The BEST Pakistani Chicken Biryani Recipe - Tiffin And Tea (2024)

Saffron Milk

• Pinch Saffron Threads
• 100 ml Milk Warm

Potatoes

• Oil to Deep Fry
• 2 large Potatoes Peeled and chopped into 1 inch Cubes

Chicken Marinade

• 6 tablespoon Oil I use half Oil and half Ghee
• 2 large Onions
• 10 Chicken Thighs/Legs Mixed
• 120 g Plain Yoghurt or Greek
• 1 tablespoon Green Chilli Paste or 1 frozen Block
• 2 tablespoon Ginger Paste or 3 frozen Blocks/2.5 inch Ginger crushed
• 2 heaped tbsp Garlic Paste or 3 frozen blocks/8 cloves Garlic crushed
• 1 teaspoon Roasted Cumin Seeds
• 2 teaspoon Coriander Powder
• 1 ½ teaspoon Cumin Powder
• 1 teaspoon Red Chilli Powder
• ½ teaspoon Turmeric Powder
• 1 teaspoon Black Pepper Ground
• 1 tablespoon Garam Masala
• Pinch Salt

Chicken

• 1 Black Cardamom
• 4 - 5 Green Cardamom Slightly cracked open
• 1 Bay Leaf
• 2 Star Anise
• ½ teaspoon Peppercorns
• 4 Cloves
• 250 g Plum Tomatoes Pureed
• 1 teaspoon Coriander Powder
• 1 teaspoon Cumin Powder
• ¼ teaspoon Turmeric Powder
• 1 teaspoon Red Chilli Powder
• 2 teaspoon Salt You may likely need to adjust this later and add a little more
• 120 g Plain Yoghurt Or Greek
• 3 Green Chillies Pierced (Optional)

Rice

• 4 Cups Water 1 litre
• 1 inch Cinnamon
• 1 large Bay Leaf
• 6 Peppercorns
• 3 Cloves
• 1 teaspoon Cumin Seeds
• 2 Cups Rice (400 g) Soaked for 30 minutes and then washed until water runs clear
• 1 tablespoon Lemon Juice

Layering

• Chopped Coriander
• Fried Onions Store Brought
• Butter/Ghee For top

Saffron Milk

• Add Saffron to warmed Milk and set aside.

Potatoes

• Heat oil in a deep pot over high heat. Deep fry Potatoes until golden brown. Set aside.

Chicken Marinade and Curry

• Heat oil in pot and fry Onions covered on low until a deep golden brown. Around 25 - 30 minutes. If your onion haven't coloured after 30 minutes, remove the lid, turn the heat up and keep an eye on them stirring at regular intervals until the desired colour is reached. Remove the onions from the pot and cool. I do this in a colander to allow excess oil to drip away.

• Marinade Chicken in all the ingredients listed under chicken marinade for 20 minutes.

• Fry Black Cardamom, Green Cardamom, Bay Leaf, Star Anise, Pepeprcorns and Cloves in the leftover Onion Oil over medium high heat, for 1 minute till fragrant.

• Add Pureed Tomatoes, Coriander Powder, Cumin Powder, Turmeric Powder, Chilli Powder and Salt and cook, covered on low for 15 - 20 minutes or until oil seperates from the sides.

• Stir in Yoghurt, Potatoes, Green Chilli and Coriander. Cook for 5 minutes on medium low. Remove from the heat and set aside.

Rice

• Boil Water in pot, once boiling par cook rice with the whole spices and lemon listed under the Rice section for 5 minutes on high. Drain and set aside.

Layering

• In a large pot, add a layer of Rice, then a layer of Curry, Coriander and Fried Onions. Add another layer of Rice and continue till everything is used up.

• Top the top layer of Rice with Saffron Milk and dots of Butter/Ghee.

• Cover with 2 layers of foil and a lid. Cook on low heat for 20 - 25 minutes.

Top tips and Notes

Whole Garam Masala – Cooking this in the oil with the onions makes the most of it's flavour and aroma.

Slow Cooking – Take your time with each layer because this is what makes it so special!

Caramelising onions– means you get the most deliciously sweet flavour out of them but keep an eye on them to make sure they don’t burn.

Whole Garam Masala – Cooking this in the oil with the onions maximises it’s flavour and aroma.

Rice – I use long grain, aged Basmati rice in this recipe. I like Tilda or Mustafa rice because it is less likely to clump together.

Salt – I only add salt to the chicken layer here and that may seem odd but it works fine. T

Taste as you go – Once the chicken layer is done, taste it and adjust the salt before layering.

Kewra Water – A lot of people, add rose water or kewra water to the top layer of Biryani recipes but I don’t really like it so I avoid it.

Eggs - You can add serve this Biryani with boiled eggs.

Serve - This recipe is perfect served with Papadum, Pickles (Achaar), Kacumbur (Salad) and Raita. I love this Onion one.

Reheating and storing Pakistani Chicken Biryani

Pakistani Chicken Biryani lasts covered in an airtight container in the fridge for up to 3 days. It can also be frozen for up to 2 months. Rice must be piping hot when reheated.