Authentic Chicken Biryani Recipe | Fragrant Pakistani Rice Dish

Instructions

1. 1

   Wash and soak basmati rice in water for 30 minutes, then drain.

2. 2

   Marinate chicken with yogurt, ginger-garlic paste, biryani masala, red chili powder, turmeric, and salt. Set aside for 30 minutes.

3. 3

   Heat ghee in a large heavy-bottomed pot. Fry sliced onions until golden brown and crispy. Remove half for garnish.

4. 4

   Add marinated chicken to the pot with remaining onions. Cook on high heat for 5 minutes.

5. 5

   Add tomatoes, green chilies, half of the mint and coriander. Cook until chicken is 70% done.

6. 6

   In a separate large pot, boil water with salt. Add soaked rice and cook until 70% done. Drain immediately.

7. 7

   Layer the partially cooked rice over the chicken in the pot.

8. 8

   Sprinkle remaining mint, coriander, fried onions, saffron milk, and garam masala on top.

9. 9

   Drizzle lemon juice and remaining ghee over the rice.

10. 10

    Cover the pot with a tight-fitting lid. Cook on high heat for 3 minutes, then reduce to low heat.

11. 11

    Place the pot on a tawa (griddle) and cook on dum (steam) for 30-40 minutes on very low heat.

12. 12

    Turn off heat and let it rest for 5 minutes before opening.

13. 13

    Gently mix the biryani from bottom to top and serve hot with raita and salad.