2.5K+Shares

Here I am sharing the recipe of "Pakistani biryani" that you can easily cook at home even if you are a beginner. Also sharing different types of biryani recipes with different meat. These biryani recipes are simple, quick and give you restaurants like biryani aroma and look if you follow the recipe step by step. All recipes are with video so it would be easy for you to follow the quick steps.

People from Pakistan love biryani and make it in different ways with different meat like mutton, beef, chicken, and fish. If you are vegetarian then you can try my chickpea biryani which is absolutely delicious and once you make it you will make it again and again.

Pakistani chicken biryani is the world-famous dish that people love to try when coming to Pakistan. Karachi is the most popular place to taste biryani. Mostly tourist tries Pakistani chicken biryani which is awesome in taste and has a unique aroma that compels to eat.

I am personally a biryani lover and love to taste biryani in every form. My guest loves to have beef biryani but my family likes masala wali chicken biryani Pakistani style. Here, I am sharing my biryani recipes that you can cook at home to share with your family and friends.

How to Cook Pakistani Biryani at Home

It's a Karachi style Pakistani biryani recipe that you can make in your home kitchen with convenience. it's spicy masala biryani that you can make with different options of meat as per your availability. However, the recipe will remain the same only the cooking time will be different with different meat.

Ingredients:

Chicken (Murghi): 1 Kg or Mutton: 1 Kg
Oil: 2 Tbsp
Onion (Piyaz): 3 big Size (Thin Slices)
Ginger Garlic Paste (Pis Lehsun Adrak): 1 Tbsp
Red Chilli Powder (Laal Mirch): 2 Tsp
Turmeric Powder (Haldi): ½ Tsp
Coriander Powder (Pisa Dhania): 1 Tsp
Salt: To Taste
Garam Masala Powder: 2 Tsp
Whole Garam Masala: Black Pepper (20), Cloves (10), Cinnamon (4 sticks of 4"), Bay leaves (Tez Patta): 4, Black Cardamom (5), Green Cardamom (8), Cumin (Zeera): 1 Tsp
Yogurt (Dahi): 1 Cup
Tomatoes: 5 (cubes)
Rice: 750 Gms
Yellow Food Color: 2 Pinches
Lemon Juice: 1 Tbsp
Fresh Coriander (Chopped): 1 Tbsp
Brown Onion (Tali Piyaz): 1 Tbsp
Biryani Essence: 5 Drops

Method:

Preparation of Chicken Korma:

In a pan, add oil and heat it up.
As the oil heated then add whole garam masala and let it pop for few seconds on medium heat.
Add onion slices and saute until it gets light golden brown color.
Now add chicken and cook on high heat until chicken changes the color.
Add ginger-garlic paste and saute for few minutes on high heat.
At the same time, add spices like red chili powder, turmeric, coriander powder.
Cook on high heat to get rid of spice rawness.
If the gravy is thick and sticking on the pan then you can add little water. Cook at least 5 to 6 minutes on high heat.
Now add yogurt and tomato cubes and again cook until the yogurt mixes in gravy and tomatoes start to blend.
At the same time, add 1 teaspoon of crispy crushed brown onion (optional). If you will add it will give a deg flavor to the biryani.
Now add 500 ml water. Mix well!
Sprinkle 2 teaspoon of Garam Masala Powder.
Cover the pan and cook for 30 minutes on low medium heat.

Preparation of Rice:

Soak basmati rice in water for 15 minutes before boiling.
In a pan, add water and some whole spices like black pepper (10), Cumin (1 Tsp), Cloves (5), Cinnamon ( 2 sticks), bay leaves (3).
Add salt in water.
Cook water for about 15 minutes on high medium heat. Cover the lid during boiling.
Now add rice in boiling water and cook for 6 to 7 minutes. Rice needs to be 80% done on boiling rest will be done on steam (Dum).
Drain the rice water gently and start layering.

Biryani Layering:

To layer the biryani in a pan, first add 400 gms boiled rice in a pan, then pour the Korma over it. Make sure to evenly distribute the gravy of korma.
Again at 400 gms of rice over korma and again layer with rice.
Now again pour the korma layer and add remaining rice on top.
Sprinkle food color mixed with milk at the top of the rice and gently mix on the upper layer of rice.
Now sprinkle lemon juice.
Add freshly chopped Green Coriander and evenly distribute it on the top layer.
In the same way, sprinkle 1 tablespoon of brown onion. Coarsely crushed with hands.

Dum Process:

Cover the lid properly.
Cook on high heat for 5 minutes.
Then turn the heat to low and cook for about 20 minutes.
After 20 minutes biryani is ready to serve.

Serve with Biryani Raita and Veg Salad. It's a Karachi special biryani recipe that you can try at home. It seems like a lengthy process but it's not once you try.

