Tuesday, June 22, 2021

Introduction of Chicken Biryani Recipe

Chicken Biryani is one of the most famous food in Karachi. It is enjoyed by Pakistani People. It can be compared to mixing a curry, later combining it with semi-cooked rice separately. You will be amazed to know that there are twenty one different types of biryani in the world rather than a simple Karachi biryani. The word Biryani is derived from the Persian word Birian, which means ‘fried before cooking’ and Birinj, the Persian word for rice.


  • 1.25 kg chicken
  • 1 kg rice
  • 4 medium thinly sliced tomatoes
  • 10-12 green chillies
  • 1 bunch mint leaves roughly chopped
  • 5-6 brown fried onions
  • 1/2 cup dried plums
  • 2 tbsp whole Garam masala (black pepper corns, nutmeg, cinnamon sticks, green cardamoms, star anise, bay leaves)
  • Salt to taste
  • 2 tbsp gg paste
  • 1 tbsp chicken powder
  • 1 tbsp cumin powder
  • 2 tbsp coriander powder
  • 2 tbsp red chili powder
  • 1 – 1/2 tsp turmeric powder
  • 1 – 1/2 tsp Garam masala powder
  • 3 tbsp kewra water


  • Fry gg paste in oil.
  • Add 2 glass water, chicken and all spices.
  • Cook for 2 mins uncovered on full flame. Off the flame.
  • Mix mint leaves, fried crushed onions, tomatoes, green chilies and dried plums altogether.
  • Spread it over chicken. Sprinkle Garam masla on it. Sprinkle 1 tbsp orange food color over it. Add kewra.
  • Spread 1st layer of half cooked rice. Now turn on the flame(High) and add remaining full cooked rice.
  • Add 1/2 cup cooking oil.
  • Cover and Cook on high flame for 8-10 mins
  • Leave for 4-5 mins.
  • Insert a spoon in between to check there is water left or not.

Biryani is Ready!!!

Banner Content


Leave a Comment