PakistaniChicken Biryani
Layers of long-grain basmati and a tangy, spiced chicken masala, steamed together until every grain stays separate. Made with potatoes and dried plums, the way many Karachi homes make it.
Ingredient guide
Rice
Long-grain basmati for biryani and pulao, day-old rice for fried rice, and short grains for kheer. Soaking and the right water ratio matter more than the pot.
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A everyday-style Pakistani pulao where beef is browned with onions and yogurt, then cooked with basmati in its own rich stock. Fragrant, full of flavour and made in one pot.
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Fragrant basmati rice cooked in a whole-spice mutton stock, with browned onions and tender bone-in meat. A gentle, aromatic pulao for Sunday dinners and guests.
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A fragrant one-pot pulao where basmati cooks in a homemade chicken and whole-spice stock. It is milder and more aromatic than biryani, and needs no tomato or heavy masala.
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Cooking tips
- Rinse basmati until the water runs almost clear to remove surface starch.
- Soak basmati 30 minutes for longer, less breakable grains.
- For fried rice, cook and chill the rice a day ahead.
Substitutions
- Sella basmati for extra-separate biryani grains
- Brown basmati: add 15–20 minutes and more water
- Cauliflower rice for a low-carb bowl
Storage
Keep raw rice in an airtight container in a cool cupboard. Cool cooked rice within an hour, refrigerate, and eat within 1 day.
Preparation
For absorption-method rice use about 1 : 1.5 rice to water by volume. For biryani, boil in plenty of salted water and drain when 70% cooked.