A traditional Pakistani Chicken Biryani recipe made with a beautiful medley of spices, long grain rice and succulent chicken pieces cooked together to perfection making it into a meal fit for the royals. 

Recipe Card

Ingredients Quantity
For Rice  
Green chillies 3
Cumin seeds 1 tsp
Black cardamom 2
Bay leaves 2
Salt 3 ½ tsp
Rice 3 ½ cup
Peppercorns 1 tsp
Cloves 3-4
Mint leaves As required
Basmati Rice (washed and soaked for 30 mins) 3 ½ cups
For the Gravy
Potatoes (cut into large chunks) 3 large
Whole spices (2 Bay leaves, 5 green cardamom, 2-star anise, 3-4 cloves,  1/2 tsp black peppercorns, 2 cinnamon sticks, 2 black cardamom)
Chicken with bones 1.5 Kg
Tomatoes 5
Green chillies 7
Onions 5
Dried plums 3 tbsp
Ginger garlic paste 3 tbsp
Red chilli powder 2 ½ tsp
Turmeric 1 tsp
Coriander powder 2 tsp
Garam masala ¼ tsp
Salt 3 tsp
Yoghurt 1 cup
For Garnish
Saffron in some hot milk 1 pinch
Butter 50 g
Fried onions As required


Method of Preparation

  • Boil water with whole spices and green Chili’s. Once boiling vigorously add all of the rice and cook until rice is tender.
  • Strain and set the rice aside in a strainer.
  • Marinate chicken with the spices and yoghurt and keep aside in the fridge.
  • Add oil to a large pot and fry the potatoes until they are just about half-cooked or until the colour changes.
  • Then remove it into a plate and fry onions with whole spices until they are brown in colour.
  • Once brown add the chicken mixture and cook until the chicken has changed colour from outside.
  • Once the colour has changed add the chopped tomatoes dried plums and green chillies.
  • Then add water and chopped mint leaves and reduce until no water is remaining.
  • Once the oil has separated from the gravy add the potatoes.
  • Now cover and cook for about 15 mins until the chicken is fully cooked.
  • Once done add the rice on the top of the gravy as another layer and do not mix.
  • Keep the pot on indirect heat max flame until steam is created.
  • Then add chunks of butter, sprinkled garam masala and saffron milk on top.
  • Cover and cooker for 15 mins (until you start to smell the biryani).
  • Once this is complete you can mix a little and serve with some yoghurt!


About the Contributor

Waliullah Junaid

Food enthusiast and  Certified Professional Chef.


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