See! A valid Chicken Biryani formula with basic, simple to-adhere to guidelines (no curves!) and delectable, customary Pakistani and Indian flavor. This formula remembers tips for how to get cushy rice, delicate chicken, and the particular biryani taste. Tried flawlessly!


Biryani is an unpredictable rice dish made with layers of curried meat and rice. Given its utilization of embellishments and extravagant completions, it’s nothing unexpected that biryani has establishes in Persian cooking.


There are two fundamental techniques for making biryani:

Kachi (crude) biryani, made with crude meat and parboiled rice and cooked together, and

Pakki (cooked) biryani, in which cooked meat and parboiled rice are steamed together.

In Pakistan, pakki (or cooked) biryani is generally normal, with a few conspicuous assortments, for example, Sindhi, Karachi-style, and Bombay biryani. This formula is a blend of these styles and is like what you’d find at a common Pakistani café or evening gathering.

I’ve deliberately picked the fixings and amounts to give this biryani a solid establishment. All things considered, this formula can take a lot of replacements and transformations and still be incredible.

Oil/Ghee: I’ve utilized oil for smoothness and ghee for taste.

Onions: You can either daintily cut them (more conventional) or finely cleave. On the off chance that utilizing a food processor to do this, heartbeat to cleave so it doesn’t mix into a glue.

Bone-in, cut up, skinless chicken: I purchase pre-cut up bits of an entire chicken, yet bone-in chicken thighs work as well. You can likewise utilize boneless chicken, however it might require a more limited cooking time.

Entire flavors: A liberal measure of entire flavors are a particular quality of biryani. Entire flavors are intended to be disposed of while eating, however in the event that you would prefer not to nibble into them, feel free spot them in a zest/muslin sack.

Garlic + Ginger: I’ve given their amounts in entire structure and tablespoons. I utilize a mortar and pestle or a food processor to squash them.

Tomatoes: Since biryani has loads of acrid fixings like yogurt, dried plums (alu Bukhara), and lemon, I’ve discovered downplaying the tomatoes gives it the perfect measure of tang.

Yogurt: Not just does a yogurt marinade make the chicken more delicate and delightful, however it additionally makes cooking the biryani much smoother. For a sans dairy alternative, have a go at utilizing coconut milk.


Rice: I recommend utilizing matured, long-grain basmati rice you can discover at some markets, any Indian/Pakistani forte store, or on the web.

Dried Plums (Alu Bukhara): I generally treasure the aiding of biryani with these sweet amazements. Alu Bukhara are frequently utilized in biryani to give a sweet, tart taste. They’re normally accessible at South Asian supermarkets, however in the event that you can’t discover them, you can either substitute with dried prunes or overlook.

The most effective method to MAKE CHICKEN BIRYANI – 3 MAIN STEPS

I accept this formula is as simple as a bona fide biryani formula can be – no unnecessary or dreary advances that don’t add to enormous flavor. You’ll see that while it requires some investment, its greater part is uninvolved cooking time. Also, the outcome is very fulfilling and noteworthy. These are 3 sections to making chicken biryani:

Set up the chicken curry.

Set up the biryani masala (or use locally acquired) and marinate the chicken.

Cook the chicken curry. While it’s cooking over low warmth, set up the rice.

2. Parboil the rice.

Heat a pot of water to the point of boiling and parboil the rice. Channel and put in a safe spot.

3. Unite it just for a last steam (‘dum’).

Layer half of the rice, the entirety of the chicken, and afterward the leftover rice on top. Add the last little details.

Permit steam to grow, at that point bring down the warmth and let the flavors merge.


Pakistani biryani is hefty on zest (and flavor!), and is frequently made with biryani masala, or basically, a variety of flavors that meet up to give it an unmistakable, masaledar (or zest loaded) taste.

To make Biryani masala for this formula, consolidate the accompanying fixings in a flavor processor and cycle until generally smooth. Makes ~2 tbsp, which is the specific amount you’ll require for this formula.

