5 from 30 votes
Bombay Chicken Biryani | Pakistani Biryani Recipe
Bombay Chicken Biryani is a layered rice and chicken dish flavored with warm spices, yogurt-marinated chicken, and fragrant basmati rice parboiled with whole spices like cinnamon, cardamom, and cloves. The dish features slow cooking over low heat to blend aromas and tenderize the chicken. It combines fried onions and tomato-based sauce for rich depth. This biryani recipe offers a balanced aromatic profile suited for a hearty dinner or festive meal.
Prep Time
10 mins
Cook Time
30 mins
Additional Time
2 hrs
Total Time
2 hrs 40 mins
Servings:
4
people
Calories:
489 kcal
Course:
Main Course
Cuisine:
Pakistani
Ingredients
Marination
- 500 gram chicken breast
- ½ tablespoon ginger garlic paste
- ½ tablespoon Biryani masala
- ⅓ cup yogurt
Rice
- 1 ½ cup basmati rice
- 1 cinnamon
- 1 bay leaf
- 2-3 black cardamom
- 3 star anise
- 3-4 cloves
- 3 green cardamom
- 1 teaspoon kewra water
- uffcient quantity water
Biryani
- 4-5 onion
- 4 tomato
- uffcient quantity cooking oil for frying
- garnish cilantro
Instructions
Chicken Marination
- Combine chicken, freshly prepared ginger-garlic paste, Bombay biryani masala and yogurt in a mixing bowl.
- Mix well to incorporate all the spices.
- Cover and allow it to marinate for 2 hours or overnight (keeping it in the fridge.)
Cup of Yum
Parboil Rice
- Soak rice for at least 30 minutes prior to cooking.
- Add a lot of water to a pan and add cinnamon, bay leaf, black cardamoms, star anise, cloves, green cardamoms, kewra water, salt, rice.
- Cover and cook 75%.
- Drain and set aside.
Fry onions
- Cut thin slices of onions.
- Fry them until golden brown. Set aside.
Chicken Biryani
- Cook chicken in a pan for 5-7 minutes.
- Add tomato puree to it and continue cooking.
- When chicken is cooked 75%, add some fried onions, and cook for 2-3 minutes.
- As soon as the chicken releases the oil, layer over the parboiled rice.
- Add fried onions the top of rice layer.
- Cover with lid and place the pan over a griddle (Tawa).
- Turn the heat to low and cook for 12-15 minutes.
- Give it a good mix to combine rice and chicken.
- Garnish with fried onions and chopped cilantro.
- Here you go!
Notes
- Marinate the chicken for at least 2 hours or overnight in the refrigerator to deepen flavor.
- Soak basmati rice for 30 minutes before cooking to improve texture.
- Use the toothpick or fork method to check if chicken and rice are fully cooked before serving.
- Fried onions add texture and aroma; prepare them until golden brown and set aside.
- Slow, low-heat cooking on a griddle or tawa ensures moisture retention and even cooking.
Nutrition Information
Serving
4people
Calories
489kcal
(24%)
Carbohydrates
74g
(25%)
Protein
35g
(70%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
1g
(5%)
Trans Fat
0.01g
(1%)
Cholesterol
83mg
(28%)
Sodium
170mg
(7%)
Potassium
1070mg
(23%)
Fiber
6g
(24%)
Sugar
9g
(18%)
Vitamin A
1091IU
(22%)
Vitamin C
27mg
(30%)
Calcium
112mg
(11%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4 people
Amount Per Serving
Calories 489
% Daily Value*
| Serving | 4people | |
| Calories | 489kcal | 24% |
| Carbohydrates | 74g | 25% |
| Protein | 35g | 70% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 83mg | 28% |
| Sodium | 170mg | 7% |
| Potassium | 1070mg | 23% |
| Fiber | 6g | 24% |
| Sugar | 9g | 18% |
| Vitamin A | 1091IU | 22% |
| Vitamin C | 27mg | 30% |
| Calcium | 112mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.