Baked Pakistani Chicken Biryani with Ginger and Saffron
Indulge in a flavorful Pakistani chicken biryani blended with aromatic spices, ginger, and saffron, oven-baked for perfection.
Preparation
Get these tasks done before you start cooking.
Marinating the Chicken
- 1
Mix Marinade
In a large bowl, mix yogurt, ginger paste, garlic paste, red chili powder, turmeric powder, garam masala, cumin, and salt.
- 2
Coat Chicken
Add chicken pieces and coat them well with the marinade.
- 3
Refrigerate
Cover and refrigerate for at least 2 hours or overnight for better flavor.
Preparing the Rice
- 1
Boil Spices
In a large pot, bring water to a boil with cloves, bay leaf, cinnamon stick, and black peppercorns.
- 2
Cook Rice
Add rinsed basmati rice and cook until about 70% done.
Tip: Do not overcook the rice; it will finish cooking in the oven.
- 3
Drain Rice
Drain the rice and set aside.
How to Make Baked Pakistani Chicken Biryani with Ginger and Saffron
Total time: 3 h · Yields 6 servings
- 1
Sautéing Onions
Heat oil in a pan and fry onions until golden brown. Set aside half for garnish.
- 2
Layering the Biryani
In the same pan, layer the marinated chicken at the bottom, followed by half of the parboiled rice. Sprinkle half of the saffron milk, fried onions, coriander, and mint. Repeat the layers with the remaining rice and the rest of the ingredients.
- 3
Baking in Oven
Preheat oven to 350°F (175°C) and cover the dish tightly with foil. Place in the oven and bake for 30-40 minutes.
Chef's Tips
Frequently asked questions
Explore more from TastyFood
Looking for something different? Browse by category.