Savor the Flavor: Authentic Pakistani Chicken Biryani Recipe


Biryani, a fragrant and flavorful one-pot rice dish, is a celebrated part of Pakistani cuisine. Known for its aromatic spices, tender chicken, and perfectly cooked rice, Pakistani Chicken Biryani is a culinary masterpiece. This recipe blends a symphony of spices, creating a tantalizing explosion of taste in every bite. Follow along as we guide you through the steps to create this delectable dish in your own kitchen.


For the Marination:

  • 500g chicken (cut into pieces)
  • 1 cup yogurt
  • 1 teaspoon red chili powder
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon garam masala
  • Salt to taste
  • 2 tablespoons ginger-garlic paste
  • 1/2 cup chopped fresh coriander leaves
  • 1/2 cup chopped fresh mint leaves

For the Rice:

  • 2 cups long-grain Basmati rice
  • 4-5 cups water
  • Salt to taste
  • 2-3 green cardamom pods
  • 2-3 cloves
  • 1-inch cinnamon stick
  • 1 bay leaf

For the Biryani:

  • 2 large onions (sliced)
  • 3-4 green chilies (slit)
  • 2 tomatoes (chopped)
  • 1/2 cup cooking oil
  • 1/4 cup ghee (clarified butter)
  • 1/2 teaspoon saffron strands (soaked in warm milk)
  • A pinch of orange food color (optional)
  • Fresh coriander leaves and mint leaves for garnish


1. Marinating the Chicken

  • In a mixing bowl, combine yogurt, red chili powder, turmeric powder, garam masala, salt, ginger-garlic paste, fresh coriander leaves, and fresh mint leaves.
  • Add the chicken pieces to the marinade and mix well. Cover and let it marinate for at least 1-2 hours, or overnight in the refrigerator for best results.

2. Cooking the Rice

  • Wash and soak the Basmati rice in water for 30 minutes.
  • In a large pot, bring 4-5 cups of water to a boil. Add salt, green cardamom pods, cloves, cinnamon stick, and bay leaf.
  • Drain the soaked rice and add it to the boiling water. Cook until the rice is 70% done. Drain the rice and set it aside.

3. Preparing the Biryani

  • In a large, heavy-bottomed pan, heat cooking oil and ghee over medium heat.
  • Add the sliced onions and fry until they turn golden brown. Remove half of the fried onions and set them aside for garnish.
  • Add the marinated chicken to the pan and cook until it changes color and the oil separates from the masala.
  • Add the chopped tomatoes and green chilies. Cook until the tomatoes are soft and the oil separates again.
  • Layer the partially cooked rice evenly over the chicken mixture.
  • Drizzle saffron milk and, if desired, orange food color over the rice.
  • Sprinkle the reserved fried onions on top.
  • Cover the pan with a tight-fitting lid and cook on low heat for 15-20 minutes, allowing the flavors to meld and the rice to finish cooking.

4. Serving

  • Gently fluff the Biryani with a fork, mixing the chicken and rice.
  • Garnish with fresh coriander and mint leaves.
  • Serve hot with raita (yogurt sauce) or a side salad.


Pakistani Chicken Biryani is a dish that captivates the senses with its aroma, taste, and visual appeal. With the perfect balance of spices and the richness of marinated chicken, this Biryani is sure to become a cherished part of your culinary repertoire. Whether you’re preparing it for a special occasion or as a flavorful weekend treat, the effort you put into making this authentic dish will be rewarded with the smiles and satisfaction of those who savor it. Enjoy!

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