Fragrant Pakistani chicken biryani layered with spiced chicken masala, partially cooked basmati rice, herbs, fried onions and saffron milk.
Pakistani biryani is built in layers: a deeply flavored chicken masala, long-grain rice cooked only partway, fresh mint and coriander, then a final dum stage that finishes the rice while trapping the aromatics.
- Prep
- 40 minutes
- Cook
- 1 hour 20 minutes
- Total
- 2 hours
- Serves
- 8
- Cuisine
- Pakistani
- Course
- Main Dish
The recipe
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Before you start
Cook the chicken masala until rich and fairly dry, parboil the rice separately, then layer rice, chicken, herbs, fried onions and saffron before steaming gently under a tightly sealed lid.
Ingredients
Quantities change with servings; cooking times stay the same.
Equipment
- Heavy Dutch oven paid link
- Large rice pot paid link
- Fine colander paid link
Method
-
Fry onions in oil until deep golden. Remove half and drain for layering.
-
Add ginger, garlic, green chili and whole spices to the remaining onions. Cook 1 minute.
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Add chicken, coriander, cumin, chili powder and salt. Brown lightly.
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Add tomatoes and cook until reduced. Stir in yogurt gradually and simmer 20 to 25 minutes until chicken is almost tender and the masala is thick. Finish with lemon juice and garam masala.
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Soak rice 30 minutes. Boil in well-salted water until about 70 percent cooked; drain immediately.
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Spread half the rice over the chicken. Add half the herbs, fried onion and saffron milk. Repeat with remaining rice and toppings.
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Cover tightly and cook on very low heat for 25 minutes. Rest 15 minutes before opening.
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Lift gently from the bottom so the masala and rice mix without breaking the grains.
Chef’s notes
- Do not fully cook rice before layering.
- The chicken masala should not be watery.
- Use the lowest possible heat during dum to avoid scorching.
Tips and variations
- Aged basmati gives longer, firmer grains.
- Use homemade fried onions for cleaner flavor.
- Resting after dum allows steam to redistribute evenly.
Serve with
Serve with cucumber raita, kachumber salad, lemon and fresh chili.
Storage
Refrigerate within 2 hours and keep for up to 3 days. Reheat covered until steaming hot throughout.
Nutrition per serving (estimated)
- 720 kcal
- Calories
- 42 g
- Protein
- 82 g
- Carbohydrates
- 25 g
- Fat
Allergens
Contains milk through yogurt and saffron milk.
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Questions
What does dum mean?
Dum is gentle sealed cooking that finishes the rice in trapped steam and aromatics.
