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Behold! An authentic Chicken Biryani recipe with simple, easy-to-follow instructions (no curveballs!) and mouthwatering, traditional Pakistani and Indian flavor. This recipe includes tips on how to get fluffy rice, tender chicken, and the distinct biryani taste. Tested to perfection!
âI have tried several biryani recipes, none come near this one. Thank you for sharing this gem!â
Rahul
It took me absolutely no effort to bring you this biryani recipe. All I had to do was find the best biryani in Houston, dissect it, hound poor Rizwan for details, perform 10+ trials, use the concepts in
Salt Acid Fat Heat
to further perfect it, survey my
email list
for preferences, interpolate to figure out spice quantities, and you knowâŠcry a little.
In short, I literally ate, slept, and breathed biryani until I could proudly publish this most-beloved, highly requested recipe and do it justice. Phew. Letâs do this.
Notes on the Ingredients for Chicken Biryani
Iâve intentionally chosen the ingredients and quantities to give this biryani a strong foundation. That said, this recipe can take quite a bit of substitutions and adaptations and still be excellent.
Onions:Â
You can either thinly slice them (more traditional) or finely chop. If using a food processor to do this, pulse to chop so that it doesnât blend into a paste.
Bone-in, cut up, skinless chicken
: I buy pre-cut up pieces of a whole
chicken
, but bone-in,
skinless chicken thighs
work too.
Whole spices:Â
A generous amount of whole spices are a distinct characteristic of biryani. Of course, whole spices are meant to be discarded while eating. If you find them too much, you can always reduce the amount or place them in a spice/muslin bag.
Tomatoes:
 Since biryani has lots of sour ingredients like yogurt, dried plums (alu Bukhara), and lemon, Iâve found keeping the tomatoes to a minimum gives it just the right amount of tang.
Yogurt:Â
Not only does a yogurt marinade make the chicken more tender and flavorful, but it also makes cooking the chicken much smoother. For a
dairy-free
option, try using coconut milk.
Rice
: I suggest using
aged, long-grain basmati rice
you can find at some grocery stores, any Indian/Pakistani specialty store, or online.
Dried Plums (Alu Bukhara):
I always go for the helping of biryani with these sweet surprises. Alu Bukhara are often used in biryani to give a sweet, tangy taste. Theyâre usually available at South Asian grocery stores, but if you canât find them, you can either substitute with dried prunes or omit.
How to make Chicken Biryani â 3 Main Steps
I believe this recipe is as easy as an authentic biryani recipe can be â no superfluous or tedious steps that donât contribute to big flavor. Youâll find that while it takes time, most of it is passive cooking time. And the end result is quite rewarding and impressive. These are
3 main parts
to making chicken biryani:
Prepare the chicken curry
. Prepare the
biryani masala
(or use store-bought) and marinate the chicken. Start the chicken curry. While the chicken cooks over low heat, make the rice.Â
Prepare the rice
. Bring a pot of water to a boil and parboil the rice. Drain and set aside.
Bring it all together for a final steam (â
dum
â).
Layer half of the rice, all of the chicken, and then the remaining rice on top. Add the finishing touches. Allow steam to develop, then lower the heat and let the flavors meld.
Biryani Masala
Pakistani biryani is heavy on spice (and flavor!), and is often made with biryani masala, or simply put, a medley of spices that come together to give it a distinct,
masaledar
(or spice-laden) taste.
I recommend you use the biryani masala recipe below (all you need is a good
spice grinder
and a few extra whole spices). If youâd prefer not to, you can substitute your favorite store-bought biryani masala
.
This recipe has been tested and works great with
Bombay Biryani Masala
.
To make Biryani masala for this recipe,
 combine the following ingredients in a spice grinder and process until mostly smooth. Makes ~2 tbsp, which is the exact quantity youâll need for this recipe.
1 medium dried bay leaf (tez patta)
2 dried button red chili peppers (sukhi lal mirch)
1 small whole mace (javetri)
1 2-inch cinnamon stick (daarchini)
4-5 whole cloves (loung)
1 black cardamom (badi elaichi)
1 star anise (baadiyan)
3-4 green cardamom pods (elaichi)
1 tsp roasted cumin seeds or black cumin seeds (shahzeera)
1/2 tsp black peppercorns (kaali mirch)
1/4 tsp fennel (saunf)
1/4 tsp carom seeds (ajwain)
Note
: You donât have to have every single one of these spices to make a wonderful biryani. Donât worry if youâre missing some â itâll still give your biryani exceptional flavor!
How to make the chicken tender and flavorful
There are
3 components
that make the chicken tender and deeply flavored:
Marinate the chicken in spices and yogurt. This infuses the chicken with noticeable flavor. Ideally, marinate overnight or for at least a couple hours, but I tested and found that itâs still very tasty if you marinate just before making the biryani.
Take the chicken out of the fridge before you start preparing the biryani. Allowing the chicken to come closer to room temperature helps it cook more evenly and stay tender.
Lastly, after sautéing the chicken in the hot oil, add water and allow the chicken to simmer gently, covered, over low heat.
How to parboil the rice to ensure fluffy rice in Biryani
Identifying doneness can be confusing, so Iâve simplified it by giving time parameters to take the guesswork out of boiling.
If youâre using the recommended
aged, long-grain basmati rice,
youâll need to boil for 5 minutes. If youâre using newly harvested basmati
rice
often found in American grocery stores, itâll require a shorter boiling time (around 4 minutes).
For reference, hereâs how my rice acts minute-to-minute:
At 3 minutes, the rice still has a raw center.
At 4 minutes, the center has mostly cooked, but the rice kernel is still tough.
Around 5 minutes, the rice starts to swell and the rice is just-cooked. In between 5 minutes and 5:30 seconds is when itâs ideal to stop boiling the rice.
At 6 minutes, the rice is cooked, but starts to break easily without getting mushy.
In between 7-8 minutes, the rice gets mushy once pressed between your fingers. This is a sign that itâs overcooked and is more likely to break during the âdumâ stage.
Tip:
Drain the rice promptly so the hot water doesnât continue cooking the rice.
Also note that a little overcooked or undercooked rice is not going to ruin your biryani.
Hereâs how to fix overcooked or undercooked rice:
If you overcook your rice:
-Lay the just-boiled rice on a flat tray immediately after boiling to ensure it doesnât clump together.
-Steam (dum) for a shorter time to avoid breakage.
If you undercook your rice:
-Sprinkle Πcup of water on top of the rice during the steam.
-When covering the pot for steaming, use a damp kitchen cloth instead of dry to give extra moisture.
More tips to avoid mushy rice
While the final chicken curry will have considerable amount of curry or â
wet
masala
â, it shouldnât be watery.
As the recipe suggests, sauté out any excess moisture at the end and ensure that the oil has separated from the curry.
Once the steam (dum) stage is complete, do not stir. Use a rice paddle or small plastic plate to scoop it onto the serving platter.
Make sure you use the right kind of rice
.
Aged, long-grain basmati rice
is naturally fluffier and perfect for biryani. Another good option is
Sella Basmati rice
, which is steamed while still in its husk. This variety is sturdier and can withstand a bit of overboiling better than traditional basmati.
A bit of acid from lemon or vinegar prevents the rice from sticking together.
What is the perfect rice to meat ratio for Biryani?
Determining the right ratio of rice to meat can be tricky. I figured the best way to break this down is with this table:
Amount of Chicken
Amount of Rice
Servings
2 œ lb (1130 g)
3 œ cups (700 g)
10-12
2.2 lb (1 kg â 1000g)
3 cups
8-10
1 œ lb (680 g)
2 Πcups
6-8
1 Πlb (587 g)
1 Ÿ cups
(350 g)
4-6
1 lb (454 g)
1 œ cups
4
Ratios for Chicken and Rice
Note
that these are my preferred ratios. Feel free to increase the rice by 1/4 cup if you prefer more rice and less chicken.
How to get the authentic flavor of biryani
A whooping 52% of my email community found getting the taste right to be the most difficult part of making biryani. Hereâs what Iâve found:
A key component in getting the authentic flavor is to use much more spice (whole and ground) than what you would for a typical curry. The chicken marinade and curry should have intense flavor, otherwise itâll mellow out when combined with the rice.
Leading into this, there should be plenty of curry or â
wet
masala
â to the chicken.
Lastly, the steaming (â
dum
â) is pivotal in marrying the flavors to give it the distinct biryani taste and aroma. In Rizwanâs words, â
biryani ka naam dum hai
â (biryani is all about the steaming).
Steaming (âDumâ) for Chicken biryani
Iâve found Rizwanâs statement to be true. When steam permeates through the rice, spices, herbs, and chicken, it infuses the biryani with so much flavor that each bite is a treat.
What Pot to Use for Steaming/Dum
Though you can use any pot or pan youâd like to prepare the chicken and parboil the rice, a
Dutch oven
or deep pot (at least 5 qt) will be helpful for the steaming (â
dum
â) stage.
