Chicken 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.
Ingredients
Equipment: Large heavy pot with a tight lid, colander
Method
Fry the onions in oil over medium heat until deep golden. Lift out half and set aside for layering.
Add ginger-garlic paste and chicken to the pot. Cook on high until the chicken changes colour.
Stir in tomatoes, yogurt, biryani masala, chili powder, turmeric, 1 tsp salt and the potatoes. Cover and cook on low until the chicken is tender and the oil separates.
Meanwhile boil the soaked rice in plenty of water with 1½ tsp salt until about 70% cooked. Drain well.
Layer half the rice over the chicken, then the plums, mint, coriander, green chilies and fried onions. Top with the remaining rice and drizzle with the saffron milk.
Seal the lid with foil or a tight cloth and steam (dum) on the lowest heat. Rest 5 minutes, then fold gently from the sides.
Cooking tips
- Rice is ready to drain when a grain breaks into two or three pieces between your fingers.
- Keep the masala slightly salty; the rice absorbs salt during dum.
- A flat tawa under the pot during dum stops the bottom from scorching.
Substitutions
- Dried plums → 1 tbsp lemon juice for tang
- Chicken → mutton; cook step 3 for 60–70 minutes
- Biryani masala → 1 tsp garam masala + ½ tsp each cumin and coriander powder
Serve with
Raita, kachumber salad (onion, tomato, cucumber) and a squeeze of lemon.
Storage
Refrigerate in an airtight container for up to 3 days.
Reheating
Sprinkle with 1–2 tbsp water, cover and warm on low heat or microwave until steaming.
Nutrition per serving, estimated
Estimated from the ingredient list. Values vary with brands and portion size.
You might also cook
Chicken Karahi
Chicken cooked hard and fast in a wok-shaped karahi with tomatoes, green chilies and ginger. No onions, no cream, and ready in under an hour.
PakistaniAloo Gobi (Dry-Style Potato and Cauliflower Masala)
A dry, gently spiced curry of potato and cauliflower with cumin, turmeric and fresh ginger. Easy to make in one pan and good with hot roti for a weekday lunch.
PakistaniAloo Palak (Potato and Spinach Curry with Cumin and Ginger)
Tender potatoes simmered in a smooth spinach and onion-tomato masala, finished with garam masala and lemon. A simple everyday sabzi that is ready in under an hour and suits roti or rice.
Lahori Chargha (Steamed and Fried Spiced Chicken)
Chicken pieces are marinated in a tangy, spiced yogurt paste, steamed until tender, then fried until deep red and crisp. Juicy inside, crackling outside, and made for sharing.
Pakistani kitchen
Kadhi Pakora (Yogurt and Gram Flour Curry with Fried Fritters)
A tangy, silky yogurt and besan curry simmered slowly and topped with soft onion pakoras and a sizzling cumin-chilli tarka. It's a comforting Punjabi-style lunch to serve with plain rice.
Chicken Macaroni
Tender chicken and macaroni tossed in a spicy tomato masala with capsicum, black pepper and lemon. A quick, filling family dinner with a Pakistani flavour.
Chicken Steam Roast (Yogurt-Marinated Chicken Steamed on Onions, Finished in the Oven)
Chicken pieces are marinated in spiced yogurt, steamed over sliced onions until tender, then roasted with butter until browned at the edges. The result is juicy meat and a small pot of onion gravy on the side.
Kaleji Masala (Goat Liver in Onion-Tomato Masala with Ginger and Green Chilli)
Tender cubes of goat liver cooked quickly in a thick onion-tomato masala and finished with fresh ginger, green chilli and lemon. Ready in under an hour and lovely with hot roti.