Boneless Chicken Biryani Recipe Pakistani

There are so many types of biryani recipes but today I prefer Boneless Chicken Biryani Recipe Pakistani style means Karachi special Sindhi biryani recipe chatpata flavorful masala in this recipe

So many varieties of biryani, Hyderabadi biryani, Pakistani Punjabi biryani recipe, South Indian chicken biryani, Chicken Tikka Biryani, Bombay Biryani Masala Recipes, etc.

Difference Between Biryani And Pulao

Pilaf or pulao is also famous in India, Pakistan, and Middle Eastern cuisine. Pulao recipe is first makes yakhni ( chicken, mutton, or vegetable choice to choose one of them. In a yakhni, add wash and soak basmati rice. cook and simmer for 12 min on low flame.

If you want to learn my cooking recipe. clink the link below:

Biryani also cooked additional dressing and make two layers. first, make a korma masala and make a two-layer first, korma in the bottom add boiled rice then again korma, and last on top boil rice.

Which Rice Is Best For Biryani In Pakistan?

Aged, Long grain basmati rice soak in water for 30 min. Boil with whole spices and 3/4 done. not overcook

Boneless Chicken Biryani Recipe Pakistani

• 7oog boneless chicken cubes ( breast )
• 1 tbsp chili powder
• 1 tbsp coriander powder
• 1/2 tsp turmeric powder
• 1 tbsp all spices powder ( garam masala ) 
• 1 tbsp ginger garlic paste
• 2 large onions sliced
• 2 potatoes cut into cubes
• 4 tomatoes cut into sliced
• 1/2 cup oil or ghee
• 1 cup yogurt
• salt to taste
• green chilies, mint, and coriander leaves for garnish
• 1 tsp saffron dissolved in 1/2 cup milk.

Rice

• 4 cups long-grain basmati rice
• 1 tbsp salt 

( cinnamon stick 1, 4 cloves, green and black cardamon 4, whole black pepper cone 8 ) 

INGREDIENTS

• In a deep cooking pot add oil, once oil hot add sliced onion and fry until golden brown.

• add ginger garlic paste, and saute for 2 min.
• Now add chicken cubes mix well again saute for 2 min.

• Add 1/2 cup water, add red chili powder, coriander powder, turmeric powder, allspice powder, and salt mix very well. saute for 3 min.

• Once the masala is properly cooked add yogurt. mix and saute for 2 min.
• Now add tomato slices and potatoes mixed. add 1 cup water and cook until chicken and potatoes are tender.

RICE

• 4 cups aged, long grain basmati rice, wash and soak 30 min.
• In a large pot, fill water add 1 tbsp salt, and add whole spices ( cinnamon stick 1, 4 cloves, green and black cardamon 4, whole black pepper cone 8 )

• Once water is boiled add rice and cooked 3/4 done.
• Drain all water.

ASSEMBLING

In a pot bottom layer chicken and add to all the boiled rice, spread all garnish, add saffron, and 2 tbsp ghee on top, and cover up simmer for 12 min low flame.

After simmering mix lightly chicken and rice gently.

( Optional ) if you like a smoky flavor, you can smooth Charcol flavor.

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