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degi chicken biryani recipe

Degi Chicken Biryani is a staple of Pakistani cuisine, renowned for its rich flavors and aromas. This dish is perfected by Pakwan Center in Karachi, using a special blend of spices and traditional dum cooking method. The combination of high-quality basmati rice, tender chicken, and proprietary biryani masala blend sets this recipe apart from others.
Print Recipe
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 6 Persons
Course: Main Course
Cuisine: Degi / Commercial Style, Karachi Style / Pakistani
Calories: 520
Ingredients Method Video Notes

Ingredients
  

Main Ingredients:
  • 1.5 kg Chicken bone-in pieces
  • 1 kg Basmati Rice soaked 30 min, parboiled
  • 1 cup Oil
  • 1 cup Yogurt whisked
  • 2 tbsp Ginger-Garlic Paste
  • 3 Tomatoes chopped
  • 1 cup Fried Onions/Birista
Biryani Essentials:
  • 1 bunch Fresh Coriander
  • 1 bunch Fresh Mint Leaves
  • 6 Green Chilies
  • 2 tbsp Kewra Water
  • ¼ tsp Food Color orange
Whole Spices:
  • 1.5 tsp Salt
  • 1 tsp Red Chili Powder
  • 1 tsp Garam Masala
  • 2 Bay Leaves
  • 6 Cloves
  • 4 Green Cardamom
  • 2 inch Cinnamon Stick

Method
 

  1. Marinate chicken in yogurt, ginger-garlic paste, salt, spices — 1 hour.
  2. Fry onions golden brown to make birista. Set aside.
  3. In same oil, add whole spices, cook 30 sec.
  4. Add tomatoes, cook until soft and oil separates.
  5. Add marinated chicken, cook on high then medium until 80% done.
  6. Parboil rice separately in salted water until 80% cooked. Drain.
  7. Layer rice over chicken masala. Do not mix.
  8. Sprinkle birista, mint, coriander, food color, kewra water on top.
  9. Seal pot with foil then lid. Dum on lowest flame 20-25 min.
  10. Open gently, mix from bottom. Serve hot.

Video

Notes

Degi Chicken Biryani can be stored in the fridge for up to 3 days and reheated as needed. It's best served hot, garnished with fresh coriander and mint leaves. You can also serve it with a side of raita or salad to help cool down the palate.