Unless youâre making larger quantities, donât worry about buying a special pot for biryani. Iâve tried using a cheap dutch oven with a
tava
underneath and a
cast iron dutch oven
and both worked well. Here are a few tips:
Heavy-bottomed or cast iron dutch ovens take longer to develop steam, but they are better at preventing the rice from sticking to the pot.
If your pot isnât heavy bottomed, use a
heat diffuser
, flat griddle, or
tava
underneath it to prevent the rice from sticking to the bottom.
Use a Dutch oven or pot with straight edges. The goal during the steaming stage is to keep the steam inside, and deep, straight edged pots are better at retaining steam.
Layering the Chicken Biryani
Iâve kept the layering simple, but you can make it as festive as youâd like by adding sliced tomatoes, store-bought/homemade fried onions, or green chili peppers in between or on top of the chicken and rice.
Modifications
How to Double the Recipe
Iâve tested this recipe several times with double the quantity. Hereâs whatâll change:
Increase sauté times.
Use larger pans (8-10 qt), especially for steaming.
When adding water to cook the chicken (Step 4), instead of doubling and adding 1 full cup, only add 3/4 cup of water. The water should cover about 1/3 of the chicken. This makes it easier to sauté out the water after cooking the chicken.
How to make this Biryani with Potatoes
Potatoes
in biryani are a point of contention, with responses ranging from â
Is it even biryani if it doesnât have potatoes?
â to â
With potatoes, itâs
pulao
.â
Since I donât have a strong preference, I thought itâs best for me to explain how to add them and then leave it up to you.
To add potatoes to this recipe, peel and cube 2 small Russet potatoes and either 1) add them along with the tomatoes in Step 4 OR 2) or boil them separately with salt, then layer them in with the chicken or underneath the rice during the steaming/
dum
. Iâve also tried air frying the potatoes with a little oil and salt before steaming!
Alternative Meats and Cuts
Countless readers have reported success using boneless
chicken
,
lamb, goat
,
beef
, and more. Lamb or goat will require 2 hours to cook, and to compensate for the longer cook time, youâll need to add more water. If using boneless chicken, add 1/4 cup water instead of 1/2 and cook for 15 minutes. See
FAQs
for a
general cook time table
.
What to Serve with Biryani
Biryani is a stand-alone dish, and a simple or
Vegetable Raita
or
Mint Raita
will be enough alongside it.
Kachumber Salad
 or fresh, crunchy vegetables such as sliced onions, carrots, or cucumbers will add crunch and texture.Â
Mint Raita
Vegetable Raita
Kachumber Salad
Tried this recipe?
If you have a minute, please consider leaving a comment telling me how it was! You can also take a quick picture and upload it directly into the comments. If youâre on
Instagram
, please tag me so I can see your creations. I truly love hearing from you. Thank you!
4.94
(
259
ratings)
Pakistani Chicken Biryani (The BEST!)
Yield:
6
servings
Prep Time:
15
minutes
Cook Time:
2
hours
Total Time:
2
hours
15
minutes
An uncomplicated yet authentic Chicken Biryani recipe with simple, easy-to-follow instructions (no curveballs!) and mouthwatering, traditional Pakistani and Indian flavor. Tested to perfection!
1 1/4
lbs
(
567
g
)
bone-in, cut up, skinless chicken, cleaned and excess skin removed
Marinade
1/2
cup
(
115
g
)
plain whole milk yogurt
1
tbsp
neutral oil
2
tbsp
biryani masala (recipe in post)
,
or sub store-bought biryani masala
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 Πtsp if using store-bought biryani masala
Whole Spices
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)
Parboiled Rice
1 3/4
cups
(
~325-350
g
)
aged, long grain basmati rice
1 1/2
tbsp
kosher salt
1
tbsp
oil
1
tsp
lemon juice or vinegar
Biryani
1/4
cup
neutral oil
,
plus more as needed
2
tbsp
ghee
,
or sub butter
2
(
~400
g
)
medium yellow onions
,
thinly sliced or finely chopped
6-8
(
1
tbsp heaped
)
garlic cloves
,
crushed
1-
inch
(
1
tbsp heaped
)
ginger
,
crushed
1
(
75-80
g
)
small tomato
,
finely chopped
1-2
small green chili peppers (such as Thai or Serrano)
,
chopped
5
dried plums
,
(alu bukhara)
1/3 â 1/2
tsp
kosher salt
1
tsp
garam masala
,
may omit if using store-bought biryani masala
1/2
tsp
red chili flakes
,
optional
1
tsp
kewra essence
,
depending on strength
1
tsp
lemon juice
Layering/Topping
1/2
tsp
chaat masala or garam masala
1
tbsp
oil
1/4
cup
cilantro leaves
,
chopped
1-2
tbsp
mint leaves
,
chopped (or sub more cilantro)
1/8
tsp
yellow/orange food coloring mixed with 1 tbsp milk or water
1
(
5-7
slices
)
lemon
,
thinly sliced
In a medium bowl, combine the chicken with the ingredients listed under âmarinadeâ. Cover and set aside or refrigerate (ideally) up to overnight. When ready to use, allow the chicken to come to room temperature.
Thoroughly wash the rice and soak it in water. Set aside.
Heat a large, heavy bottomed pan over high heat. Add the oil, ghee, and onions and sautĂ© until the onions are golden (~15-20 minutes). Deglaze the pan with ÂŒ cup water. Once the water dries up, add the whole spices, garlic, and ginger and sautĂ© for another 2 minutes.
Add the chicken with its marinade and sautĂ© until it changes color (~2-3 minutes). Add the tomatoes, green chili pepper, and dried plum (alu bukhara) and stir to coat. Add Âœ cup water (the water should cover about 1/3 of the chicken) and bring to a gentle boil.
Turn the heat down to a gentle simmer (this is low heat on my
stovetop
), cover, and allow the chicken to cook for 30 minutes, stirring midway. While the chicken is cooking, proceed to the next step. Turn off the heat once the chicken has cooked.
Meanwhile, prepare the rice. Place a medium pot over high heat and bring 7 cups (1.75 quarts) of water to a boil (See Tip). Add salt, oil, and lemon juice/vinegar and stir. Once the water comes to a boil, drain and add the rice. Stir, and bring it back up to a boil. Once it comes to a boil again, boil for 5 minutes (no more than 5 minutes and 30 seconds), or until the rice is just cooked with a bite to it. It shouldnât get mushy when pressed between your fingers. (See Note 1) Drain and set aside.
Uncover the chicken. Raise the heat to medium-high to sauté out any excess water for 2-3 minutes. Add salt,
garam masala
, and red chili flakes for more heat (if desired). The oil will have separated from the âmasalaâ. Turn off the heat. Add kewra water and lemon juice and stir to combine.
Steaming ('Dum') â See Note 2 for How to Steam in the Oven
If needed, lightly oil the bottom of a dutch oven or stock/soup pot. Layer half of the drained rice. Sprinkle 1/4 tsp of the
chaat
/
garam masala
on top of the rice. Add in all the chicken, and top with the remaining rice. Sprinkle the remaining 1/4 tsp of
chaat
/
garam masala
. Drizzle in the colored milk and oil. (Optional: Sprinkle a pinch of food coloring directly for more variation in color.) Sprinkle the cilantro leaves and mint leaves, and arrange the lemon slices on top.
If your pan isnât heavy bottomed, place a heat diffuser, flat griddle, or tava underneath the pan to diffuse the heat. Layer the lid with a kitchen cloth (or aluminum foil) and seal tightly. The goal is to keep as much of the steam inside as possible. Turn on the heat to medium and allow the biryani to develop steam for 4-5 minutes. Youâll be able to feel the steam starting to escape the sides. Then turn down to the lowest heat and allow it to cook in its steam (âdumâ) for 20 minutes. Turn off the heat and allow the biryani to rest with the lid on for 10 minutes. Do not stir or mix. To serve, gently move on to platter with rice paddle or small plate. Serve hot with yogurt or
raita
.
Tip:
When boiling anything, cover with a lid to make it boil faster.
Note 1:
How long you boil will depend on the age of your rice (5 minutes for aged rice, 4 for younger/newly harvested). The rice should be just edible, but not fully cooked, as itâs more likely to break during the steaming/
dum
if allowed to cook fully. See post on how to
fix rice
if overcooked or undercooked.Â
Note 2: Steaming the Biryani in the Oven
I prefer a longer steam at lower heat to a shorter steam at higher heat. To steam in the oven:
Preheat Oven
to 200°F (93°C).
Layer
: Lightly oil/spray the bottom and sides of a deep, oven-safe casserole dish. Layer according the steaming instructions (drained rice, garam masala, additional toppings, chicken, then repeat.) Top with the colored milk, oil, herbs and lemon.
