain basmati rice; 1 1/2 tbsp kosher salt; 1 tbsp oil; 1 tsp lemon juice or vinegar; 1/4 cup neutral oil (plus more as needed); 2 tbsp ghee (or butter); 2 medium yellow onions (thinly sliced or finely chopped); 6-8 garlic cloves (crushed); 1-inch ginger piece (crushed); 1 small tomato (finely chopped); 1-2 small green chili peppers (such as Thai or Serrano, chopped)

Jump to Recipe· 4.3 from 14 reviews

If you crave a dish that’s bursting with layers of bold spices, tender chicken, and fragrant basmati rice, you have to try the Pakistani Chicken Biryani (The BEST!) Recipe. This iconic South Asian classic is a harmonious blend of marinated chicken, delicate whole spices, and perfectly cooked rice steamed together to create an unforgettable symphony of flavors. Every bite is a celebration of tradition, comfort, and a little bit of magic in your kitchen. Whether you’re a seasoned biryani lover or trying it for the first time, this recipe will steal your heart with its rich aroma and vibrant colors that look just as dazzling as they taste.

Ingredients You’ll Need

A metal colander filled with a single layer of white cooked rice, each grain long and fluffy, held by two woman's hands using light beige striped cloths on each side, set against a white marbled background that adds soft texture without distraction, photo taken with an iphone --ar 4:5 --v 7

Getting the ingredients right is the secret to achieving that authentic, unmistakable flavor and texture in biryani. These simple but essential ingredients work together to create a vibrant dish with layers of flavor that will impress even the most discerning palates.

1 1/4 lbs bone-in chicken: Skinless pieces for tender, juicy meat that soaks up all the spices.
1/2 cup plain whole milk yogurt: Acts as a tenderizer and brings a slight tanginess to the marinade.
2 tbsp biryani masala: The heart of the flavor; homemade or store-bought works just fine.
1 tsp coriander powder: Adds a citrusy warmth that balances the spices.
1/2 tsp cumin powder: Offers a nutty, earthy base note to the marinade.
1/2-1 tsp red chili powder: Adjust for desired heat level; it gives the biryani its characteristic kick.
Whole spices (bay leaves, cloves, black cardamom, star anise, green cardamoms, cinnamon sticks, cumin seeds, black peppercorns): These infuse the dish with inviting aromas that define traditional Pakistani biryani.
1 3/4 cups aged, long grain basmati rice: The fluffiness and fragrance of basmati are indispensable here.
Ghee or butter: Adds a rich, silky texture and subtle smokiness.
Onions, garlic, and ginger: Form the flavorful base and give the biryani a lovely depth.
Small tomato and green chilies: Introduce slight acidity and heat to the dish.
Dried plums (alu bukhara): Bring a touch of sweetness and complexity.
Herbs — cilantro and mint: Freshen the dish and brighten the flavors at the end.
Optional color enhancer (yellow/orange food coloring mixed with milk or water): For that iconic biryani look without affecting taste.

How to Make Pakistani Chicken Biryani (The BEST!) Recipe

Step 1: Marinate the Chicken

Start by combining the chicken pieces with yogurt, biryani masala, coriander, cumin, chili powder, turmeric, nutmeg, sugar, salt, and a drizzle of neutral oil. This marinade is where the magic begins — the yogurt tenderizes the meat while the blend of spices ensures each bite is aromatic and flavorful. Cover the bowl and let it rest for at least an hour or ideally overnight in the fridge. Allowing the flavors to mingle is key to a tender, delicious biryani.

Step 2: Prep the Rice

While the chicken marinates, wash the basmati rice thoroughly until the water runs clear to remove excess starch, preventing clumping. Soak the rice in water for around 30 minutes to ensure the grains cook evenly. When it’s time, parboil the rice with salt, oil, and a touch of lemon juice or vinegar — this brightens the rice and boosts fluffiness. Cook until it’s just tender with a slight bite, then drain and set aside.

Step 3: Cook the Onions and Whole Spices

In a large heavy-bottomed pan, heat oil and ghee, then sauté thinly sliced onions until they turn a gorgeous golden brown—this caramelization adds sweetness and texture. Deglaze the pan with a little water to scrape up the fond, infusing the dish with flavor. Toss in the whole spices like bay leaves, cloves, cinnamon sticks, cardamoms, star anise, cumin seeds, and black peppercorns, allowing them to release their intoxicating aroma. Add crushed garlic and ginger next and cook briefly until fragrant but not burnt.

Step 4: Cook the Chicken

Add the marinated chicken to the fragrant onion and spice base, sautéing until the chicken changes color. Stir in tomatoes, green chilies, and dried plums, which balance the spices with a hint of acidity and sweetness. Pour in enough water to cover about one-third of the chicken, bring it to a gentle boil, then reduce heat to low and cover. Let it simmer for about 30 minutes until the chicken is tender and the sauce thickens. Stir occasionally to avoid sticking but be gentle to keep the chicken pieces intact.

