Chicken Pulao Biriyani

An interesting Pakistani biriyani, where the rice is partially cooked and then cooked completely with the fluid in the chicken, just like pulao… Very simple yet delicious…

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Updated with new pics on May 15, 2021: While reading this post now, I realize how much my family has changed in the past eight years from being absolute biriyani lovers to not wanting biriyani all the time. At any given time, the girls prefer a neychor with chicken curry and HD prefers the majboos. Anyway, I still try to push making biriyani at least some of the Fridays. That maybe the reason why there is a steady decline of biriyani recipes on the blog as well. Hehe…

Coming back to this recipe that I had to try making it again just because of the ease of making it… I have made some tiny adjustments to my earlier recipe just to keep the fluid levels a little lower than it was earlier. I also added a little kasuri methi at the time of putting the biriyani on dum and it went to another level, Alhamdulillah. This is an absolute lazy biriyani, as there is hardly anything to chop, and for some reason, my girls seem to be like it because there is no tomato to throw away. Hehe…

As usual, keeping the old picture over here… 🙂

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Chicken Pulao Biriyani

Course Rice

Cuisine Pakistani

Prep Time 30 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 6

Author Rafeeda

Ingredients

• 1 kg chicken cut into medium pieces
• 1 tbsp ginger garlic paste
• Salt to taste
• 1 tsp red chilli pwder
• 1 tsp Kashmiri chilli powder
• 1 tbsp coriander powder
• 1/2 tsp cumin powder
• 1 tsp turmeric powder
• 1 tbsp garam masala powder
• 3/4 cup yogurt
• 3 cups rice
• 1 tbsp vinegar
• 1/3 cup milk
• 3 tbsp ghee
• 1 small onion sliced
• A pinch of saffron soaked in 2 tbsp warm milk
• 1/2 tsp kewra essence
• 1 tbsp kasuri methi crushed

Instructions

• In a pressure cooker, add the chicken along with all the ingredients from ginger-garlic paste to garam masala and cook for one whistle, Release the pressure. There would be approximately one cup of stock in the chicken.
• Whip the yogurt and slowly mix into the prepared chicken, wihtout breaking the peices. Set aside.
• Wash and soak the rice for 30 minutes.
• Boil the rice with vinegar and salt, and cook till half done. There should be a bite in the rice.
• Drain the rice, then add the milk to it and mix well.
• Fry the onion in ghee till brown.
• In a deep saucepan, spread the prepared chicken and then the rice on top.
• Sprinkle the saffron soaked milk, fried onion, kewra essence and kasuri methi on the top.
• Close the lid tight, keep on high flame for around 10 minutes, then cook on low heat for around 30 minutes, till rice gets completely cooked.
• Mix well and serve hot with raitha, pickle and pappad.