Pakistani Chicken Biryani Recipe-Chicken Biryani Pakistani Style (2024)

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Pakistani Chicken Biryani recipe-A chicken biryani recipe made in Pakistani Style with chicken and potatoes.Pakistani Chicken Biryani is not much different from the Indian Chicken Biryani.If you aren’t familiar with the biryani, you might even be forgiven if you mistake one for the other.

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I was introduced to the Pakistani style of cooking after coming to Dubai having a quite a few neighbours.Even though I have been seeing various types of biryanis ever since childhood, I was pleasantly surprised to see potatoes in the biryani for the first time ever in my life.

In my house, it was definitely not a common thing to cook the biryani with the potatoes.It was only added to the vegetable dum biryani.The use of India Gate – White Basmati Rice – Classictransforms the the taste from home-made to restaurant style.

I strongly recommend using India Gate Classicfor all your biryani recipes, I feel no other rice comes close.And no, I was certainly not paid to say this. It is the rice that we have been using it at my home when I was small too.

So if you get this rice in the place that you live, definitely do try to use it.As I am a big fan of potatoes, this was truly an amazing thing for me as I can now enjoy the goodness of two favorite things in one dish.

For the pakistani chicken biryani, you will have to fry the potatoes and then cook the chicken yakhni and mix it with the par boiled rice.

Traditionally few more spices are added to the pakistani chicken biryani but I don’t add it as it is not commonly added in my home.

I have seen even aloo bukhara(is it prunes?) added to it, I have skipped that too, but if you prefer and like it, please do add it for the most authentic finish.

Serve it withRaita, Bagara Baingan or Baingan Bharta.

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Let’s get started with pakistani chicken biryani recipe

Pakistani Chicken Biryani Recipe

Fareeha

Pakistani chicken biryani recipe-a delicious and tasty chicken biryani recipe, which is pretty easy and quick to make.

4.67 from 3 votes

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Prep Time 15 minutes mins

Cook Time 1 hour hr 15 minutes mins

Total Time 1 hour hr 30 minutes mins

Course Main

Cuisine Pakistani

Ingredients

1 chicken cut into large pieces
1 kg basmati rice
1/2 cup oil/ghee
4-5 potatoes cubed
3-4 green chili slit/hari mirch
4 cardamom/elaichi
4 cloves/laung
1 inch piece of cinnamon/dal chini
1 tsp shahi jeera
4 onions/pyaaz finely sliced
3 tbsp ginger garlic paste/adrak lahsun
4 to matoes pureed
2 cups yogurt/dahi
2 tsp crushed red chili flakes / lal mirch
salt to taste
bunch of mint leaves / pudina
bunch of coriander leaves / cilantro / hara dhaniya
orange food coloring optional

Instructions

Wash the chicken thoroughly and set aside.
Wash and soak the basmati rice for an hour.
Heat oil in a large pan and fry the potatoes till golden brown. Remove the potatoes from the pan and set aside.
In the same oil, add the green chili, cloves, cardamom, cinnamon, shahi jeera and onion. Fry till the onion turns lightly golden brown color. Now add the ginger garlic paste and fry till the raw smell evaporates from it.
Add the chicken and fry till it is done and add the tomato puree, yogurt, red chili flakes, salt, coriander leaves/cilantro and mint leaves. Cook on high heat till it the oil starts leaving the side of the pan. Add the potatoes and give it a gentle stir.
Now get your rice ready.
Boil sufficient water in a large vessel to cook the rice. Add salt and a tbsp of oil to the water. The oil helps to keep the rice seperate. Add rice to the boiling water.
Cook rice to 70% (This step is absolute crucial. Do not leave the kitchen at this point. If you don’t know how to identify the cooking of the rice. See notes below).
Add rice to the yakhni. Do not mix. Spread a tbsp of ghee on top of the rice. Spread the food coloring on top of the rice now.
Cover with foil and close the lid. The foil do not let the steam escape.
Place on a tawa on cook on low heat for 15 minutes. If you do not have a tawa, cook on low flame for 10 minutes. (see Notes)
Mix the rice and gravy gently before serving. Serve hot with Raita or bagare baingan

Notes

To cook the rice perfectly, bring the water to a boil, add rice. When the water starts boiling again, cook for another 5 minutes. This absolutely depends upon the quality of the rice. When you press the rice between your fingers, it shouldn’t feel like a grain or feel cooked. It is somewhere in between. It is half grainy.
When you cook on a tawa, the bottom doesn’t get burnt.
Some people cover the lid edges with chapati dough to conceal the steam. Lazy me, opt for foil instead.

Signing off until next time,

Fareeha.

This recipe was originally published in November 2015. It has been retested and updated with reader feedback. The recipe has been made printable and checkboxes added for following the steps easily.

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