Chicken biryani, Karachi style
Layers of spiced chicken and fragrant rice, steamed together until every grain is perfumed.
- Time1 hr 50
- LevelHard
- Costabout £1.63 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oil in a large pan over a medium heat. Fry the onions for 20 minutes, stirring, until deep golden brown. Take out half and set aside for the top.
20 min - 2
Add the garlic and ginger paste, tomatoes, chillies, cumin, coriander, chilli, turmeric and half the salt to the pan. Cook for 5 minutes.
5 min - 3
Stir in the yoghurt and chicken. Cover and cook gently for 25 minutes until the chicken is tender and the masala is thick.
25 min - 4
Meanwhile, boil plenty of water with the cinnamon, cardamom, cloves and the rest of the salt. Add the rice and cook for 5 minutes until just short of tender. Drain.
5 min - 5
Spread half the rice over the chicken. Scatter over half the mint, coriander and reserved onions. Cover with the rest of the rice, herbs and onions.
- 6
Drizzle over the saffron milk. Cover tightly with foil and a lid. Cook on the lowest heat for 25 minutes.
25 min - 7
Rest for 5 minutes. Mix gently from the bottom so the layers combine, and serve with raita.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.