Peshawari Chicken Biryani is a traditional dish that holds a special place in the hearts of biryani enthusiasts. Known for its aromatic spices, tender chicken, and layered rice, this dish is perfect for family gatherings, festive occasions, or a hearty weekend meal. With the right balance of spices and slow-cooked flavors, it offers a rich and mouthwatering taste that is hard to resist.
This recipe combines marinated chicken with fragrant basmati rice, slow-cooked together to enhance the flavors. The marination includes yogurt, ginger-garlic paste, biryani masala, garam masala, and saffron for an authentic taste. The rice is partially cooked with whole spices like cloves, cinnamon, cardamom, and bay leaves before being layered with the chicken and simmered to perfection.
By the end, you get a biryani that is not just flavorful but also visually appealing with saffron hues and the rich aroma of kewra water. Pair it with raita, salad, or a spicy curry, and you’ll have a complete traditional meal that everyone will relish.
Ingredients:
- 400 g chicken pieces
- 1/2 cup curd (yogurt)
- 1 tbsp ginger-garlic paste
- 1 tsp red chili powder
- 1/2 tsp turmeric powder
- 1 tsp garam masala
- 1 tbsp biryani masala
- Salt to taste
- 1 1/2 cup basmati rice
- 2–3 cloves
- 1 bay leaf
- 1-inch cinnamon stick
- 2–3 cardamoms
- 1/2 cup sliced onions
- 1/2 cup chopped tomatoes
- Oil as required
- Water as required
- Few saffron strands soaked in milk
- Few drops of kewra water
Method:
- Wash and soak the basmati rice for 20–30 minutes, then drain and keep aside.
- Marinate the chicken with yogurt, ginger-garlic paste, chili powder, turmeric, biryani masala, garam masala, and salt. Refrigerate for 30 minutes.
- Boil water in a deep pan, add bay leaf, cloves, cinnamon, cardamom, and salt. Cook the soaked rice until 70% done.
- In a heavy-bottom pot, layer the marinated chicken at the bottom, then add a layer of half-cooked rice. Sprinkle fried onions, tomatoes, and coriander. Repeat until the pot is full.
- Drizzle saffron milk and kewra water on top. Cover tightly with foil or dough and cook on low heat for 40–45 minutes (dum cooking).
- Serve hot with raita or curry.