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pulao biryani

Pakistani Pulao Biryani Recipe

Special Pakistani chicken pulao biryani recipe for foodies. Degi style rice biryani and pulao will give you the best fusion at one place. Watch recipe video!
5 from 4 votes
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Course: Biryani, Main Course
Cuisine: Indian, Pakistani
Keyword: biryani pulao, pulao biryani
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 3 Persons
Calories: 559kcal
Author: Hina
Cost: $5

Ingredients

  • Chicken – 600 gms
  • Rice – 2 Cups
  • Garlic – 4 Cloves
  • Ginger – 3×3 inches
  • Green chilies – 2
  • Yoghurt – 2 Tbsp
  • Brown Onion – 2 Tbsp
  • Oil – 2 Tbsp
  • Whole Garam Masala:
  • Bay Leaves – 1
  • Cloves – 6
  • Green Cardamom – 5
  • Cumin Seeds – 1 Tsp
  • Cinnamon Stick 3×3″
  • Red Chilli Powder – 1 Tsp
  • Salt – 2 Tsp
  • Garam Masala Powder – 1 Tsp
  • Coriander Seeds – 2 Tsp
  • Fennel Seeds – 2 Tsp
  • Water – 500 ml
  • Biryani Color – 1 Pinch
  • Brown Onion for Topping

Instructions

  • Method
  • In a bowl, add garlic, ginger, green chilies, yogurt and brown onion.
  • Make a thick paste of all ingredients in the blender.
  • Now in a pan, add oil and heat it up.
  • As the oil gets heated add whole garam masala and pops it up until it gets aromatic.
  • Now add Chicken and cook on high heat until it changes color.
  • Add blended yogurt paste and cook on high heat.
  • Also, add red chili powder and salt.
  • Make powder of coriander seeds and fennel.
  • Add powder in curry.
  • Stir fry the pulao curry for a few minutes.
  • Now add garam masala powder and add water.
  • Cover for 30 minutes on medium heat to tender the chicken.
  • In the meanwhile, wash rice and soak for 15 minutes.
  • After 30 minutes, add rice.
  • Also, add salt.
  • Gently stir the rice in one dimension.
  • Cover and Cook For 15 Minutes
  • First, 5 Minutes on High Heat For 7 Minutes.
  • After 7 Mins, Turn Heat to low To Bring Dum (Steam).
  • After 15 minutes, sprinkle a pinch of biryani color.
  • Add a topping of brown onion.
  • And cover for another 5 minutes to make it aromatic.
  • After that, the Pulao is ready to serve!

Notes

  • Use freshly fried brown onions to add in curry. If it's soggy or showing oil then don't use it as it will make a difference in taste.
  • Chicken curry should be perfectly cooked and chicken should be cooked on high heat to get juicy and tender chicken in rice.
  • Soak the rice for 30 minutes. A long time soaking can make the rice mushy. 
  • For the best result, use premium quality basmati rice. 
  • Steam the rice on low heat and avoid steam for long time. 

Nutrition

Serving: 500g | Calories: 559kcal