Seal
tightly with a lid or aluminum foil (or both).
Bake/Dum
for 1 hour and 30 minutes (more or less is fine).
If youâre in a rush, you can steam at 300°F-320°F (150°C-160°C) for 30 minutes.
Calories:
591
kcal
,
Carbohydrates:
62
g
,
Protein:
27
g
,
Fat:
26
g
,
Saturated Fat:
6
g
,
Cholesterol:
82
mg
,
Sodium:
2966
mg
,
Potassium:
562
mg
,
Fiber:
6
g
,
Sugar:
7
g
,
Vitamin A:
495
IU
,
Vitamin C:
21
mg
,
Calcium:
111
mg
,
Iron:
3
mg
Cuisine:
Indian, Pakistani |
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[Home](https://www.teaforturmeric.com/) » [Recipe Type](https://www.teaforturmeric.com/category/recipes/) » [Main Dishes](https://www.teaforturmeric.com/category/recipes/mains/) » [Chicken Main Dishes](https://www.teaforturmeric.com/category/recipes/mains/chicken-main-dishes/) » Pakistani Chicken Biryani Recipe (The BEST!)
# Pakistani Chicken Biryani Recipe (The BEST!)
*posted by* [Izzah Cheema](https://www.teaforturmeric.com/about-me/ "Visit Izzah Cheemaâs website") *on* November 13, 2020 *(updated December 10, 2025)*
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[4\.94 (259 ratings)](https://www.teaforturmeric.com/chicken-biryani/#respond)
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Behold! An authentic Chicken Biryani recipe with simple, easy-to-follow instructions (no curveballs!) and mouthwatering, traditional Pakistani and Indian flavor. This recipe includes tips on how to get fluffy rice, tender chicken, and the distinct biryani taste. Tested to perfection\!
> âI have tried several biryani recipes, none come near this one. Thank you for sharing this gem!â
>
> Rahul
It took me absolutely no effort to bring you this biryani recipe. All I had to do was find the best biryani in Houston, dissect it, hound poor Rizwan for details, perform 10+ trials, use the concepts in *[Salt Acid Fat Heat](https://www.teaforturmeric.com/recommends/sat-acid-fat-heat/)* to further perfect it, survey my [email list](https://teaforturmeric.ck.page/293e7f3865) for preferences, interpolate to figure out spice quantities, and you knowâŠcry a little.
In short, I literally ate, slept, and breathed biryani until I could proudly publish this most-beloved, highly requested recipe and do it justice. Phew. Letâs do this.
## Notes on the Ingredients for Chicken Biryani
Iâve intentionally chosen the ingredients and quantities to give this biryani a strong foundation. That said, this recipe can take quite a bit of substitutions and adaptations and still be excellent.
- **Onions:** You can either thinly slice them (more traditional) or finely chop. If using a food processor to do this, pulse to chop so that it doesnât blend into a paste.
- **Bone-in, cut up, skinless chicken**: I buy pre-cut up pieces of a whole [chicken](https://www.teaforturmeric.com/category/recipes/mains/chicken-main-dishes/), but bone-in, [skinless chicken thighs](https://www.teaforturmeric.com/bone-in-chicken-thigh-recipe/#skin_on_vs_skinless) work too.
- **Whole spices:** A generous amount of whole spices are a distinct characteristic of biryani. Of course, whole spices are meant to be discarded while eating. If you find them too much, you can always reduce the amount or place them in a spice/muslin bag.
- **Tomatoes:** Since biryani has lots of sour ingredients like yogurt, dried plums (alu Bukhara), and lemon, Iâve found keeping the tomatoes to a minimum gives it just the right amount of tang.
- **Yogurt:** Not only does a yogurt marinade make the chicken more tender and flavorful, but it also makes cooking the chicken much smoother. For a [dairy-free](https://www.teaforturmeric.com/category/dietary-preferences/dairy-free/) option, try using coconut milk.
- **Rice**: I suggest using [aged, long-grain basmati rice](https://www.teaforturmeric.com/recommends/basmati-rice/) you can find at some grocery stores, any Indian/Pakistani specialty store, or online.
- **Dried Plums (Alu Bukhara):** I always go for the helping of biryani with these sweet surprises. Alu Bukhara are often used in biryani to give a sweet, tangy taste. Theyâre usually available at South Asian grocery stores, but if you canât find them, you can either substitute with dried prunes or omit.
## How to make Chicken Biryani â 3 Main Steps
I believe this recipe is as easy as an authentic biryani recipe can be â no superfluous or tedious steps that donât contribute to big flavor. Youâll find that while it takes time, most of it is passive cooking time. And the end result is quite rewarding and impressive. These are **3 main parts** to making chicken biryani:
1. **Prepare the chicken curry**. Prepare the [biryani masala](https://www.teaforturmeric.com/chicken-biryani/#Biryani-Masala) (or use store-bought) and marinate the chicken. Start the chicken curry. While the chicken cooks over low heat, make the rice.
1. **Prepare the rice**. Bring a pot of water to a boil and parboil the rice. Drain and set aside.
1. **Bring it all together for a final steam (â*dum*â).** Layer half of the rice, all of the chicken, and then the remaining rice on top. Add the finishing touches. Allow steam to develop, then lower the heat and let the flavors meld.
## Biryani Masala
Pakistani biryani is heavy on spice (and flavor!), and is often made with biryani masala, or simply put, a medley of spices that come together to give it a distinct, *masaledar* (or spice-laden) taste.
I recommend you use the biryani masala recipe below (all you need is a good [spice grinder](https://www.teaforturmeric.com/recommends/shardor-coffee-spice-grinder/) and a few extra whole spices). If youâd prefer not to, you can substitute your favorite store-bought biryani masala**.** This recipe has been tested and works great with [Bombay Biryani Masala](https://www.teaforturmeric.com/recommends/shan-bombay-biryani-masala/).
**To make Biryani masala for this recipe,** combine the following ingredients in a spice grinder and process until mostly smooth. Makes ~2 tbsp, which is the exact quantity youâll need for this recipe.
- 1 medium dried bay leaf (tez patta)
- 2 dried button red chili peppers (sukhi lal mirch)
- 1 small whole mace (javetri)
- 1 2-inch cinnamon stick (daarchini)
- 4-5 whole cloves (loung)
- 1 black cardamom (badi elaichi)
- 1 star anise (baadiyan)
- 3-4 green cardamom pods (elaichi)
- 1 tsp roasted cumin seeds or black cumin seeds (shahzeera)
- 1/2 tsp black peppercorns (kaali mirch)
- 1/4 tsp fennel (saunf)
- 1/4 tsp carom seeds (ajwain)
**Note**: You donât have to have every single one of these spices to make a wonderful biryani. Donât worry if youâre missing some â itâll still give your biryani exceptional flavor\!
## How to make the chicken tender and flavorful
There are **3 components** that make the chicken tender and deeply flavored:
1. Marinate the chicken in spices and yogurt. This infuses the chicken with noticeable flavor. Ideally, marinate overnight or for at least a couple hours, but I tested and found that itâs still very tasty if you marinate just before making the biryani.
2. Take the chicken out of the fridge before you start preparing the biryani. Allowing the chicken to come closer to room temperature helps it cook more evenly and stay tender.
3. Lastly, after sautéing the chicken in the hot oil, add water and allow the chicken to simmer gently, covered, over low heat.
## How to parboil the rice to ensure fluffy rice in Biryani
Identifying doneness can be confusing, so Iâve simplified it by giving time parameters to take the guesswork out of boiling.
If youâre using the recommended [aged, long-grain basmati rice,](https://www.teaforturmeric.com/recommends/basmati-rice/) youâll need to boil for 5 minutes. If youâre using newly harvested basmati [rice](https://www.teaforturmeric.com/perfect-basmati-rice-in-a-rice-cooker/) often found in American grocery stores, itâll require a shorter boiling time (around 4 minutes).
**For reference, hereâs how my rice acts minute-to-minute:**
- At 3 minutes, the rice still has a raw center.
- At 4 minutes, the center has mostly cooked, but the rice kernel is still tough.
- Around 5 minutes, the rice starts to swell and the rice is just-cooked. In between 5 minutes and 5:30 seconds is when itâs ideal to stop boiling the rice.
- At 6 minutes, the rice is cooked, but starts to break easily without getting mushy.
- In between 7-8 minutes, the rice gets mushy once pressed between your fingers. This is a sign that itâs overcooked and is more likely to break during the âdumâ stage.
**Tip:** Drain the rice promptly so the hot water doesnât continue cooking the rice.
Also note that a little overcooked or undercooked rice is not going to ruin your biryani.
#### **Hereâs how to fix overcooked or undercooked rice:**
- **If you overcook your rice:**
\-Lay the just-boiled rice on a flat tray immediately after boiling to ensure it doesnât clump together.
