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

   Warm the milk gently, add the saffron strands, and leave that milk to infuse while you prepare the other components. The 1/4 cup is milk for the 8 servings written here, not a measure of saffron.

3. 3

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

4. 4

   Reserve one-quarter of the total ghee or oil for layering, and use the remaining three-quarters for the onions and chicken. For the original 8 servings, reserve 2 tablespoons and use the remaining 6 tablespoons. Heat that cooking share in a large heavy-bottomed pot. Fry the sliced onions until golden brown and crispy. Remove half of the fried onions for garnish.

5. 5

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

6. 6

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

7. 7

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

8. 8

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

9. 9

   Layer the reserved ghee or oil, the remaining mint and coriander, the fried onions kept for garnish, the infused saffron milk, garam masala, and the lemon juice 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.