Step 5: Layer and Steam (‘Dum’ Cooking)

Now, the pièce de résistance: layering the biryani for steaming, known as “dum.” Lightly oil a heavy pot and start with half the drained rice, sprinkle with chaat or garam masala, then add all the cooked chicken and pour any remaining sauce over it. Top with the remaining rice and repeat the seasoning. Drizzle the colored milk mixture along with some oil, scatter fresh cilantro, mint leaves, and arrange thin lemon slices on top for vibrancy and aroma.

Step 6: The Final ‘Dum’ Cook

Seal the pot tightly using a lid wrapped with a kitchen cloth or aluminum foil to trap the steam, which gently finishes cooking the rice and melds all flavors together. Place the pot on a heat diffuser or a low flame and steam for about 20 minutes. After turning off the heat, let it rest for 10 minutes undisturbed. This slow finish is what gives Pakistani Chicken Biryani (The BEST!) Recipe its tender, fluffy texture and an explosion of flavors in every spoonful.

How to Serve Pakistani Chicken Biryani (The BEST!) Recipe

The image shows a white plate filled with biryani rice layered with colors of white and orange-yellow mixed evenly throughout. The rice grains appear long and fluffy with scattered pieces of cooked meat in dark brown. There are small green herb leaves sprinkled inside and a small mint leaf placed on top as garnish. Next to the plate, on a white marbled surface, there is a silver serving spoon with some rice grains on it. The overall look is colorful but natural with a mix of textures from the soft rice and tender meat pieces. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh herbs like chopped cilantro and mint are the perfect finishing touches that brighten the richness of biryani. Thin lemon slices add a zesty burst and make the dish visually beautiful. Consider sprinkling a pinch of chaat masala on top for a slight tangy punch that contrasts wonderfully with the spices.

Side Dishes

Serving biryani with refreshing sides enhances the experience. Traditional vegetable raita — made from yogurt, cucumber, and spices — cools the palate and complements the warmth of the spices perfectly. Alternatively, a cilantro-mint raita or a simple yogurt chutney can add creaminess and freshness that balance the intense flavors of the biryani.

Creative Ways to Present

For an impressive presentation, try layering the biryani in a large, beautiful serving dish and garnish with edible rose petals or fried onions. Serve in individual clay pots or small earthenware for an authentic touch. Pair it with a vibrant salad or pickle for color contrast and a flavor boost that will wow your guests.

Make Ahead and Storage

Storing Leftovers

Pakistani Chicken Biryani (The BEST!) Recipe keeps beautifully in the fridge for up to 3 days. Transfer the biryani to an airtight container to preserve the aromas and moisture. This makes for a wonderful next-day meal that tastes even better as the flavors continue to develop.

Freezing

If you want to store biryani for longer, freezing is a great option. Cool the biryani completely, then pack it into freezer-safe containers or heavy-duty freezer bags. Properly stored, it can last up to 2 months. Thaw overnight in the fridge before reheating to preserve texture and flavor.

Reheating

Reheat biryani gently to keep the rice fluffy and the chicken moist. Stove-top reheating in a covered pan with a splash of water or broth is ideal to create steam and revive the dish. Alternatively, you can microwave it on medium power, covered loosely, adding a sprinkle of water to prevent drying out. Avoid overheating to maintain the delicate balance of flavors.

FAQs

Can I use boneless chicken instead of bone-in?

Yes, boneless chicken can be used, but bone-in pieces tend to retain more moisture and impart better flavor while cooking. If you use boneless, keep an eye on the cooking time as it might be shorter.

Is it necessary to use ghee in this recipe?

Ghee adds a rich, nutty aroma that is traditional in biryani, but you can substitute with butter or neutral oil if needed. The flavor will still be delicious, though slightly less authentic.

What can I substitute for dried plums (alu bukhara)?

If you can’t find dried plums, dried apricots or raisins can provide a similar sweet-tangy contrast, though the flavor profile will be a bit different.

How spicy is Pakistani Chicken Biryani (The BEST!) Recipe?

The heat level is adjustable depending on your taste. The recipe starts moderately spicy, but you can add red chili powder or flakes to increase heat or reduce it for milder palates.

Can this biryani be made vegetarian?

While this recipe specifically features chicken, you can substitute the meat with hearty vegetables like cauliflower, potatoes, or paneer for a vegetarian take, adjusting cooking times accordingly.

Final Thoughts

Making Pakistani Chicken Biryani (The BEST!) Recipe at home is a rewarding adventure that brings the warmth of Pakistani hospitality and culinary tradition to your table. With its rich mosaic of textures, colors, and spices, every step of this recipe is worth the effort. I hope you dive in with joy and share this beautiful dish with the ones you love, creating delicious memories that last long after the plates are empty.