Pakistani style_Chicken biryani_step by step

Pakistani style_Chicken biryani_step by step

(for 6 persons)


Good quality Basmati rice 3 cup (washed and soaked)

Chicken  1 kg, cut into  pieces)

Clarified butter or oil 1/2 cup

Onions 4 (sliced)

Ginger paste 2 tbsp

Garlic paste 2 tbsp

Red chili powder 1 tbsp

Turmeric powder ½ tsp

Roasted coriander powder 1 tsp

Roasted cumin powder 1 tsp

Salt 1 n 1/2 tsp

Cinnamon sticks 3

Green cardamom 4

Cloves 6

Black pepper 5

Bay leaf

cumin 1 tsp

badyaan flower 3

Kewra essence 1/4 tsp

Ripe tomatoes 5 (chopped)

Yogurt 1 cup(beaten)

Fresh coriander hand full (roughly chopped)

Mint leave hand full (roughly chopped)

Green chili 8 (slit)

Yellow food colour 1/2 tsp

lemon juice 1 tsp

Cooking Directions

Heat clarified butter in a pot.

Add sliced onion, fry till they are golden brown.


Then add whole (spices)garam masala



Add in ginger paste and garlic paste, fry again till it releases aroma.

Then add chicken, cook nicely till the oil starts to float.

Now mix in well beaten yogurt and tomatoes, cook for some time till the tomatoes are a bit pulpy.

Mix in salt, red chili powder, turmeric ,coriander powder,cumin powder and add half cup of water.


Simmer on low flame till the oil starts to float.


Now add fresh coriander, mint leaves ;lemon juice and green chilies, fry again for few minutes. Take it off the flame.

For rice…

Now fill a large pot with four liter water,  1 n1/2 tsp salt, one lemon peel, two bay leaves and 1 tsp cumin. Bring it to a rolling boil.

Add rice to boiling water and cook till 3/4 done. Meanwhile strain the clarified butter from the chicken gravy and keep aside.

Strain the rice in a strainer.


Now spread a little clarified butter from the chicken gravy in a large pot.

Spread a layer of rice over it. Spread chicken with little gravy over the rice. Top it with another layer of rice. Then another layer of chicken with gravy. Finish with last layer of rice.

Now pour the clarified butter .

Mix kewra essence ,2 tbsp milk and yellow food colour and pour on top of all over the rice.


Spread a thick cloth over the mouth of the pan and cover it with a tight lid.

Heat a griddle pan and place the pot over it.

Steam the biryani over very low heat for 15 minutes.

Serve hot with raita.


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