Authentic Pakistani Chicken Biryani SIMPLIFIED!

A balanced authentic tasting Pakistani Chicken Biryani that is so EASY to make!

Course Main Course

Cuisine pakistani, indian

Prep Time 15

Cook Time 1

Servings

1 inch piece cinnamon stick
1 black cardamom
2.5 tsp red chili powder (cayene)
¼ tsp turmeric powder
½ tbsp bhunna zeera (roasted cumin powder) can sub with cumin seeds
1 tbsp bhunna dhania (roasted coriander powder) can sub with seeds, but try to dry roast first!
1 tsp black peppercorns (sabut kaali mirch)
6 cloves
1 tsp salt
⅛ tsp powdered mace can sub with a small piece of mace
⅛ tsp powdered nutmeg can cub with a small piece of nutmeg, but you'll have to break it first!

Take all the ingredients listed in Biryani Masala and grind them to a powder. A small taste should give you a mix that's spicy and punchy!
Marinate the chicken in the biryani masala, lemon juice, olive oil, yoghurt, and green chili paste for at least 30 minutes.
Heat ¼ cup of oil in a large saute pan and add your ginger and garlic pastes and cook on medium high heat until they no longer smell raw - about a minute.
Now add your diced tomatoes and cook, sauteing occasionally until the excess water dries and the oil rises above the tomatoes.
Stir in your marinated chicken, sauteing until the color changes.
Add your potatoes, aloo bukharay (if using), half a cup of water, cover the pot, and bring it to a simmer, cooking for 25 minutes or so or until the chicken is tender. Check on it halfway through to see if the masala is sticking (add more water if it is), but otherwise there's no need to disturb it.
When the chicken is tender, turn up the heat to dry out any excess water, turn the stove off as soon as it starts to stick a little and the oil is above the masala. I like to add half my green masala from the layering (mint, cilantro, chilies) now along with a squeeze of lemon juice.

Rinse your basmati rice until the water runs clear and soak it for at least 30 minutes. We will start on the rice halfway through the chicken cooking time.
10 minutes into the chicken cooking bring a big pot of water to boil with the salt, vinegar and flavorings. I like to put my whole pepper, cumin seeds and chilies in a tea ball, but you can use a muslin cloth to tie them in or boil the water with them and use a strainer to pull it out if you don't want whole spices in there.
Once the water comes to a boil, drain and add your rice, cook for 6.5-7.5 minutes until the rice is almost cooked through. It shouldn't be soft, but should break under slight pressure. Strain immediately.
Taste and adjust seasoning, remember this masala will flavour the rice too!

Place half your rice at the bottom of the pot you used to cook it
Spoon over your chicken masala, your remaining mint, cilantro and chilies.
Cover with the remaining rice
Top with a few drops of kewra or biryani essence, drizzle over your rice coloring, and add a few slices of lemon and/or tomatoes, extra cilantro over top and cover with a tightly fitting lid. If your lid has a steam vent then please block it.
Let it sit at the lowest heat on your stovetop for 20-25 minutes and then carefully fluff and serve with raita and kachumbar.