"This is a delicious Pakistani/Indian rice dish which is often reserved for very special occasions such as weddings, parties, or holidays such as Ramadan. It has a lengthy preparation, but the work is definitely worth it. For biryani, always use long grain rice. Basmati rice with its thin, fine grains is the ideal variety to use. Ghee is butter that has been slowly melted so that the milk solids and golden liquid have been separated and can be used in place of vegetable oil to yield a more authentic taste." — Nazia
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potatoes, peeled and halved
onions, finely chopped
minced fresh ginger root
ground black pepper
medium tomatoes, peeled and chopped
chopped fresh mint leaves
1 (2 inch) piece
boneless, skinless chicken pieces cut into chunks
2 1/2 tablespoons
1 (1 inch) piece
1 1/2 teaspoons
I haven't made thsi recipe, but I am an Indian and both my husband and I loovveee Biryani and cook often. If you want to know the secret to fast biryani cooking, go to any Indian/Pakistani grocery store and buy "Shan" spice mix for it, its so easy adn really good. I can't say the best, but its so much easier than doing everything that Biryani recipe makes you do.
This really isn't the best biryani recipe I've made, but it's fast for biryani so I thought I'd give it a shot.
I had to double all the curry spices and added a good helping of garam marsala. I never even tasted a hint of mint so I'm thinking that doubling the mint might help as well.
When you're cooking your rice, I would eliminate the onions and let the spices sit in the oil until it's nice and fragrant. Then add the rice and cook for five minutes to let the rice absorb some of the flavors. Once you've added it to the rest of the recipe don't cook on the lowest temp or it will get soggy. You need to cook basmati rice on a med-low heat and much faster to avoid soggy rice.
This recipe is HUGE. I cut it down to four servings and still had too much food.
this recipe is absolute rubbish , excuse me but it is not biryani its more like a mixture of tahiri and pullao
While this recipe is time consuming, it is well worth it! I made a couple changes, I added cashews and raisins when adding the chicken broth, and I used chicken wings and drumsticks with the bone-in instead of cutting up the whole chicken. This is easier, and I wanted to avoid dry pieces of chicken in other biryani dishes that I have had. The chicken came out extremely tender, it was falling off the bone. Absolutely delicious! The flavor is mild for the Indian palatte, so if you like it spicy add more spice, but overall this recipe is a definite keeper. This would be a great dish to make for a lot of people as the quantity is large. Also be sure to use basmati rice with this it is so aromatic and delicious.
My Brother-in-law is from Pakistan and I love their food so I was looking for recipes to fix for my family. I found this one and my husband has added it to his favorites catagory. I even fixed it for my mother-in-law and she loved it too. Hint on how to make it not take so long...measure out all of your spices and ingredients prior to cooking. Do all of your chopping of the onions and all first and it will go a lot faster. I have fixed this many times now and we love it. Today I am going to substitute beef for the chicken and see how it turns out.
Chicken Biryani is one of the more complicated rice dishes in Indian/pakistani cooking. Being quite an amateur cook, I still managed to cook up a feast with this single dish and my hubby is still licking his fingers! I am never looking for another biryani recipe after this . Thanks Nazia- Radhika & Jai
I made this recipe for a big Diwali party (a traditional Hindu celebration) and got raves. People were asking for the recipe and for leftovers to take home with them!
Wow!! This was amazing. I made it for a bunch of friends and made very few modifications. I used boneless skinless drumsticks which I beleive were the perfect choice for this dish as they had enough dark meat to stay plenty moist. The only change I amde was to add raisins and cashews during the rice cooking stage but that was only due to personal preference. I didn't find the recipe particularly time consuming. I started making it 2 hours prior to the time I wanted to serve it and it was ready right on time, during the 2 long cooking stages there isn't anything to do except set the table, pour some wine and enjoy the delicious smells.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/7 of a recipe
Servings Per Recipe: 7
Amount Per Serving
Calories from Fat: 316
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