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pulao biryani close look in big pot

Pakistani Pulao Biryani Recipe

Pakistani pulao biryani recipe with chicken. Cooked in one pot making a signature flavor of biryani and pulao together. Let's make it!
5 from 4 votes
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Course: Biryani, Main Course
Cuisine: Indian, Pakistani
Keyword: biryani pulao, pulao biryani, pulao biryani recipe
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 3 Persons
Calories: 559kcal
Author: Hina
Cost: $5

Ingredients

  • 600 g Chicken
  • 2 cups Rice
  • 4 cloves Garlic
  • 1 piece Ginger 3x3 inches
  • 2 Green chilies
  • 2 tablespoon Yoghurt
  • 2 tablespoon Brown Onion Birista
  • 2 tablespoon Oil
  • Whole Garam Masala:
  • 1 Bay Leave
  • 6 Cloves
  • 5 Green Cardamom
  • 1 teaspoon Cumin Seeds
  • 1 stick Cinnamon Stick 3×3″
  • 1 teaspoon Red Chilli Powder
  • 2 teaspoon Salt
  • 1 teaspoon Garam Masala Powder
  • 2 teaspoon Coriander Seeds
  • 2 teaspoon Fennel Seeds
  • 500 ml Water
  • 1 pinch Biryani Color Yellow/orange food color
  • Brown Onion for Topping

Instructions

  • 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!

Video

Notes

  • Use crispy fried brown onions (birista) to make curry. If the onion is soggy or showing oil, don't use it as it will change the 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 a long time. 

Nutrition

Serving: 500g | Calories: 559kcal