Authentic Chicken Biryani — Pakistani recipe step by step

Chicken biryani isn't just a recipe — it's a ritual. In Pakistan biryani is cooked at every festive occasion: at weddings, Eid celebrations, family gatherings.

Ingredients and their roles

• Aged basmati rice: Drier grains stick less during the dum method.
• Shaan biryani masala: ~20 spices including saffron and black cumin.
• Ghee: Binds the layers, adds depth and aroma.
• Birista (crispy onions): Sweetness and texture.
• Aloo bukhara (dried plums): Subtle sourness.
• Saffron: Golden colour and unmistakable aroma.

Marinade

Marinate chicken thighs in yogurt, biryani masala and ginger-garlic paste for at least 2 hours. Overnight is ideal.

Preparing the rice

Soak aged basmati for 30 minutes. Cook in salted water to 70% (al dente). Drain and set aside.

Dum method step by step

1. Fry onions to a deep golden colour.
2. Add the marinated chicken, cook for 15 minutes.
3. Layering: chicken → rice → saffron water → ghee → birista → aloo bukhara.
4. Seal the lid, cook on the lowest flame for 35–40 minutes.

Biryani isn't just a meal — it's a festive dish that brings families together.

Serving

Serve with raita, pickled onions and lemon.