\-Steam (dum) for a shorter time to avoid breakage.
- **If you undercook your rice:**
\-Sprinkle Πcup of water on top of the rice during the steam.
\-When covering the pot for steaming, use a damp kitchen cloth instead of dry to give extra moisture.
### More tips to avoid mushy rice
1. While the final chicken curry will have considerable amount of curry or â*wet* *masala*â, it shouldnât be watery.As the recipe suggests, sautĂ© out any excess moisture at the end and ensure that the oil has separated from the curry.
2. Once the steam (dum) stage is complete, do not stir. Use a rice paddle or small plastic plate to scoop it onto the serving platter.
3. Make sure you use the right kind of rice**.** [Aged, long-grain basmati rice](https://www.teaforturmeric.com/recommends/basmati-rice/) is naturally fluffier and perfect for biryani. Another good option is [Sella Basmati rice](https://www.teaforturmeric.com/recommends/sella-basmati-rice/), which is steamed while still in its husk. This variety is sturdier and can withstand a bit of overboiling better than traditional basmati.
4. A bit of acid from lemon or vinegar prevents the rice from sticking together.
## What is the perfect rice to meat ratio for Biryani?
Determining the right ratio of rice to meat can be tricky. I figured the best way to break this down is with this table:
| | | |
|---|---|---|
| **Amount of Chicken** | **Amount of Rice** | **Servings** |
| 2 œ lb (1130 g) | 3 œ cups (700 g) | 10-12 |
| 2\.2 lb (1 kg â 1000g) | 3 cups | 8-10 |
| 1 œ lb (680 g) | 2 Œ cups | 6-8 |
| **1 Πlb (587 g)** | **1 ٠cups** **(350 g)** | **4-6** |
| 1 lb (454 g) | 1 œ cups | 4 |
Ratios for Chicken and Rice
**Note** that these are my preferred ratios. Feel free to increase the rice by 1/4 cup if you prefer more rice and less chicken.
## How to get the authentic flavor of biryani
A whooping 52% of my email community found getting the taste right to be the most difficult part of making biryani. Hereâs what Iâve found:
1. A key component in getting the authentic flavor is to use much more spice (whole and ground) than what you would for a typical curry. The chicken marinade and curry should have intense flavor, otherwise itâll mellow out when combined with the rice.
2. Leading into this, there should be plenty of curry or â*wet* *masala*â to the chicken.
3. Lastly, the steaming (â*dum*â) is pivotal in marrying the flavors to give it the distinct biryani taste and aroma. In Rizwanâs words, â*biryani ka naam dum hai*â (biryani is all about the steaming).
## Steaming (âDumâ) for Chicken biryani
Iâve found Rizwanâs statement to be true. When steam permeates through the rice, spices, herbs, and chicken, it infuses the biryani with so much flavor that each bite is a treat.
### What Pot to Use for Steaming/Dum
Though you can use any pot or pan youâd like to prepare the chicken and parboil the rice, a [Dutch oven](https://www.teaforturmeric.com/recommends/le-creuset-cast-iron-dutch-oven/) or deep pot (at least 5 qt) will be helpful for the steaming (â*dum*â) stage.
Unless youâre making larger quantities, donât worry about buying a special pot for biryani. Iâve tried using a cheap dutch oven with a [tava](https://www.teaforturmeric.com/recommends/tava/) underneath and a [cast iron dutch oven](https://www.teaforturmeric.com/recommends/le-creuset-cast-iron-dutch-oven/) and both worked well. Here are a few tips:
1. Heavy-bottomed or cast iron dutch ovens take longer to develop steam, but they are better at preventing the rice from sticking to the pot.
2. If your pot isnât heavy bottomed, use a [heat diffuser](https://www.teaforturmeric.com/recommends/heat-diffuser/), flat griddle, or [tava](https://www.teaforturmeric.com/recommends/tava/) underneath it to prevent the rice from sticking to the bottom.
3. Use a Dutch oven or pot with straight edges. The goal during the steaming stage is to keep the steam inside, and deep, straight edged pots are better at retaining steam.
### Layering the Chicken Biryani
Iâve kept the layering simple, but you can make it as festive as youâd like by adding sliced tomatoes, store-bought/homemade fried onions, or green chili peppers in between or on top of the chicken and rice.
## Modifications
### How to Double the Recipe
Iâve tested this recipe several times with double the quantity. Hereâs whatâll change:
- Increase sauté times.
- Use larger pans (8-10 qt), especially for steaming.
- When adding water to cook the chicken (Step 4), instead of doubling and adding 1 full cup, only add 3/4 cup of water. The water should cover about 1/3 of the chicken. This makes it easier to sauté out the water after cooking the chicken.
### How to make this Biryani with Potatoes
[Potatoes](https://www.teaforturmeric.com/aloo-potato-recipes/) in biryani are a point of contention, with responses ranging from â*Is it even biryani if it doesnât have potatoes?*â to â*With potatoes, itâs [pulao](https://www.teaforturmeric.com/chicken-pulao-yakhni-pulao/).â*
Since I donât have a strong preference, I thought itâs best for me to explain how to add them and then leave it up to you.
- To add potatoes to this recipe, peel and cube 2 small Russet potatoes and either 1) add them along with the tomatoes in Step 4 OR 2) or boil them separately with salt, then layer them in with the chicken or underneath the rice during the steaming/*dum*. Iâve also tried air frying the potatoes with a little oil and salt before steaming\!
### Alternative Meats and Cuts
Countless readers have reported success using boneless [chicken](https://www.teaforturmeric.com/category/recipes/mains/chicken-main-dishes/), [lamb, goat](https://www.teaforturmeric.com/category/recipes/mains/goat-main-dishes/), [beef](https://www.teaforturmeric.com/category/recipes/mains/beef-main-dishes/), and more. Lamb or goat will require 2 hours to cook, and to compensate for the longer cook time, youâll need to add more water. If using boneless chicken, add 1/4 cup water instead of 1/2 and cook for 15 minutes. See [FAQs](https://www.teaforturmeric.com/frequently-asked-questions/) for a [general cook time table](https://www.teaforturmeric.com/frequently-asked-questions/#meat_cooked).
## What to Serve with Biryani
Biryani is a stand-alone dish, and a simple or [Vegetable Raita](https://www.teaforturmeric.com/vegetable-raita-recipe/) or [Mint Raita](https://www.teaforturmeric.com/cilantro-mint-raita-dahi-pudina-chutney/) will be enough alongside it. [Kachumber Salad](https://www.teaforturmeric.com/kachumber-salad/) or fresh, crunchy vegetables such as sliced onions, carrots, or cucumbers will add crunch and texture.
Mint Raita
Vegetable Raita
Kachumber Salad
**Tried this recipe?** If you have a minute, please consider leaving a comment telling me how it was! You can also take a quick picture and upload it directly into the comments. If youâre on [Instagram](https://www.instagram.com/teaforturmeric/), please tag me so I can see your creations. I truly love hearing from you. Thank you\!
4\.94 (259 ratings)
## Pakistani Chicken Biryani (The BEST!)
Yield: 6 servings
Prep Time: 15 minutes mins
Cook Time: 2 hours hrs
Total Time: 2 hours hrs 15 minutes mins
An uncomplicated yet authentic Chicken Biryani recipe with simple, easy-to-follow instructions (no curveballs!) and mouthwatering, traditional Pakistani and Indian flavor. Tested to perfection\!
