How to Make Authentic Pakistani Chicken Biryani at Home

If you’ve ever craved the rich, aromatic, and flavorful taste of Pakistani Chicken Biryani, you’re in the right place. This dish isn’t just food—it’s an experience. The layers of perfectly spiced chicken, fragrant basmati rice, and golden fried onions create a dish that’s straight-up irresistible. But here’s the thing: making biryani at home can feel overwhelming.

That’s why I’m breaking it down step by step, ensuring you nail this iconic dish like a pro. Let’s dive into the secrets of making authentic Pakistani Chicken Biryani—the way it’s meant to be.

Ingredients You’ll Need

Before we start, here’s everything you need to make restaurant-style biryani at home:

For the Chicken Marinade:

• 1 kg (2.2 lbs) bone-in chicken (cut into medium pieces)
• 1 cup yogurt (full fat)
• 2 tbsp ginger-garlic paste
• 1 tbsp lemon juice
• 1 tsp turmeric powder
• 2 tsp red chili powder
• 1 tbsp biryani masala (store-bought or homemade)
• 1 tsp salt (adjust to taste)
• 2 tbsp cooking oil

For the Rice:

• 2.5 cups basmati rice (long-grain)
• 6 cups water
• 2 bay leaves
• 4 green cardamoms
• 1 black cardamom
• 1 cinnamon stick
• 1 star anise
• 1 tsp salt

For the Biryani Masala (Homemade Option):

• 1 tbsp cumin seeds
• 1 tbsp coriander seeds
• 5-6 cloves
• 1 black cardamom
• 2 green cardamoms
• 1 small piece of mace
• 1 tsp black peppercorns
• ½ tsp nutmeg powder

For the Biryani Layering:

• 2 large onions (thinly sliced and fried until golden brown)
• 2 tomatoes (chopped)
• 1/4 cup fresh coriander leaves (chopped)
• 1/4 cup fresh mint leaves (chopped)
• 1/4 cup warm milk + 1/2 tsp saffron strands (for color)
• 2 tbsp ghee (clarified butter)
• 1 tbsp kewra water (optional, for aroma)

Step-by-Step Cooking Guide

Step 1: Marinate the Chicken

Marination is where the magic begins. In a large bowl, mix the chicken with yogurt, ginger-garlic paste, lemon juice, turmeric, red chili powder, biryani masala, salt, and oil. Coat the chicken well and let it marinate for at least 2-4 hours (overnight is best). This allows the flavors to penetrate deeply.

Step 2: Prepare the Rice

Perfect biryani rice should be long, separate, and fluffy. To achieve that:

1. Wash the basmati rice 2-3 times until the water runs clear.
2. Soak the rice for 30 minutes—this prevents breaking while cooking.
3. In a large pot, boil 6 cups of water with bay leaves, cardamoms, cinnamon, star anise, and salt.
4. Add the soaked rice and cook until it’s 70% done (grains should still have a bite to them).
5. Drain and set aside.

Step 3: Cook the Chicken Masala

1. In a deep pan, heat 3 tbsp oil.
2. Add the golden fried onions and let them release their sweetness.
3. Toss in the chopped tomatoes and cook until soft.
4. Add marinated chicken and cook on medium heat for 10-15 minutes, stirring occasionally.
5. Lower the heat and cook until the chicken is fully tender and the masala thickens.
6. Sprinkle in fresh coriander and mint leaves for that signature biryani aroma.

Step 4: Layer the Biryani

Now, the fun part: layering!

1. In a large pot, spread a layer of cooked chicken masala at the bottom.
2. Add a layer of partially cooked rice on top.
3. Sprinkle saffron milk, kewra water, ghee, and fried onions for extra depth of flavor.
4. Repeat the process until all the rice and chicken are layered.

Step 5: Dum Cooking (Steaming)

This is the secret to restaurant-style biryani—slow cooking on dum.

1. Seal the lid with dough or a cloth to trap steam.
2. Place the pot on low heat for 20-25 minutes.
3. Once done, let it rest for 10 minutes before fluffing it up.

Pro Tips for Restaurant-Style Biryani

• Use Aged Basmati Rice – The longer the grain, the better the texture.
• Marinate Longer – Overnight marination ensures juicier, more flavorful chicken.
• Don’t Overcook the Rice – Keeping it 70% cooked before layering prevents mushy biryani.
• Go Heavy on Fried Onions – They add a subtle sweetness that makes biryani addictive.
• Dum is Non-Negotiable – This slow-steaming process fuses all the flavors together.

Serving & Enjoying

Pakistani Chicken Biryani is best served with raita (yogurt dip), achar (pickle), and a chilled glass of lassi. Garnish with extra fried onions and fresh coriander before serving.

Final Thoughts

And that’s it! A foolproof way to make authentic Pakistani Chicken Biryani at home. This dish is more than just food—it’s nostalgia, family gatherings, and pure comfort in every bite.

So, go ahead—gather your ingredients, follow these steps, and create a biryani that’ll make everyone ask, “Where did you order this from?”