Chicken marinated in yogurt, garlic, ginger, and spices, the key to flavorful and tender biryani.

Simple Pakistani Chicken Biryani Recipe for US Home Cooks

Biryani is a beloved South Asian dish that combines fragrant basmati rice, tender chicken, and an aromatic blend of spices. This simplified version of the traditional Pakistani chicken biryani recipe is tailored for US kitchens using easily accessible ingredients while still maintaining the authentic flavors. Follow this step-by-step guide to create a delicious meal that will impress your family and friends.

Ingredients

To make this chicken biryani, you'll need:

• For the Rice:

  • 2 cups of basmati rice (available in most grocery stores)
  • 4 cups of water
  • 1 cinnamon stick
  • 2-3 cardamom pods
  • 1 bay leaf
  • Salt to taste

• For the Chicken Marinade:

  • 1 lb boneless chicken, cut into chunks
  • 1 cup plain yogurt
  • 1 tablespoon ginger-garlic paste
  • 1 teaspoon turmeric powder
  • 1 teaspoon red chili powder (adjust to your heat preference)
  • 1 teaspoon cumin powder
  • Salt to taste

• For the Biryani Base:

  • 2 medium onions, thinly sliced
  • 2 tomatoes, chopped
  • 1 tablespoon biryani masala (store-bought or homemade)
  • 1 teaspoon garam masala
  • 2-3 green chilies, sliced
  • 1/4 cup fresh cilantro, chopped
  • 1/4 cup fresh mint leaves, chopped
  • 1/4 cup vegetable oil
  • 2 tablespoons ghee or butter
  • 1 teaspoon saffron threads (optional)
  • 1/4 cup warm milk (for saffron infusion)

Step 1: Prepare the Rice

1. Rinse the basmati rice under cold water until the water runs clear. This helps remove excess starch, ensuring fluffy, non-sticky rice.
2. Boil 4 cups of water in a large pot. Add salt, cinnamon stick, cardamom pods, and bay leaf to infuse the rice with flavor.
3. Add the rice and cook it until it’s 80% done (about 7-8 minutes). The grains should still be slightly firm as they will finish cooking with the chicken. Drain the rice and set aside.

Step 2: Marinate the Chicken

1. In a large bowl, combine yogurt, ginger-garlic paste, turmeric, red chili powder, cumin powder, and salt. Mix well.
   
   
2. Add the chicken chunks to the marinade, ensuring each piece is well coated. Cover and let it marinate for at least 30 minutes (overnight if possible for the best flavor).

Step 3: Make the Biryani Base

1. Heat oil in a large pan over medium heat. Add the sliced onions and fry until they turn golden brown. This step adds a rich caramelized flavor to the dish.
   
   
2. Add the chopped tomatoes and cook until they soften and blend with the onions.
   
   
3. Add the marinated chicken to the pan and cook for 8-10 minutes until the chicken is cooked through.
   
   
4. Stir in the biryani masala, garam masala, green chilies, and a bit of salt. Cook for another 2 minutes to let the spices blend well with the chicken.
   
   
5. Add half the chopped cilantro and mint to the chicken mixture.

Step 4: Layer the Biryani

1. In a separate pot, layer half of the partially cooked rice at the bottom.
2. Add the cooked chicken mixture on top of the rice.
3. Cover the chicken with the remaining rice.
4. Garnish with the remaining cilantro, mint, saffron threads (if using), and drizzle the warm milk infused with saffron over the top.

Step 5: Cook on Low Heat (Dum)

1. Cover the pot tightly with a lid and cook on very low heat for 15-20 minutes. This method, known as "dum," allows the rice and chicken to steam together, letting the flavors meld beautifully.
   
   
2. Turn off the heat and let it rest for 5 minutes before serving.

Serving Suggestions

Serve your chicken biryani with a side of cool raita (yogurt sauce with cucumbers and spices) or cucumber salad. For an authentic touch, garnish with crispy fried onions and a sprinkle of fresh coriander.

Tips for Success:

1. Perfect Rice: Rinse the rice thoroughly to avoid it becoming sticky. Cooking it just until al dente ensures it will stay fluffy during the dum process.
   
   
2. Marination: The longer you marinate the chicken, the more flavorful it becomes. Overnight marination works best.
   
   
3. Balancing Spices: Adjust the spice level to suit your taste. If you prefer a milder biryani, reduce the red chili powder and green chilies.