[Print](https://www.teaforturmeric.com/wprm_print/pakistani-chicken-biryani-the-best)
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[Rate](https://www.teaforturmeric.com/chicken-biryani/#respond)
### Watch the Video
### Ingredients 1x 2x 3x
- 1 1/4 lbs (567 g) bone-in, cut up, skinless chicken, cleaned and excess skin removed
#### Marinade
- 1/2 cup (115 g) plain whole milk yogurt
- 1 tbsp [neutral oil](https://www.amazon.com/gp/product/B00K4QF4HO/ref=as_li_ss_tl?ie=UTF8&linkCode=ll1&tag=teaforturmeri-20&linkId=967b06e58eb3731b159e0e7800c66b3e&language=en_US)
- 2 tbsp [biryani masala (recipe in post)](https://www.teaforturmeric.com/chicken-biryani/#biryani-masala), or sub store-bought biryani masala
- 1 tsp [coriander powder](https://www.teaforturmeric.com/coriander-powder-ground-coriander/)
- 1/2 tsp [cumin powder](https://www.teaforturmeric.com/cumin-powder-ground-cumin/)
- 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 Πtsp if using store-bought biryani masala
#### Whole Spices
- 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)
#### Parboiled Rice
- 1 3/4 cups (~325-350 g) aged, long grain basmati rice
- 1 1/2 tbsp kosher salt
- 1 tbsp [oil](https://www.amazon.com/gp/product/B00K4QF4HO/ref=as_li_ss_tl?ie=UTF8&linkCode=ll1&tag=teaforturmeri-20&linkId=967b06e58eb3731b159e0e7800c66b3e&language=en_US)
- 1 tsp lemon juice or vinegar
#### Biryani
- 1/4 cup [neutral oil](https://www.amazon.com/gp/product/B00K4QF4HO/ref=as_li_ss_tl?ie=UTF8&linkCode=ll1&tag=teaforturmeri-20&linkId=967b06e58eb3731b159e0e7800c66b3e&language=en_US), plus more as needed
- 2 tbsp [ghee](https://amzn.to/3axvsj7), or sub butter
- 2 (~400 g) medium yellow onions, thinly sliced or finely chopped
- 6-8 (1 tbsp heaped) garlic cloves , crushed
- 1- inch (1 tbsp heaped) ginger, crushed
- 1 (75-80 g) small tomato, finely chopped
- 1-2 small green chili peppers (such as Thai or Serrano), chopped
- 5 dried plums , (alu bukhara)
- 1/3 â 1/2 tsp kosher salt
- 1 tsp [garam masala](https://www.teaforturmeric.com/garam-masala-recipe/), may omit if using store-bought biryani masala
- 1/2 tsp red chili flakes, optional
- 1 tsp [kewra essence](https://amzn.to/3kJQ6Qp), depending on strength
- 1 tsp lemon juice
#### Layering/Topping
- 1/2 tsp [chaat masala or garam masala](https://www.teaforturmeric.com/5-ingredient-chaat-masala/)
- 1 tbsp [oil](https://www.amazon.com/gp/product/B00K4QF4HO/ref=as_li_ss_tl?ie=UTF8&linkCode=ll1&tag=teaforturmeri-20&linkId=967b06e58eb3731b159e0e7800c66b3e&language=en_US)
- 1/4 cup cilantro leaves, chopped
- 1-2 tbsp mint leaves, chopped (or sub more cilantro)
- 1/8 tsp yellow/orange food coloring mixed with 1 tbsp milk or water
- 1 (5-7 slices) lemon, thinly sliced
#### For Serving
- [Vegetable Raita](https://www.teaforturmeric.com/vegetable-raita-recipe/), or
- [Cilantro/Mint Raita (Yogurt Chutney)](https://www.teaforturmeric.com/cilantro-mint-raita-dahi-pudina-chutney/)
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### Instructions
1. In a medium bowl, combine the chicken with the ingredients listed under âmarinadeâ. Cover and set aside or refrigerate (ideally) up to overnight. When ready to use, allow the chicken to come to room temperature.
2. Thoroughly wash the rice and soak it in water. Set aside.
3. Heat a large, heavy bottomed pan over high heat. Add the oil, ghee, and onions and sautĂ© until the onions are golden (~15-20 minutes). Deglaze the pan with ÂŒ cup water. Once the water dries up, add the whole spices, garlic, and ginger and sautĂ© for another 2 minutes.
4. Add the chicken with its marinade and sautĂ© until it changes color (~2-3 minutes). Add the tomatoes, green chili pepper, and dried plum (alu bukhara) and stir to coat. Add Âœ cup water (the water should cover about 1/3 of the chicken) and bring to a gentle boil.
5. Turn the heat down to a gentle simmer (this is low heat on my [stovetop](https://www.teaforturmeric.com/category/cooking-method/stovetop/)), cover, and allow the chicken to cook for 30 minutes, stirring midway. While the chicken is cooking, proceed to the next step. Turn off the heat once the chicken has cooked.
6. Meanwhile, prepare the rice. Place a medium pot over high heat and bring 7 cups (1.75 quarts) of water to a boil (See Tip). Add salt, oil, and lemon juice/vinegar and stir. Once the water comes to a boil, drain and add the rice. Stir, and bring it back up to a boil. Once it comes to a boil again, boil for 5 minutes (no more than 5 minutes and 30 seconds), or until the rice is just cooked with a bite to it. It shouldnât get mushy when pressed between your fingers. (See Note 1) Drain and set aside.
7. Uncover the chicken. Raise the heat to medium-high to sautĂ© out any excess water for 2-3 minutes. Add salt, [garam masala](https://www.teaforturmeric.com/garam-masala-recipe/), and red chili flakes for more heat (if desired). The oil will have separated from the âmasalaâ. Turn off the heat. Add kewra water and lemon juice and stir to combine.
#### Steaming ('Dum') â See Note 2 for How to Steam in the Oven
1. If needed, lightly oil the bottom of a dutch oven or stock/soup pot. Layer half of the drained rice. Sprinkle 1/4 tsp of the [chaat](https://www.teaforturmeric.com/5-ingredient-chaat-masala/)/[garam masala](https://www.teaforturmeric.com/garam-masala-recipe/) on top of the rice. Add in all the chicken, and top with the remaining rice. Sprinkle the remaining 1/4 tsp of [chaat](https://www.teaforturmeric.com/5-ingredient-chaat-masala/)/[garam masala](https://www.teaforturmeric.com/garam-masala-recipe/). Drizzle in the colored milk and oil. (Optional: Sprinkle a pinch of food coloring directly for more variation in color.) Sprinkle the cilantro leaves and mint leaves, and arrange the lemon slices on top.
2. If your pan isnât heavy bottomed, place a heat diffuser, flat griddle, or tava underneath the pan to diffuse the heat. Layer the lid with a kitchen cloth (or aluminum foil) and seal tightly. The goal is to keep as much of the steam inside as possible. Turn on the heat to medium and allow the biryani to develop steam for 4-5 minutes. Youâll be able to feel the steam starting to escape the sides. Then turn down to the lowest heat and allow it to cook in its steam (âdumâ) for 20 minutes. Turn off the heat and allow the biryani to rest with the lid on for 10 minutes. Do not stir or mix. To serve, gently move on to platter with rice paddle or small plate. Serve hot with yogurt or [raita](https://www.teaforturmeric.com/cilantro-mint-raita-dahi-pudina-chutney/).
### Notes
**Tip:** When boiling anything, cover with a lid to make it boil faster.
**Note 1:** How long you boil will depend on the age of your rice (5 minutes for aged rice, 4 for younger/newly harvested). The rice should be just edible, but not fully cooked, as itâs more likely to break during the steaming/*dum* if allowed to cook fully. See post on how to [fix rice](https://www.teaforturmeric.com/chicken-biryani/#fix-rice) if overcooked or undercooked.
**Note 2: Steaming the Biryani in the Oven**
I prefer a longer steam at lower heat to a shorter steam at higher heat. To steam in the oven:
1. **Preheat Oven** to 200°F (93°C).
2. **Layer**: Lightly oil/spray the bottom and sides of a deep, oven-safe casserole dish. Layer according the steaming instructions (drained rice, garam masala, additional toppings, chicken, then repeat.) Top with the colored milk, oil, herbs and lemon.
3. **Seal** tightly with a lid or aluminum foil (or both).
4. **Bake/Dum** for 1 hour and 30 minutes (more or less is fine).
If youâre in a rush, you can steam at 300°F-320°F (150°C-160°C) for 30 minutes.
Calories: 591kcal, Carbohydrates: 62g, Protein: 27g, Fat: 26g, Saturated Fat: 6g, Cholesterol: 82mg, Sodium: 2966mg, Potassium: 562mg, Fiber: 6g, Sugar: 7g, Vitamin A: 495IU, Vitamin C: 21mg, Calcium: 111mg, Iron: 3mg
Author: [Izzah Cheema](https://www.teaforturmeric.com/about-me/)
Course: [Main Course](https://www.teaforturmeric.com/category/recipes/mains/)
Cuisine: Indian, Pakistani
[Chicken Main Dishes](https://www.teaforturmeric.com/category/recipes/mains/chicken-main-dishes/) [Eid Recipes](https://www.teaforturmeric.com/category/islamic-holidays/eid-recipes/) [Gluten-free](https://www.teaforturmeric.com/category/dietary-preferences/gluten-free/) [Indian Recipes](https://www.teaforturmeric.com/category/traditional-recipes/indian/) [Pakistani Recipes](https://www.teaforturmeric.com/category/traditional-recipes/pakistani/) [Ramadan Recipes - Ideas for Suhoor, Iftar, and Dinner](https://www.teaforturmeric.com/category/islamic-holidays/ramadan-recipes/) [Rice](https://www.teaforturmeric.com/category/recipes/rice/) [Stovetop](https://www.teaforturmeric.com/category/cooking-method/stovetop/)
*posted by* Izzah Cheema *on* November 13, 2020 *(updated December 10, 2025)*
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4\.94 from 259 votes ([56 ratings without comment](https://www.teaforturmeric.com/chicken-biryani/))
### Leave a Comment & Rate this Recipe [Cancel reply](https://www.teaforturmeric.com/chicken-biryani/#respond)
1. **Jasmine** â
March 29, 2026 @ 5:26 pm
[Reply](https://www.teaforturmeric.com/chicken-biryani/#comment-54901)
I use your instructions all the time because biriyani is so complicated. It turns out great every time and Iâm so glad you made it very complex bc I can always take things out (like the plums)
Thereâs a Middle Eastern recipe that is cooked similarly called Kabsa! đ
- **[Izzah Cheema](https://www.teaforturmeric.com/about-me/)** â
March 30, 2026 @ 9:36 am
[Reply](https://www.teaforturmeric.com/chicken-biryani/#comment-54904)
This looks gorgeous!! Iâm glad youâre making it work for you. And yes, I love Kabsa too! Thanks for sharing!\!
