If you love biryani, this traditional Peshawari Chicken Biryani is bound to become your next favorite dish for festive gatherings or weekend family dinners. Rich in spices and layered with juicy marinated chicken, fragrant basmati rice, and delicate saffron, this recipe brings the true essence of Peshawar to your kitchen.
To prepare this delicious biryani, begin by rinsing 1.5 cups of rice thoroughly and soaking it for about 30 minutes. For the marinade, mix 400 grams of chicken pieces with half a cup of yogurt, ginger garlic paste, turmeric, red chilli powder, biryani masala, garam masala, and salt. Let the marinated chicken rest in the refrigerator to soak up the spices.
Next, in a pot of boiling water, add the soaked rice along with whole spices like cloves, cardamom, bay leaf, and a cinnamon stick. Cook the rice until it’s 70% done, then drain it.
In a heavy-bottomed pot or handi, start layering: place the marinated chicken first, followed by a layer of the parboiled rice. Scatter sliced onions, chopped tomatoes, and fresh coriander on top. Repeat the layers as needed, finishing with saffron strands soaked in warm water and a dash of kewra water for an irresistible aroma.
Seal the pot tightly with foil or a lid and cook on the lowest flame for about 40-45 minutes until the chicken is tender and the rice is perfectly fluffy. Serve this aromatic Peshawari Chicken Biryani hot with raita or your favorite salad for an authentic feast.