Looking for the best chicken biryani recipe for dinner at home? This step-by-step guide will help you cook the most flavorful biryani just like restaurant style. It is full of spices, soft rice, and juicy chicken – a royal dish loved in every Pakistani home.
Biryani is not just food – it’s an emotion in South Asia. From Karachi to Lahore, every city has its own biryani lovers. Whether it’s Eid, a family dinner, or Sunday lunch, chicken biryani is always the hero of the table.
📖 A Short Story:
I still remember my first time trying to make biryani. I was in college, missing mom’s cooking. I added too much chili, and it almost exploded in spice! But that day taught me how one dish can bring back memories and feelings. Now I cook it for guests and they always ask for the recipe.
🥗 Health Benefits:
Chicken biryani may sound heavy, but when made with the right balance, it’s a great mix of carbs and protein. It keeps you full, gives energy, and the spices (like ginger, garlic, and turmeric) are great for immunity and digestion.
🌍 Country of Origin: Pakistan 🇵🇰
Biryani originally came from the Mughal kitchens and became most famous in Pakistan and India. In Pakistan, the Karachi-style biryani is the most loved, known for its spicy kick and layered rice flavor.
⭐ Rating: 4.9/5
One of the most cooked meals in Pakistani homes. Loved by all age groups.
👨🍳 Ingredients:
- 🍗 500g chicken (bone-in)
- 🍚 2 cups basmati rice
- 🧅 2 large onions (sliced)
- 🍅 2 tomatoes (chopped)
- 🧄🫚 1 tbsp ginger-garlic paste
- 🍋 1 tbsp lemon juice
- 🧂 Salt, red chili powder, turmeric, biryani masala (as needed)
- 🧈 Oil/ghee for cooking
- 🌿 Fresh coriander and mint
- 🧴 Yogurt – 1/2 cup
🔥 How to Make Chicken Biryani:
- Boil rice 80% done. Set aside.
- In a pot, heat oil. Fry onions until golden brown. Take half out.
- Add chicken + ginger-garlic paste. Fry till color changes.
- Add spices, yogurt, tomatoes. Cook till oil separates.
- Add mint, coriander, lemon juice, and fried onions.
- Layer rice over chicken. Add little water and cover tightly.
- Cook on low flame for 20 minutes (dum).
- Serve hot with raita or salad!
🧾 Nutrition (Per Serving):
| Nutrient | Amount |
|---|---|
| Calories | 430 kcal |
| Protein | 28g |
| Carbohydrates | 40g |
| Fats | 18g |
💬 Reviews:
“My guests thought I ordered this from a restaurant!” – Ayesha, Karachi
“Easy to follow and tastes amazing. I added green chilies for more spice.” – Omar, Lahore
“Finally made biryani that my dad loved. Thank you!” – Sadaf, UK
🔗 Related Recipes You May Like:
- Try our Indian-Style Scrambled Eggs for breakfast
- Or enjoy Masala Chai Oats as a healthy morning meal
❓ FAQ Section:
Q1: Can I use boneless chicken?
Yes, but bone-in gives more flavor to the gravy and rice.
Q2: How to avoid soggy rice?
Don’t overboil it. Cook rice 80% before layering.
Q3: Can I use store-bought biryani masala?
Yes, but fresh spices give better aroma.
⚠️ Disclaimer:
This recipe is for general cooking interest only. Please check all ingredients for allergies. Everyone’s kitchen is different, so results may vary. mepcobillsonline.com/ provides this recipe for learning and personal use, not as health or diet advice. Always use clean, fresh ingredients and eat mindfully.
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