My sister-in-law, the ultimate biryani gastronome, has a peculiar ritual: no matter the occasion, her unwavering wish is for biryani to grace the table. “Saba Baji, make me biryani!” she declares whenever she pops by, her eyes sparkling with anticipation. As much as I adore whipping up my signature biryani, there’s one part of the process I dread—caramelizing the onions. However, I’ve recently discovered an easy Pakistani chicken biryani recipe that completely skips onions! It means less chopping and no caramelizing, cutting my workload in half and saving precious time while letting the fragrant spices take center stage.
So speaking of this biryani, it doesn’t have any onions, but does it taste good? Listen to what my sister-in-law says, “This is one of THE BEST BIRYANI you made, Saba Baji,” her exact words.
What is the secret to making this easy Pakistani chicken biryani?
Now we know this quick and easy biryani doesn’t have onions, so where do the tanginess and flavors come from? For tanginess, you need lots of tomatoes and yogurt. Make sure your yogurt is sour, as it will provide the base of the biryani along with tomatoes and spices. There is no complicated bhunai in this biryani as well. No need to bhunafa or fry the korma, it’s the basic salan with some shorba in it.
What is the chicken-to-rice ratio in Biryani?
My personal preference is for every 2.2 lbs, I use 3 cups of rice; that’s my usual measurement when I make biryani. If you like more chicken, then use 2.5 lbs for 3 cups of rice. For a smaller quantity, use 1.2-1.5 lbs for 1.5 cups for a perfect rice to chicken ratio. I also have a biryani recipe for 20 people if you would like to make a larger quantity.
How to achieve perfect rice for Biryani?
- Use a good-quality aged basmati rice.
- Soak the rice for 30 minutes before boiling.
- Use a large pot to boil the rice.
- Only add rice to the water when it starts to boil; do not add it too early.
- Add a splash of vinegar or lemon juice to enhance the rice’s white color.
- Cook the rice only halfway; it is ready to drain when it breaks into two parts.
- Drain the rice immediately and layer it on top of the chicken.
How to check if rice is ready to drain for easy Pakistani chicken biryani?
I like to use a finger press method. Take a grain of rice and press it between your thumb and index finger. Suppose you feel a solid line in the middle, and rice is soft on the edges, it’s still undercooked. If it breaks into 2 grains, it is 50%-60% cooked. For this biryani, you want to drain the rice when it’s going to break into two grains. Drain it immediately.
If the rice breaks into 3 pieces, it’s 80% cooked; that’s what I use for my other biryanis.
How to store leftover Pakistani chicken biryani?
You can easily store this biryani in the refrigerator for a week in an airtight container, or you can even freeze it for a couple of months. You can check my detailed reheating the rice guide here. Make sure to make small portions for easy reheating.
Must Try Biryani Recipes
- Instant Pot keema biryani
- Instant Pot Biryani
- Chicken Biryani for beginners
- Sindhi Biryani with Potatoes
Easy Pakistani Chicken Biryani
Ingredients
- 2.2 lbs chicken 1 whole chicken cut into 18 pieces
- 5 medium potatoes peeled and cut into big cubes
- 1 cup oil
- 5 tomatoes chopped
- 1 cup yogurt must be sour
- 1 packet biryani masala or use homemade
- 1 tbsp cumin powder
- 1 tbsp coriander powder
- 1/2 tsp orange food coloring
- 1 tbsp ginger paste
- 1 tbsp garlic paste
Ingredients for rice
- 3 cups long-grain basmati rice
- 12 cups water to boil the rice
- 3 green chilies
- 2 tbsp vinegar
- 3 tsp salt
- 2 Bay leaves
- 1 cup Cilantro
- Mint optional
Instructions
Wash and soak basmati rice
- Add rice to a bowl, rinse it several times with cold water until the water runs clear. Add more water to cover the rice and set it aside for 30 minutes.
Cook Chicken
- Peel and cut potatoes. Also chop tomatoes, cilantro, and mint.
- Heat oil in a pan. Add ginger garlic paste, saute for a minute, then add chopped tomatoes, and cook over high heat until the tomatoes are soft and the oil comes out.
- Now add biryani masala, cumin, and coriander powder.
- Add chicken and peeled and sliced potatoes.
- Cook for 7-8 minutes on high heat while mixing often.
- Add yogurt, water, and food coloring, lower the heat, and cook for 15 minutes.
Boil the rice
- Meanwhile, add water to a big pot, add salt, and let it come to a boil.
- Once the water is boiling, add the soaked rice. Add vinegar and green chilies. Cook over high heat for about 5 minutes.
- Once the rice are 50% done, drain the rice using a colander. To check if the rice is ready, press one grain of rice between the thumb and pointer finger. If it breaks into two, then it's ready to drain.
- Meanwhile, your chicken is ready. It will be a little watery.
Layering the Biryani
- In an oven-safe dish or a pot, add all of the chicken, and add green chilies and mint if using any, then add all the rice on top. Bake at 350°F for 25-30 minutes.
- You can also stream it on the stove top. For the first 5 minutes, let the pot sit on high heat, then lower the heat and steam for 15-20 minutes. Make sure to cover the pot with foil paper and a lid to let the steam lock in.
Check the Biryani rice is ready
- Press the rice between fingers. If it doesn't have a grain and can be smushed easily, then biryani is ready. Fluff up the rice with a straight spoon and enjoy.