isithalal.food · Recipes

Chicken biryani

Karachi-style chicken biryani: spiced Halal chicken layered with basmati, fried onions, mint and saffron, then steamed sealed (dum).

Pakistani · Main · Moderate · 1 large pot · 130 min

Each method follows published technique for the dish, and every Halal substitution is checked against the ingredient pages we cite. Photographs come from our ingredient library rather than the finished dish.

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Why Halal checks matter here

Biryani is Halal when the chicken is; the other checks are the ghee, shop biryani masala, and flavour essences such as kewra that can use alcohol as a carrier.

Halal-critical ingredients

• Chicken: Outside Muslim-majority countries, chicken is often not Halal-slaughtered unless the butcher or pack says so. Use a Halal butcher or a certified pack. See Chicken.
• Shop biryani masala and food colour: Spice mixes are usually spices and salt; some list flavour enhancers, unnamed flavourings, or colours from mixed sources. Read the packet, or use the whole and ground spices listed here. See Food colouring.
• Kewra and rose flavourings: Kewra water and rose water are distillates, but kewra or rose essence can use alcohol as a carrier. Use distilled kewra water or rose water, or leave it out.
• Ghee: Vegetable ghee and catering fats can be blends that include animal fat. Butter ghee or plain oil. See Ghee.

Ingredients

Chicken masala

• 1 kg (2.2 lb) Halal-slaughtered chicken, bone-in, cut into 12 pieces
• 200 g (¾ cup) plain yogurt
• 30 g (2 tbsp) ginger-garlic paste
• 6 g (2 tsp) red chilli powder
• 2 g (½ tsp) ground turmeric
• 4 g (2 tsp) ground coriander
• 10 g (1½ tsp) fine salt
• 100 ml (7 tbsp) butter ghee or neutral oil
• 450 g (3 medium) onions, thinly sliced
• 300 g (10 oz) tomatoes, chopped
• 300 g (10 oz) potatoes, peeled and halved
• 6 (6) dried plums (aloo bukhara)
• 4 (4) green chillies, slit
• 7 g (1 set) whole spices: 1 cinnamon stick, 2 bay leaves, 6 cloves, 4 green cardamom, 1 black cardamom, 1 tsp black cumin (shahi zeera)

Rice

• 500 g (2½ cups) aged basmati rice, rinsed and soaked 30 minutes
• 40 g (2½ tbsp) salt for the rice water
• 4 litres (4 quarts) water for boiling the rice

Layering

• 15 g (½ cup) fresh mint leaves
• 15 g (½ cup) fresh coriander, chopped
• 0.2 g in 60 ml (1 pinch in ¼ cup) saffron threads soaked in warm milk
• 5 ml (1 tsp) kewra water or rose water (distilled, not essence)
• 1 (1) lemon, sliced

Method

1. Marinate the chicken. Mix the chicken with the yogurt, ginger-garlic paste, chilli, turmeric, coriander and salt. Leave for at least 30 minutes, or overnight in the fridge. Use Halal-slaughtered chicken; that is the step that decides whether the pot is Halal.
2. Fry the onions and build the masala. Heat the ghee in a heavy, wide pot and fry the onions, stirring, for 12–15 minutes until deep golden. Lift out half and drain on paper for layering. Add the whole spices to the pot for 30 seconds, then the chicken and its marinade. Cook on high heat for 8 minutes, add the tomatoes, potatoes, dried plums and green chillies, and cook covered on medium heat for 15–20 minutes until the chicken is tender and the oil rises to the top.
3. Part-boil the rice. Bring the water and salt to a rolling boil. Add the drained rice and boil for 5–6 minutes, until the grains are about 70 percent cooked: they should break between your fingers with a firm white core. Drain at once.
4. Layer. Spread half the rice over the chicken masala. Scatter over half the mint, coriander and fried onions. Add the rest of the rice and the remaining herbs and onions. Drizzle over the saffron milk and the kewra water, and lay the lemon slices on top. Kewra water is a distillate; flavour essences can use alcohol as a carrier, so check the bottle or leave it out.
5. Dum and rest. Seal the lid with foil or a dough rope. Cook on high heat for 3 minutes, then on the lowest heat for 20–25 minutes, ideally with the pot on a flat griddle to spread the heat. Rest 10 minutes before opening, then mix gently from the sides so the colours stay distinct.

Allergens

milk (yogurt, ghee, milk)

How this recipe was researched

Method specified editorially from Karachi and Sindhi biryani technique (chicken marinated in yogurt and spice, cooked into a masala with tomato and potato, layered with part-boiled basmati, fried onions, mint and saffron milk, then steamed sealed on dum) and this site's Biryani, Chicken, Ghee and Food colouring pages. Timings follow published technique rather than a kitchen test.

Photograph of chicken biryani from Wikimedia Commons, not the finished dish from this recipe.