2. **S** â
March 4, 2026 @ 3:27 pm
[Reply](https://www.teaforturmeric.com/chicken-biryani/#comment-54718)
I just wanted to let you know that I tried your Chicken Biryani recipe, and it was incredible. I followed the instructions exactly, and the results were amazing. This will definitely be my go-to recipe from now on.
- **[Asiya @ Tea for Turmeric](http://teaforturmeric.com/)** â
March 5, 2026 @ 9:52 am
[Reply](https://www.teaforturmeric.com/chicken-biryani/#comment-54722)
Looks amazing! So happy the biryani was a success\!
3. **Abeera** â
February 23, 2026 @ 1:06 pm
[Reply](https://www.teaforturmeric.com/chicken-biryani/#comment-54665)
Big fan of your recipes Izzah! I typically use saffron in making my heavily simplified version of biryani, do you think that would be a wise substitution for food coloring? The recipe is so methodical and precise, I wouldnât want to make any hasty substitutions\!
- **[Izzah Cheema](https://www.teaforturmeric.com/about-me/)** â
February 23, 2026 @ 1:16 pm
[Reply](https://www.teaforturmeric.com/chicken-biryani/#comment-54666)
Thanks so much, Abeera! Yes, thatâd be perfectly fine. Would love to hear how it turns out\!
4. **Wess W.** â
January 28, 2026 @ 1:14 am
[Reply](https://www.teaforturmeric.com/chicken-biryani/#comment-54419)
Hi â I made the biryani recipe and it turned out well. However, I feel the quintessential biryani aroma (Iâve eaten a lot of biryani in my lifetime and I only smelled it once when my parentâs Pakistani friend made biryani when I was a kid) was missing. Would using stone flower (dagad phool), which is used by some chefs, provide this aroma and umami boost to the biryani? Is there a reason why you donât use it in your recipe? Thank you\!
- **[Izzah Cheema](https://www.teaforturmeric.com/about-me/)** â
February 6, 2026 @ 9:08 am
[Reply](https://www.teaforturmeric.com/chicken-biryani/#comment-54548)
Thatâs such an interesting note, Wess! Iâm so curious to know what she used. I have never tried dagad phool, but thereâs actually a biryani flavoring essence that you can buy and use in place of kewra. Perhaps thatâs what she used? Hope that helps\!
5. **Briyani Lover** â
January 27, 2026 @ 12:55 pm
[Reply](https://www.teaforturmeric.com/chicken-biryani/#comment-54416)
Hi, Izzah.
You may be right. My sincere apologies, perhaps I did have a different flavour profile in mind. I read the many positive reviews of others too, so they definitely really like it. Keep up the good work.
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Behold! An authentic Chicken Biryani recipe with simple, easy-to-follow instructions (no curveballs!) and mouthwatering, traditional Pakistani and Indian flavor. This recipe includes tips on how to get fluffy rice, tender chicken, and the distinct biryani taste. Tested to perfection\!
> âI have tried several biryani recipes, none come near this one. Thank you for sharing this gem!â
>
> Rahul
It took me absolutely no effort to bring you this biryani recipe. All I had to do was find the best biryani in Houston, dissect it, hound poor Rizwan for details, perform 10+ trials, use the concepts in *[Salt Acid Fat Heat](https://www.teaforturmeric.com/recommends/sat-acid-fat-heat/)* to further perfect it, survey my [email list](https://teaforturmeric.ck.page/293e7f3865) for preferences, interpolate to figure out spice quantities, and you knowâŠcry a little.
In short, I literally ate, slept, and breathed biryani until I could proudly publish this most-beloved, highly requested recipe and do it justice. Phew. Letâs do this.
## Notes on the Ingredients for Chicken Biryani
Iâve intentionally chosen the ingredients and quantities to give this biryani a strong foundation. That said, this recipe can take quite a bit of substitutions and adaptations and still be excellent.
- **Onions:** You can either thinly slice them (more traditional) or finely chop. If using a food processor to do this, pulse to chop so that it doesnât blend into a paste.
- **Bone-in, cut up, skinless chicken**: I buy pre-cut up pieces of a whole [chicken](https://www.teaforturmeric.com/category/recipes/mains/chicken-main-dishes/), but bone-in, [skinless chicken thighs](https://www.teaforturmeric.com/bone-in-chicken-thigh-recipe/#skin_on_vs_skinless) work too.
- **Whole spices:** A generous amount of whole spices are a distinct characteristic of biryani. Of course, whole spices are meant to be discarded while eating. If you find them too much, you can always reduce the amount or place them in a spice/muslin bag.
- **Tomatoes:** Since biryani has lots of sour ingredients like yogurt, dried plums (alu Bukhara), and lemon, Iâve found keeping the tomatoes to a minimum gives it just the right amount of tang.
- **Yogurt:** Not only does a yogurt marinade make the chicken more tender and flavorful, but it also makes cooking the chicken much smoother. For a [dairy-free](https://www.teaforturmeric.com/category/dietary-preferences/dairy-free/) option, try using coconut milk.
- **Rice**: I suggest using [aged, long-grain basmati rice](https://www.teaforturmeric.com/recommends/basmati-rice/) you can find at some grocery stores, any Indian/Pakistani specialty store, or online.
- **Dried Plums (Alu Bukhara):** I always go for the helping of biryani with these sweet surprises. Alu Bukhara are often used in biryani to give a sweet, tangy taste. Theyâre usually available at South Asian grocery stores, but if you canât find them, you can either substitute with dried prunes or omit.
## How to make Chicken Biryani â 3 Main Steps
I believe this recipe is as easy as an authentic biryani recipe can be â no superfluous or tedious steps that donât contribute to big flavor. Youâll find that while it takes time, most of it is passive cooking time. And the end result is quite rewarding and impressive. These are **3 main parts** to making chicken biryani:
1. **Prepare the chicken curry**. Prepare the [biryani masala](https://www.teaforturmeric.com/chicken-biryani/#Biryani-Masala) (or use store-bought) and marinate the chicken. Start the chicken curry. While the chicken cooks over low heat, make the rice.
1. **Prepare the rice**. Bring a pot of water to a boil and parboil the rice. Drain and set aside.
1. **Bring it all together for a final steam (â*dum*â).** Layer half of the rice, all of the chicken, and then the remaining rice on top. Add the finishing touches. Allow steam to develop, then lower the heat and let the flavors meld.
## Biryani Masala
Pakistani biryani is heavy on spice (and flavor!), and is often made with biryani masala, or simply put, a medley of spices that come together to give it a distinct, *masaledar* (or spice-laden) taste.
I recommend you use the biryani masala recipe below (all you need is a good [spice grinder](https://www.teaforturmeric.com/recommends/shardor-coffee-spice-grinder/) and a few extra whole spices). If youâd prefer not to, you can substitute your favorite store-bought biryani masala**.** This recipe has been tested and works great with [Bombay Biryani Masala](https://www.teaforturmeric.com/recommends/shan-bombay-biryani-masala/).
**To make Biryani masala for this recipe,** combine the following ingredients in a spice grinder and process until mostly smooth. Makes ~2 tbsp, which is the exact quantity youâll need for this recipe.
- 1 medium dried bay leaf (tez patta)
- 2 dried button red chili peppers (sukhi lal mirch)
- 1 small whole mace (javetri)
- 1 2-inch cinnamon stick (daarchini)
- 4-5 whole cloves (loung)
- 1 black cardamom (badi elaichi)
- 1 star anise (baadiyan)
- 3-4 green cardamom pods (elaichi)
- 1 tsp roasted cumin seeds or black cumin seeds (shahzeera)
- 1/2 tsp black peppercorns (kaali mirch)
- 1/4 tsp fennel (saunf)
- 1/4 tsp carom seeds (ajwain)
**Note**: You donât have to have every single one of these spices to make a wonderful biryani. Donât worry if youâre missing some â itâll still give your biryani exceptional flavor\!
## How to make the chicken tender and flavorful
There are **3 components** that make the chicken tender and deeply flavored:
1. Marinate the chicken in spices and yogurt. This infuses the chicken with noticeable flavor. Ideally, marinate overnight or for at least a couple hours, but I tested and found that itâs still very tasty if you marinate just before making the biryani.
