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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Marinate the chicken with yogurt, ginger garlic paste, biryani masala, red chili powder, turmeric, and salt for 1 hour.
Soak the rice for 30 minutes, then boil with salt until 80% cooked, and drain the water.
Heat oil and fry the marinated chicken, add tomatoes and cook the masala until the oil separates.
Layer the rice first in a large pot, then the chicken masala, followed by onions, fresh herbs, and another layer of rice. Pour milk with yellow food color on top.
Cook on low heat for 20 minutes until the biryani is ready.
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For a more vibrant color, use a few drops of saffron soaked in warm milk instead of yellow food color.
Can I use chicken breast instead of whole chicken?
Yes, but using whole chicken pieces will give a juicier result.
How do I prevent the rice from sticking?
Ensure the rice is only 80% cooked and well-drained before layering.
Can I make this biryani less spicy?
Adjust the red chili powder and green chilies to your taste preference.
What can I serve with this biryani?
Serve with raita or a simple salad for a complete meal.
How do I store leftovers?
Store in an airtight container in the refrigerator for up to 2 days.
Assalam-o-Alaikum! I'm a home chef from Karachi, Pakistan 🇵🇰 I love cooking authentic Pakistani & Karachi-style recipes with a desi touch. On Chefadora, I share my family's special Chicken Karahi, Biryani, and other easy homemade recipes that taste like restaurant food but are made with love at home. Follow me for daily easy & spicy recipes! ❤️
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