Simple Chicken Biryani is an amazing dish, which is a favorite of a great majority of the Pakistani population. An interesting aspect related with Biryani is that it has many versions and each one them is delicious and unique. Some people feel difficult to make Biryani but here we will discuss a simple and easy to follow Simple Chicken Biryani or Pakistani Biryani Recipe that allow you to make Biryani without facing any problem.



Simple Chicken Biryani | Pakistani Biryani Recipe


For the fried onions
  • 5 onions should be taken. These should be peeled properly and sliced
  • ¼ cup of cooking oil


For the marinating of chicken



Simple Chicken Biryani | Pakistani Biryani Recipe

  • Chicken
  • Fried Onions
  • Ginger minced
  • Red Chilli Powder one and a half tablespoon
  • Garam Masala one teaspoon
  • Papaya in Raw form one piece of two inches
  • Beaten yogurt half cup
  • Three cloves of garlic
  • Turmeric powder one teaspoon


For Masala of Chicken
  • Cooking oil 5 tablespoon
  • Two tsp of garam masala powder
  • Ginger one-inch piece
  • One teaspoon of turmeric powder
  • ¼ teaspoon of whole black pepper corn
  • Beaten yogurt ¼ cup in the beaten form
  • Mint leaves in chopped as well as garnished form
  • Salt for taste
  • One tsp of crushed flakes of red chili
  • Three cloves of garlic
  • 4 green chilies
  • One Teaspoon of turmeric powder
  • Whole garam masala
  • 4 tomatoes chopped
  • Lemon juice from one half of lemon
  • Chopped the Coriander leaves


For the Rice
  • 540 grams of Basmati Rice
  • Whole Garam Masala
  • Threads of Saffron
  • Salt According to taste
  • Rose essence ¼ teaspoons
  • Black Cardamom 3, Cinnamon stick one-inch piece
  • Seeds of cumin ½ teaspoons


Preparation Method:

Simple Chicken Biryani | Pakistani Biryani Recipe


Making fried onions

Heat the oil in a heated pan over high flame. After adding sliced onions you cook for 20 to 25 minutes till the color gets dark brown, stirring from time to time. Let the sprinkling of sugar become caramelize. Next, you remove the onions and drain on paper towel and keep these aside.


Marinating the chicken

Combine all the ingredients in a bigger bowl and marinate the chicken for ½- 1 hour.

Making the chicken masala

First of all, you grind green chilies, garlic, ginger to make a paste and keep at a side.

Inside cooking vessel heat oil over a high flame, keeping in mind that you are going to use the rice for layering in the same vessel so it is best to take a pot with large capacity.

Make the addition of garam masala powder, turmeric powder, whole garam masala, flakes of red chili, and corns of whole black pepper. Brew for at least one minute.

Next, you make the addition of the grounded paste of garlic in the first step and also put chopped tomatoes and cook it, keep stirring for a couple of minutes.

Now add marinated chicken and salt and cook till it gets light brown in color for five minutes. Cover the cooking vessel and keep it over a low flame. It should be cooked until the chicken gets tendered. Normally cooking for 15 minutes is enough.

Add the other remaining half of fried onions along with half cup of yogurt, chopped coriander, mint.  Cook for ten minutes and keep aside.


Cooking rice

Rice should be soaked for a period of 30 minutes and water should be drained in a complete manner.

Inside a saucepan, you should bring four cups of water to a boil. Cumin seeds should be added along with whole grain masala that has been mentioned above for rice and to this salt should be added according to taste.

Rice should be cooked until they are ¾ complete and after this, it must be drained in a colander and kept aside.


Simple Chicken Biryani | Pakistani Biryani Recipe


Cooking of Biryani and its layering

Divide the chicken masala into two and transfer one half into the cooking vessel in which the rice to be cooked. Topped the chicken masala with half portion of rice.

Include one half of the mixture of saffron upon rice along with some drops of water. Mix these in a gentle manner with the help of a fork.

Top the other remaining portion of chicken masala on remaining rice. Drizzle remaining saffron with the rose water. Few mints, as well as coriander leaves, maybe sprinkled also mint leaves as final layering upon rice.

Cover and give steam on low flame till the rice gets the tender form for eight minutes. Remove from fire.

Then allow resting without opening the cooking pot for ten minutes. Open the vessel and garnish it with cilantro and chopped mint.


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