2. Take the chicken out of the fridge before you start preparing the biryani. Allowing the chicken to come closer to room temperature helps it cook more evenly and stay tender.
3. Lastly, after sautéing the chicken in the hot oil, add water and allow the chicken to simmer gently, covered, over low heat.
## How to parboil the rice to ensure fluffy rice in Biryani
Identifying doneness can be confusing, so Iâve simplified it by giving time parameters to take the guesswork out of boiling.
If youâre using the recommended [aged, long-grain basmati rice,](https://www.teaforturmeric.com/recommends/basmati-rice/) youâll need to boil for 5 minutes. If youâre using newly harvested basmati [rice](https://www.teaforturmeric.com/perfect-basmati-rice-in-a-rice-cooker/) often found in American grocery stores, itâll require a shorter boiling time (around 4 minutes).
**For reference, hereâs how my rice acts minute-to-minute:**
- At 3 minutes, the rice still has a raw center.
- At 4 minutes, the center has mostly cooked, but the rice kernel is still tough.
- Around 5 minutes, the rice starts to swell and the rice is just-cooked. In between 5 minutes and 5:30 seconds is when itâs ideal to stop boiling the rice.
- At 6 minutes, the rice is cooked, but starts to break easily without getting mushy.
- In between 7-8 minutes, the rice gets mushy once pressed between your fingers. This is a sign that itâs overcooked and is more likely to break during the âdumâ stage.
**Tip:** Drain the rice promptly so the hot water doesnât continue cooking the rice.
Also note that a little overcooked or undercooked rice is not going to ruin your biryani.
#### **Hereâs how to fix overcooked or undercooked rice:**
- **If you overcook your rice:**
\-Lay the just-boiled rice on a flat tray immediately after boiling to ensure it doesnât clump together.
\-Steam (dum) for a shorter time to avoid breakage.
- **If you undercook your rice:**
\-Sprinkle Πcup of water on top of the rice during the steam.
\-When covering the pot for steaming, use a damp kitchen cloth instead of dry to give extra moisture.
### More tips to avoid mushy rice
1. While the final chicken curry will have considerable amount of curry or â*wet* *masala*â, it shouldnât be watery.As the recipe suggests, sautĂ© out any excess moisture at the end and ensure that the oil has separated from the curry.
2. Once the steam (dum) stage is complete, do not stir. Use a rice paddle or small plastic plate to scoop it onto the serving platter.
3. Make sure you use the right kind of rice**.** [Aged, long-grain basmati rice](https://www.teaforturmeric.com/recommends/basmati-rice/) is naturally fluffier and perfect for biryani. Another good option is [Sella Basmati rice](https://www.teaforturmeric.com/recommends/sella-basmati-rice/), which is steamed while still in its husk. This variety is sturdier and can withstand a bit of overboiling better than traditional basmati.
4. A bit of acid from lemon or vinegar prevents the rice from sticking together.
## What is the perfect rice to meat ratio for Biryani?
Determining the right ratio of rice to meat can be tricky. I figured the best way to break this down is with this table:
| | | |
|---|---|---|
| **Amount of Chicken** | **Amount of Rice** | **Servings** |
| 2 œ lb (1130 g) | 3 œ cups (700 g) | 10-12 |
| 2\.2 lb (1 kg â 1000g) | 3 cups | 8-10 |
| 1 œ lb (680 g) | 2 Œ cups | 6-8 |
| **1 Πlb (587 g)** | **1 ٠cups** **(350 g)** | **4-6** |
| 1 lb (454 g) | 1 œ cups | 4 |
Ratios for Chicken and Rice
**Note** that these are my preferred ratios. Feel free to increase the rice by 1/4 cup if you prefer more rice and less chicken.
## How to get the authentic flavor of biryani
A whooping 52% of my email community found getting the taste right to be the most difficult part of making biryani. Hereâs what Iâve found:
1. A key component in getting the authentic flavor is to use much more spice (whole and ground) than what you would for a typical curry. The chicken marinade and curry should have intense flavor, otherwise itâll mellow out when combined with the rice.
2. Leading into this, there should be plenty of curry or â*wet* *masala*â to the chicken.
3. Lastly, the steaming (â*dum*â) is pivotal in marrying the flavors to give it the distinct biryani taste and aroma. In Rizwanâs words, â*biryani ka naam dum hai*â (biryani is all about the steaming).
## Steaming (âDumâ) for Chicken biryani
Iâve found Rizwanâs statement to be true. When steam permeates through the rice, spices, herbs, and chicken, it infuses the biryani with so much flavor that each bite is a treat.
### What Pot to Use for Steaming/Dum
Though you can use any pot or pan youâd like to prepare the chicken and parboil the rice, a [Dutch oven](https://www.teaforturmeric.com/recommends/le-creuset-cast-iron-dutch-oven/) or deep pot (at least 5 qt) will be helpful for the steaming (â*dum*â) stage.
Unless youâre making larger quantities, donât worry about buying a special pot for biryani. Iâve tried using a cheap dutch oven with a [tava](https://www.teaforturmeric.com/recommends/tava/) underneath and a [cast iron dutch oven](https://www.teaforturmeric.com/recommends/le-creuset-cast-iron-dutch-oven/) and both worked well. Here are a few tips:
1. Heavy-bottomed or cast iron dutch ovens take longer to develop steam, but they are better at preventing the rice from sticking to the pot.
2. If your pot isnât heavy bottomed, use a [heat diffuser](https://www.teaforturmeric.com/recommends/heat-diffuser/), flat griddle, or [tava](https://www.teaforturmeric.com/recommends/tava/) underneath it to prevent the rice from sticking to the bottom.
3. Use a Dutch oven or pot with straight edges. The goal during the steaming stage is to keep the steam inside, and deep, straight edged pots are better at retaining steam.
### Layering the Chicken Biryani
Iâve kept the layering simple, but you can make it as festive as youâd like by adding sliced tomatoes, store-bought/homemade fried onions, or green chili peppers in between or on top of the chicken and rice.
## Modifications
### How to Double the Recipe
Iâve tested this recipe several times with double the quantity. Hereâs whatâll change:
- Increase sauté times.
- Use larger pans (8-10 qt), especially for steaming.
- When adding water to cook the chicken (Step 4), instead of doubling and adding 1 full cup, only add 3/4 cup of water. The water should cover about 1/3 of the chicken. This makes it easier to sauté out the water after cooking the chicken.
### How to make this Biryani with Potatoes
[Potatoes](https://www.teaforturmeric.com/aloo-potato-recipes/) in biryani are a point of contention, with responses ranging from â*Is it even biryani if it doesnât have potatoes?*â to â*With potatoes, itâs [pulao](https://www.teaforturmeric.com/chicken-pulao-yakhni-pulao/).â*
Since I donât have a strong preference, I thought itâs best for me to explain how to add them and then leave it up to you.
- To add potatoes to this recipe, peel and cube 2 small Russet potatoes and either 1) add them along with the tomatoes in Step 4 OR 2) or boil them separately with salt, then layer them in with the chicken or underneath the rice during the steaming/*dum*. Iâve also tried air frying the potatoes with a little oil and salt before steaming\!
### Alternative Meats and Cuts
Countless readers have reported success using boneless [chicken](https://www.teaforturmeric.com/category/recipes/mains/chicken-main-dishes/), [lamb, goat](https://www.teaforturmeric.com/category/recipes/mains/goat-main-dishes/), [beef](https://www.teaforturmeric.com/category/recipes/mains/beef-main-dishes/), and more. Lamb or goat will require 2 hours to cook, and to compensate for the longer cook time, youâll need to add more water. If using boneless chicken, add 1/4 cup water instead of 1/2 and cook for 15 minutes. See [FAQs](https://www.teaforturmeric.com/frequently-asked-questions/) for a [general cook time table](https://www.teaforturmeric.com/frequently-asked-questions/#meat_cooked).
## What to Serve with Biryani
Biryani is a stand-alone dish, and a simple or [Vegetable Raita](https://www.teaforturmeric.com/vegetable-raita-recipe/) or [Mint Raita](https://www.teaforturmeric.com/cilantro-mint-raita-dahi-pudina-chutney/) will be enough alongside it. [Kachumber Salad](https://www.teaforturmeric.com/kachumber-salad/) or fresh, crunchy vegetables such as sliced onions, carrots, or cucumbers will add crunch and texture.
Mint Raita
Vegetable Raita
Kachumber Salad
**Tried this recipe?** If you have a minute, please consider leaving a comment telling me how it was! You can also take a quick picture and upload it directly into the comments. If youâre on [Instagram](https://www.instagram.com/teaforturmeric/), please tag me so I can see your creations. I truly love hearing from you. Thank you\!
