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Chicken Biryani Recipe - Cooking with Kawish

Chicken Biryani Recipe

A flavorful and aromatic Pakistani dish made with marinated chicken, basmati rice, and a blend of spices. This recipe serves 4-6 people and is perfect for special occasions. The combination of spices and ingredients creates a unique and delicious taste experience.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 4 Persons
Course: Main Course
Cuisine: Karachi Style / Pakistani, Restaurant Style
Calories: 550
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 kg chicken boneless, cut into small pieces
  • 3 kg basmati rice
  • 250 ml cooking oil
  • 250 g yogurt
Spices
  • 3 tsp salt or to taste
  • 1 tsp turmeric
  • 1 tsp red chili powder
  • 4 tsp cumin seeds
  • 4 tsp coriander seeds
  • 8-10 pieces green cardamom
  • 4-5 pieces black cardamom
  • 35-40 pieces black pepper
  • 15-20 pieces cloves
For Garnish
  • 1 bunch fresh coriander chopped
  • 1 bunch fresh mint chopped

Method
 

Preparation
  1. Wash the rice and soak it in water for 30 minutes. Drain the water and set the rice aside.
  2. Marinate the chicken with salt, turmeric, red chili powder, cumin seeds, coriander seeds, and yogurt. Mix well and set aside for 30 minutes.
  3. Heat oil in a pan and fry the onions until they are golden brown. Remove the onions from the oil and set them aside.
Cooking
  1. Add the marinated chicken to the pan and cook until it is 60-65% done. Remove the chicken from the pan and set it aside.
  2. Add more oil to the pan if needed, then add the green cardamom, black cardamom, black pepper, and cloves. Let them sizzle for a few seconds.
  3. Add the soaked rice to the pan and stir-fry for 2-3 minutes. Add 1.5 kg of boiled water to the pan and bring to a boil.
  4. Add the cooked chicken to the pan and stir gently. Add the fried onions, chopped coriander, and chopped mint to the pan and stir gently.
  5. Cover the pan with a tight-fitting lid and cook on low heat for 20-25 minutes or until the rice is cooked and the liquid is absorbed.
  6. Turn off the heat and let the biryani rest for 10-15 minutes. Then, fluff the biryani with a fork and serve hot.

Notes

Store the biryani in an airtight container in the refrigerator for up to 3 days. Reheat it in the microwave or oven before serving. You can also freeze it for up to 2 months.