🌍 Country of Origin:
Pakistan – A country renowned for its bold, spicy, and aromatic cuisine. Biryani is one of its most iconic dishes, often served at weddings, festivals, and family gatherings.
🍛 What is Chicken Biryani?
Biryani is a layered rice dish made with fragrant basmati rice, marinated chicken, and a blend of spices and herbs, often cooked together in one pot for a rich and flavorful experience.
🧂 Ingredients (Serves 5–6):
For the Chicken Marinade:
1 kg (2.2 lbs) chicken (bone-in pieces preferred)
1 cup plain yogurt
2 tbsp ginger-garlic paste
1 tsp red chili powder
1/2 tsp turmeric powder
1 tsp garam masala
1 tsp salt
Juice of 1 lemon
1 cup plain yogurt
2 tbsp ginger-garlic paste
1 tsp red chili powder
1/2 tsp turmeric powder
1 tsp garam masala
1 tsp salt
Juice of 1 lemon
For the Rice:
3 cups basmati rice
6–8 cups water
1 tsp cumin seeds
2–3 cloves
1 bay leaf
1/2 tsp salt
6–8 cups water
1 tsp cumin seeds
2–3 cloves
1 bay leaf
1/2 tsp salt
For Cooking:
2 large onions, thinly sliced
2 medium tomatoes, chopped
1/2 cup fresh chopped cilantro (coriander leaves)
1/4 cup fresh mint leaves
1/4 cup cooking oil or ghee
A few strands of saffron soaked in 3 tbsp warm milk (optional)
1/2 tsp garam masala for layering
1/2 cup fried onions for garnish (optional)
2 medium tomatoes, chopped
1/2 cup fresh chopped cilantro (coriander leaves)
1/4 cup fresh mint leaves
1/4 cup cooking oil or ghee
A few strands of saffron soaked in 3 tbsp warm milk (optional)
1/2 tsp garam masala for layering
1/2 cup fried onions for garnish (optional)
🔪 Step-by-Step Instructions:
1. Marinate the Chicken:
In a large bowl, mix all marinade ingredients and coat chicken pieces.
Cover and refrigerate for at least 2 hours, preferably overnight.
Cover and refrigerate for at least 2 hours, preferably overnight.
2. Prepare the Rice:
Wash basmati rice thoroughly and soak it in water for 30 minutes.
Boil water with salt, cumin, bay leaf, and cloves.
Add soaked rice and cook until 70% cooked (firm to the bite).
Drain the rice and set aside.
Boil water with salt, cumin, bay leaf, and cloves.
Add soaked rice and cook until 70% cooked (firm to the bite).
Drain the rice and set aside.
3. Fry the Onions:
In a heavy-bottomed pot, heat oil or ghee.
Fry sliced onions until golden brown. Remove half for garnishing.
Fry sliced onions until golden brown. Remove half for garnishing.
4. Cook the Chicken:
Add chopped tomatoes to the remaining onions and cook until soft.
Add the marinated chicken. Cook uncovered for 10–15 minutes until chicken is mostly cooked and sauce thickens.
Add the marinated chicken. Cook uncovered for 10–15 minutes until chicken is mostly cooked and sauce thickens.
5. Layer the Biryani:
Turn heat to low.
Layer half the rice over the chicken. Sprinkle some chopped mint, coriander, fried onions, and a pinch of garam masala.
Add the remaining rice and repeat the garnishing layers.
Pour saffron milk over the top if using.
Layer half the rice over the chicken. Sprinkle some chopped mint, coriander, fried onions, and a pinch of garam masala.
Add the remaining rice and repeat the garnishing layers.
Pour saffron milk over the top if using.
6. Steam (Dum) Cooking:
Cover tightly with a lid. You can seal the pot edges with dough for best results.
Cook on very low heat for 20–25 minutes.
Let it rest for 10 minutes before opening.
Cook on very low heat for 20–25 minutes.
Let it rest for 10 minutes before opening.
🍽️ Serving Suggestions:
Serve hot with raita (yogurt with cucumber and spices), salad, or chutney.
Best enjoyed with a cold glass of lassi (yogurt drink).
Best enjoyed with a cold glass of lassi (yogurt drink).
🧭 Cultural Insight:
Biryani originated in the Mughal royal kitchens and became a beloved dish across South Asia. In Pakistan, it’s not just food – it’s an emotion, often at the center of family events and celebrations.
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