4\.94 (259 ratings)
## Pakistani Chicken Biryani (The BEST!)
Yield: 6 servings
Prep Time: 15 minutes
Cook Time: 2 hours
Total Time: 2 hours 15 minutes
An uncomplicated yet authentic Chicken Biryani recipe with simple, easy-to-follow instructions (no curveballs!) and mouthwatering, traditional Pakistani and Indian flavor. Tested to perfection\!
- 1 1/4 lbs (567 g) bone-in, cut up, skinless chicken, cleaned and excess skin removed
#### Marinade
- 1/2 cup (115 g) plain whole milk yogurt
- 1 tbsp [neutral oil](https://www.amazon.com/gp/product/B00K4QF4HO/ref=as_li_ss_tl?ie=UTF8&linkCode=ll1&tag=teaforturmeri-20&linkId=967b06e58eb3731b159e0e7800c66b3e&language=en_US)
- 2 tbsp [biryani masala (recipe in post)](https://www.teaforturmeric.com/chicken-biryani/#biryani-masala), or sub store-bought biryani masala
- 1 tsp [coriander powder](https://www.teaforturmeric.com/coriander-powder-ground-coriander/)
- 1/2 tsp [cumin powder](https://www.teaforturmeric.com/cumin-powder-ground-cumin/)
- 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 Πtsp if using store-bought biryani masala
#### Whole Spices
- 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)
#### Parboiled Rice
- 1 3/4 cups (~325-350 g) aged, long grain basmati rice
- 1 1/2 tbsp kosher salt
- 1 tbsp [oil](https://www.amazon.com/gp/product/B00K4QF4HO/ref=as_li_ss_tl?ie=UTF8&linkCode=ll1&tag=teaforturmeri-20&linkId=967b06e58eb3731b159e0e7800c66b3e&language=en_US)
- 1 tsp lemon juice or vinegar
#### Biryani
- 1/4 cup [neutral oil](https://www.amazon.com/gp/product/B00K4QF4HO/ref=as_li_ss_tl?ie=UTF8&linkCode=ll1&tag=teaforturmeri-20&linkId=967b06e58eb3731b159e0e7800c66b3e&language=en_US), plus more as needed
- 2 tbsp [ghee](https://amzn.to/3axvsj7), or sub butter
- 2 (~400 g) medium yellow onions, thinly sliced or finely chopped
- 6-8 (1 tbsp heaped) garlic cloves , crushed
- 1- inch (1 tbsp heaped) ginger, crushed
- 1 (75-80 g) small tomato, finely chopped
- 1-2 small green chili peppers (such as Thai or Serrano), chopped
- 5 dried plums , (alu bukhara)
- 1/3 â 1/2 tsp kosher salt
- 1 tsp [garam masala](https://www.teaforturmeric.com/garam-masala-recipe/), may omit if using store-bought biryani masala
- 1/2 tsp red chili flakes, optional
- 1 tsp [kewra essence](https://amzn.to/3kJQ6Qp), depending on strength
- 1 tsp lemon juice
#### Layering/Topping
- 1/2 tsp [chaat masala or garam masala](https://www.teaforturmeric.com/5-ingredient-chaat-masala/)
- 1 tbsp [oil](https://www.amazon.com/gp/product/B00K4QF4HO/ref=as_li_ss_tl?ie=UTF8&linkCode=ll1&tag=teaforturmeri-20&linkId=967b06e58eb3731b159e0e7800c66b3e&language=en_US)
- 1/4 cup cilantro leaves, chopped
- 1-2 tbsp mint leaves, chopped (or sub more cilantro)
- 1/8 tsp yellow/orange food coloring mixed with 1 tbsp milk or water
- 1 (5-7 slices) lemon, thinly sliced
1. In a medium bowl, combine the chicken with the ingredients listed under âmarinadeâ. Cover and set aside or refrigerate (ideally) up to overnight. When ready to use, allow the chicken to come to room temperature.
2. Thoroughly wash the rice and soak it in water. Set aside.
3. Heat a large, heavy bottomed pan over high heat. Add the oil, ghee, and onions and sautĂ© until the onions are golden (~15-20 minutes). Deglaze the pan with ÂŒ cup water. Once the water dries up, add the whole spices, garlic, and ginger and sautĂ© for another 2 minutes.
4. Add the chicken with its marinade and sautĂ© until it changes color (~2-3 minutes). Add the tomatoes, green chili pepper, and dried plum (alu bukhara) and stir to coat. Add Âœ cup water (the water should cover about 1/3 of the chicken) and bring to a gentle boil.
5. Turn the heat down to a gentle simmer (this is low heat on my [stovetop](https://www.teaforturmeric.com/category/cooking-method/stovetop/)), cover, and allow the chicken to cook for 30 minutes, stirring midway. While the chicken is cooking, proceed to the next step. Turn off the heat once the chicken has cooked.
6. Meanwhile, prepare the rice. Place a medium pot over high heat and bring 7 cups (1.75 quarts) of water to a boil (See Tip). Add salt, oil, and lemon juice/vinegar and stir. Once the water comes to a boil, drain and add the rice. Stir, and bring it back up to a boil. Once it comes to a boil again, boil for 5 minutes (no more than 5 minutes and 30 seconds), or until the rice is just cooked with a bite to it. It shouldnât get mushy when pressed between your fingers. (See Note 1) Drain and set aside.
7. Uncover the chicken. Raise the heat to medium-high to sautĂ© out any excess water for 2-3 minutes. Add salt, [garam masala](https://www.teaforturmeric.com/garam-masala-recipe/), and red chili flakes for more heat (if desired). The oil will have separated from the âmasalaâ. Turn off the heat. Add kewra water and lemon juice and stir to combine.
#### Steaming ('Dum') â See Note 2 for How to Steam in the Oven
1. If needed, lightly oil the bottom of a dutch oven or stock/soup pot. Layer half of the drained rice. Sprinkle 1/4 tsp of the [chaat](https://www.teaforturmeric.com/5-ingredient-chaat-masala/)/[garam masala](https://www.teaforturmeric.com/garam-masala-recipe/) on top of the rice. Add in all the chicken, and top with the remaining rice. Sprinkle the remaining 1/4 tsp of [chaat](https://www.teaforturmeric.com/5-ingredient-chaat-masala/)/[garam masala](https://www.teaforturmeric.com/garam-masala-recipe/). Drizzle in the colored milk and oil. (Optional: Sprinkle a pinch of food coloring directly for more variation in color.) Sprinkle the cilantro leaves and mint leaves, and arrange the lemon slices on top.
2. If your pan isnât heavy bottomed, place a heat diffuser, flat griddle, or tava underneath the pan to diffuse the heat. Layer the lid with a kitchen cloth (or aluminum foil) and seal tightly. The goal is to keep as much of the steam inside as possible. Turn on the heat to medium and allow the biryani to develop steam for 4-5 minutes. Youâll be able to feel the steam starting to escape the sides. Then turn down to the lowest heat and allow it to cook in its steam (âdumâ) for 20 minutes. Turn off the heat and allow the biryani to rest with the lid on for 10 minutes. Do not stir or mix. To serve, gently move on to platter with rice paddle or small plate. Serve hot with yogurt or [raita](https://www.teaforturmeric.com/cilantro-mint-raita-dahi-pudina-chutney/).
**Tip:** When boiling anything, cover with a lid to make it boil faster.
**Note 1:** How long you boil will depend on the age of your rice (5 minutes for aged rice, 4 for younger/newly harvested). The rice should be just edible, but not fully cooked, as itâs more likely to break during the steaming/*dum* if allowed to cook fully. See post on how to [fix rice](https://www.teaforturmeric.com/chicken-biryani/#fix-rice) if overcooked or undercooked.
**Note 2: Steaming the Biryani in the Oven**
I prefer a longer steam at lower heat to a shorter steam at higher heat. To steam in the oven:
1. **Preheat Oven** to 200°F (93°C).
2. **Layer**: Lightly oil/spray the bottom and sides of a deep, oven-safe casserole dish. Layer according the steaming instructions (drained rice, garam masala, additional toppings, chicken, then repeat.) Top with the colored milk, oil, herbs and lemon.
3. **Seal** tightly with a lid or aluminum foil (or both).
4. **Bake/Dum** for 1 hour and 30 minutes (more or less is fine).
If youâre in a rush, you can steam at 300°F-320°F (150°C-160°C) for 30 minutes.
Calories: 591kcal, Carbohydrates: 62g, Protein: 27g, Fat: 26g, Saturated Fat: 6g, Cholesterol: 82mg, Sodium: 2966mg, Potassium: 562mg, Fiber: 6g, Sugar: 7g, Vitamin A: 495IU, Vitamin C: 21mg, Calcium: 111mg, Iron: 3mg
Cuisine: Indian, Pakistani |
| Shard | 156 (laksa) |
| Root Hash | 2822322420398796556 |
| Unparsed URL | com,teaforturmeric!www,/chicken-biryani/ s443 |