Pakistani Chicken Biryani Recipe Video

10 Tips To Make Perfect Biryani

Use Basmati rice.
Perfect cook the biryani korma.
Make sure the biryani korma is not watery at the time of layering.
Always peel the skin of tomatoes when adding in biryani korma/curry.
Try to check the salt level on each step.
Don't over boil the rice. 80% boil rest will be done on steam.
Use crispy brown onion as it will add deg flavor to the biryani.
When making the biryani layer, make sure the rice water is fully drained.
Don't run the reckless spoon when taking out biryani otherwise, the rice will break.
Use a plate or big spatula spoon to take out biryani.

You Can Also Try:

Pakistani Beef Biryani

Must try this beef biryani recipe Pakistani style.

Pakistani Sindhi Biryani

One of the best recipes of Sindhi Cuisine. Try this Sindhi Biryani recipe made with Chicken and Potatoes.

Pulao Biryani (Pakistani Style)

Diversified form of pulao and biryani Pakistani style. You will get the combinational flavor of pulao and biryani. Must try this recipe! Most recommended for foodies.

Mutton biryani Pakistani Style

Easy recipe of mutton dum biryani that you can quickly prepare at home kitchen. Watch step by step recipe video!

Hyderabadi Chicken Biryani

Quick recipe of biryani in Hyderabadi style. It's a famous Hyderabadi biryani full of taste and aroma. Spicy and masala biryani recipe!

Chana Biryani (Chickpea Biryani)

Best biryani recipe for vegetarians. If you are veg biryani option then try this recipe.

Print Pin

4.34 from 3 votes

Pakistani Biryani - Cook Pakistani Style Biryani at Home

Here is popular Pakistani biryani recipe with chicken. if you are looking how to cook biryani in easy way then must try this recipe. Watch Recipe Video!

Course Main Course

Cuisine Pakistani

Keyword biryani, pakistani biryani, pakistani biryani recipe, pakistani chicken biryani recipe, pakistani rice recipe

Prep Time 15

Cook Time 1

Total Time 1 15

Servings Persons

Ingredients

Chicken Murghi: 1 Kg or Mutton: 1 Kg
Oil: 2 Tbsp
Onion Piyaz: 3 big Size (Thin Slices)
Ginger Garlic Paste Pis Lehsun Adrak: 1 Tbsp
Red Chilli Powder Laal Mirch: 2 Tsp
Turmeric Powder Haldi: ½ Tsp
Coriander Powder Pisa Dhania: 1 Tsp
Salt: To Taste
Garam Masala Powder: 2 Tsp
Whole Garam Masala: Black Pepper 20, Cloves (10), Cinnamon (4 sticks of 4″), Bay leaves (Tez Patta): 4, Black Cardamom (5), Green Cardamom (8), Cumin (Zeera): 1 Tsp
Yogurt Dahi: 1 Cup
Tomatoes: 5 cubes
Rice: 750 Gms
Yellow Food Color: 2 Pinches
Lemon Juice: 1 Tbsp
Fresh Coriander Chopped: 1 Tbsp
Brown Onion Tali Piyaz: 1 Tbsp
Biryani Essence: 5 Drops

Instructions

Preparation of Chicken Korma:
In a pan, add oil and heat it up.
As the oil heated then add whole garam masala and let it pop for few seconds on medium heat.
Add onion slices and saute until it gets light golden brown color.
Now add chicken and cook on high heat until chicken changes the color.
Add ginger-garlic paste and saute for few minutes on high heat.
At the same time, add spices like red chili powder, turmeric, coriander powder.
Cook on high heat to get rid of spice rawness.
If the gravy is thick and sticking on the pan then you can add little water. Cook at least 5 to 6 minutes on high heat.
Now add yogurt and tomato cubes and again cook until the yogurt mixes in gravy and tomatoes start to blend.
At the same time, add 1 teaspoon of crispy crushed brown onion (optional). If you will add it will give a deg flavor to the biryani.
Now add 500 ml water. Mix well!
Sprinkle 2 teaspoon of Garam Masala Powder.
Cover the pan and cook for 30 minutes on low medium heat.
Preparation of Rice:
Soak basmati rice in water for 15 minutes before boiling.
In a pan, add water and some whole spices like black pepper (10), Cumin (1 Tsp), Cloves (5), Cinnamon ( 2 sticks), bay leaves (3).
Add salt in water.
Cook water for about 15 minutes on high medium heat. Cover the lid during boiling.
Now add rice in boiling water and cook for 6 to 7 minutes. Rice needs to be 80% done on boiling rest will be done on steam (Dum).
Drain the rice water gently and start layering.
Biryani Layering:
To layer the biryani in a pan, first add 400 gms boiled rice in a pan, then pour the Korma over it. Make sure to evenly distribute the gravy of korma.
Again at 400 gms of rice over korma and again layer with rice.
Now again pour the korma layer and add remaining rice on top.
Sprinkle food color mixed with milk at the top of the rice and gently mix on the upper layer of rice.
Now sprinkle lemon juice.
Add freshly chopped Green Coriander and evenly distribute it on the top layer.
In the same way, sprinkle 1 tablespoon of brown onion. Coarsely crushed with hands.
Dum Process:
Cover the lid properly.
Cook on high heat for 5 minutes.
Then turn the heat to low and cook for about 20 minutes.
After 20 minutes biryani is ready to serve.