1 medium dried sound leaf (tez patta)

2 dried catch red stew peppers (sukhi lal mirch)

1 little entire mace (javetri)

1 2-inch cinnamon stick (daarchini)

4-5 entire cloves (loung)

1 dark cardamom (badi elaichi)

1 star anise (baadiyan)

3-4 green cardamom units (elaichi)

1 tsp broiled cumin seeds or dark cumin seeds (shahzeera)

1/2 tsp dark peppercorns (kaali mirch)

1/4 tsp fennel (saunf)

1/4 tsp carom seeds (ajwain)

Step by step instructions to MAKE THE CHICKEN TENDER AND FLAVORFUL


biryani2There are 3 segments that make the chicken delicate and profoundly enhanced:

Marinate the chicken in flavors and yogurt. This imbues the chicken with recognizable flavor. Preferably, marinate for the time being or for in any event several hours, yet I tried and found that it’s still extremely scrumptious on the off chance that you marinate not long prior to making the biryani.

Remove the chicken from the refrigerator before you begin setting up the biryani. Permitting the chicken to come nearer to room temperature causes it cook all the more equally and stay delicate.

Finally, in the wake of sautéing the chicken in the hot oil, add water and permit the chicken to stew tenderly, covered, over low warmth.


Recognizing doneness can be befuddling, so I’ve rearranged it by giving time boundaries to remove the mystery from bubbling.

For reference, here’s the manner by which my rice demonstrations minute-to-minute:

At 3 minutes, the rice actually has a crude community.

At 4 minutes, the middle has generally cooked, however the rice part is as yet intense.


Around 5 minutes, the rice begins to expand and the rice is simply cooked. In the middle of 5 minutes and 5:30 seconds is the point at which it’s ideal to quit heating up the rice.

At 6 minutes, the rice is cooked, yet begins to break effectively without getting soft.

In the middle of 7-8 minutes, the rice gets soft once squeezed between your fingers. This is an indication that it’s overcooked and is bound to break during the ‘dum’ stage.

Likewise note that somewhat overcooked or half-cooked rice won’t demolish your biryani.


On the off chance that you overcook your rice:

– Lay the just-bubbled rice on a level plate following bubbling to guarantee it doesn’t bunch together.

– Steam (dum) for a more limited opportunity to dodge breakage.

On the off chance that you half-cook your rice:

– Add ¼ cup of water on top of the rice during the steam.

– When covering the pot for steaming, utilize a soggy kitchen fabric rather than dry to give additional dampness.


While the last chicken curry will have impressive measure of curry or ‘wet masala’, it shouldn’t be watery. As the formula recommends, sauté out any overabundance dampness toward the end and guarantee that the oil has isolated from the curry.

When the steam (dum) stage is finished, don’t mix. Utilize a rice oar or little plastic plate to scoop it onto the serving platter.

Ensure you utilize the correct sort of rice. Matured, long-grain basmati rice is normally fluffier and ideal for biryani. Another great alternative is Sella Basmati rice, which is steamed while still in its husk. This assortment is sturdier and can withstand a touch of overboiling in a way that is better than conventional basmati.

A touch of corrosive from lemon or vinegar is said to keep the rice from staying together.



Deciding the correct proportion of rice to meat can be precarious. I calculated the most ideal approach to separate this is with this table:

Measure of Chicken Amount of Rice Servings

2 ½ lb (1130 g) 3 ½ cups (700 g) 10-12

2.2 lb (1 kg – 1000g) 3 cups 8-10

1 ½ lb (680 g) 2 ¼ cups 6-8

1 ¼ lb (587 g) 1 ¾ cups (350 g) 4-6

1 lb (454 g) 1 ½ cups 4

Proportions for Chicken and Rice

Note that these are my favored proportions. Don’t hesitate to expand the rice by 1/4 cup on the off chance that you incline toward more rice and less chicken.

The most effective method to GET THE AUTHENTIC FLAVOR OF BIRYANI

A challenging 52% of my email network discovered getting the taste option to be the most troublesome piece of making biryani. This is what I’ve found:

A critical segment in getting the valid flavor is to utilize substantially more zest (entire and ground) than what you would for an ordinary curry. The chicken marinade and curry ought to have serious flavor, in any case it’s probably going to relax when joined with the rice.

Driving into this, there ought to be a lot of curry or ‘wet masala’ to the chicken.

Finally, the steaming (‘dum’) is vital in wedding the flavors to give it the particular biryani taste and smell. In Rizwan’s words, ‘biryani ka naam dum hai’ (biryani is about the steaming).

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