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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.

Prep 30 minCook 1 hTotal 1 h 30 minServes 6

Ingredients

  • 1 kg chicken, bone-in, cut into 12 pieces
  • 600 g basmati rice, soaked 30 minutes
  • 3 medium onions, thinly sliced
  • 3 medium tomatoes, chopped
  • 1 cup plain yogurt
  • 2 tbsp ginger-garlic paste
  • 3 medium potatoes, halved
  • 2 tbsp biryani masala
  • 1 tsp red chili powder
  • ½ tsp turmeric
  • 6 dried plums (aloo bukhara)
  • ½ cup oil or ghee
  • 4 green chilies, slit
  • ½ cup mint and coriander leaves
  • ¼ tsp saffron or yellow food colour, in 2 tbsp warm milk
  • 2½ tsp salt, divided

Instructions

  1. Fry the onions in oil over medium heat until deep golden. Lift out half and set aside for layering.
  2. Add ginger-garlic paste and chicken to the pot. Cook on high until the chicken changes colour.
  3. 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.
  4. Meanwhile boil the soaked rice in plenty of water with 1½ tsp salt until about 70% cooked. Drain well.
  5. 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.
  6. 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.

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.
recipenkitchen.com/recipes/chicken-biryani · RecipenKitchen