Chicken Biryani
An aromatic, spice-infused, layered rice dish renowned for its regional diversity and flavors. Traditionally cooked with fragrant basmati rice and potatoes with chicken, fish, mutton, or vegetables.
In the vibrant and diverse city of Karachi, biryani reigns as a beloved culinary icon. This fragrant and flavorful dish has woven its own narrative, uniting cultures and becoming an integral part of Karachi's culinary landscape. It thrives as both a cherished home-cooked meal, a celebratory dish, and a quintessential street food, celebrated in myriad styles. Whether enjoyed on the go, without the need for accompaniments like bread or curry, or savored at bustling street-side carts and roadside cafes during the lunch rush with a side of raita, biryani encapsulates Karachi's essence, offering a quick, satisfying, and culturally rich culinary experience.
Try our signature Biryani Masala house blend to make your biryani! It's an old family recipe made with a harmonious blend of 17 different spices, free of salt, additives, and preservatives. Made fresh in small batches, it ensures a flavorful and traditional biryani experience every time!
Serves: 6 to 8 | Preparation time: 20 minutes | Cooking time: 50 minutes
*Please read the notes at the bottom before you start shopping and prepping.
INGREDIENTS
Marinating the chicken
1.5 pounds chicken, skinless, bone-in cut into 10-12 pieces
½ cup plain whole milk yogurt
1 tablespoon ginger paste
1 tablespoon garlic paste
2 tablespoons Karachi Kitchen Biryani masala ( 3 tablespoons for spicier)
2 tablespoons kosher salt
Chicken qorma (curry)
1/4 cup neutral oil such as safflower, avocado, grapeseed, or canola.
3 tablespoons ghee (substitute with butter)
1 large or 2 medium yellow onions, thinly sliced (about 3 cups)
¼ teaspoon black peppercorns
1-2 inch cinnamon stick
1 black cardamom
3-4 green cardamoms
1 medium-sized bay leaf
3-4 whole cloves
1-star anise
1 teaspoon cumin seeds
4- 5 Yukon gold or similar size yellow potatoes, peeled and halved (see note below)
2 medium tomatoes, finely chopped
10-12 dried, pitted plums/prunes ( aloo bukhara)
Rice
2 cups long grain basmati rice, rinsed 3-4 times and soaked in 5 cups of water for 1 hour
6 cups water
1 teaspoon salt
Layering the biryani
1 teaspoon saffron, crushed finely in a mortar and pestle ( can be crumbled finely by hand as well)
2 tablespoons warm whole milk
2 teaspoons kewra water
1 lemon, halved and thinly sliced
¼ cup roughly chopped cilantro
2 serrano chiles, halved, deseeded, and cut into thick julienne (use Anaheim pepper for a milder flavor)
1 cup fried onions
DIRECTIONS
Marinating the chicken
Place the chicken in a large ziplock bag or an airtight container. In a medium bowl mix the yogurt, ginger, garlic, Biryani Masala, and salt. Pour it over the chicken, seal the bag, and shake it to coat the chicken, or mix well if stored in an airtight container. Refrigerate for 2 hours or overnight for best results.
If you are short of time, as we often are, you can marinate and cook the chicken immediately. It still turns out juicy and flavorful.
Chicken qorma (curry)
Heat oil, ghee/butter, and onions together on medium heat in a heavy-bottomed medium pan or saucepan. Fry until onions are golden brown and crispy, stirring occasionally and keeping an eye as they start changing color. They can burn easily at this point. Getting a beautiful golden-brown color is an important part of making the base of the curry and this is the point where patience and love are needed!
Remove half of the onions onto a paper towel and keep aside for garnishing, about one cup.
Immediately add peppercorns, cinnamon sticks, black cardamom, green cardamom, bay leaf, whole cloves, star anise, and cumin seeds to the pot and bloom the spices for 5 seconds. Add the marinated chicken turning the heat on high and stir frying for 2-3 minutes or until it changes color. Add the potatoes, tomatoes, and plums, mix well, turn the heat on to medium, and cover for 5 minutes.
After 5 minutes uncover the pan and let the chicken and potatoes cook until tomatoes start breaking, stirring often to prevent it from scorching until it releases oil from the sides and there is a thick sauce. If it looks too dry add about a 1 ⁄ 4 cup of water. It should have a thick sauce. The potatoes should be partially cooked and will completely cook while steaming. Taste the salt at this point. It might seem salty, but it will balance perfectly once rice is added.
Parboiling rice and layering biryani
Make sure all the layering ingredients are prepped and by the stove.
Soak the saffron in milk and kewra water and let it steep for 10 minutes.
In a Dutch oven or a deep and wide, heavy bottom pot add the water and salt and bring it to a boil on high heat.
Drain the water from the soaked rice. Carefully transfer it to the boiling water and give a quick gentle stir with a fork.
Prepare a colander in the sink to drain the rice.
Let the rice cook for 4-6 minutes. Keep checking after 4 minutes - having a timer on is always helpful. The grains should have a bite to them, and be translucent and amber in color.
Turn the heat off and drain the rice immediately. Keep the same pot back on the stove, and turn the stove on low heat (it’s best if the base of your pot fits the circumference of the stove for even cooking). Keep the pot on a tawa or flat griddle to give indirect heat for steaming for best results. Alternatively, you can keep it directly on the stove.
Spread half the rice on the bottom and using a tablespoon, drizzle ½ of the saffron water in 3-4 vertical lines onto the rice.
Spread the chicken and potato qorma evenly onto the rice. Garnish with lemon, cilantro, and green chilies.
Spread the remaining rice on the qorma. Drizzle the remaining saffron water in 3-4 vertical lines and garnish with the fried onions.
cover the pot with foil and then put the lid on. Turn the heat to medium and allow it to develop steam for 5-6 minutes. You will feel the lid heating up and see some steam escaping from the sides. Turn down the heat to low and let it “dum” or simmer for 25 minutes. Turn off the stove and let it rest for 10 minutes. Uncover the pot and using a slotted round spoon or a spatula gently start mixing the biryani moving from the sides to the center in circular motions. The biryani can also be gently transferred to the serving platter without mixing in the pot, but we gently mix it in the pot to blend in all the flavors.
Notes:
Kewra water is an extract that is distilled from pandanus flowers. It is a transparent liquid, almost like rose water, but milder in aroma and flavor. It can be found at Pakistani/Indian grocery stores and available on Amazon.
Using a mandolin to slice onions is a game changer. They are consistent in size, slice quickly, and cook evenly. Try it!
Heating the oil and ghee together with onions is a deliberate technique we employ to ensure the even and thorough cooking of the onions. This method prevents the outer layers from browning too quickly, allowing the entire onion to cook uniformly and attain a desirable level of tenderness. As the onions cook in the qorma, they gradually break down, leaving no chunks behind, resulting in a smoother and consistent texture throughout the dish.
Every stove is different, so adjust the heat accordingly.
Biryani can be baked in a 350F preheated oven for 25 minutes in an oven-proof pan or a dish tightly covered with foil/lid.
We are sharing more information about basmati rice in another section.
Potatoes should be at least 1 1/2- 2 inches in size.
To know if potatoes are partially cooked:
Poke Test: Insert a fork or a knife into the potato. If it easily pierces the outer layer but meets resistance inside, the potatoes are partially cooked.
Visual Inspection: The outer surface of partially cooked potatoes may show signs of slight softening, and the color might change slightly from the raw state