If you’re a true biryani enthusiast, this authentic Peshawari Chicken Biryani recipe is sure to win your heart. Rich in traditional North Indian flavors and layered with marinated chicken and aromatic rice, this dish makes for a perfect indulgence during festive celebrations or family dinners.
To prepare this flavourful biryani, start by thoroughly rinsing 1½ cups of rice and soaking it in water for 20 to 30 minutes. Set it aside after draining. Next, marinate 400 grams of chicken pieces with ½ cup curd, 1 tbsp ginger-garlic paste, 1 tsp red chilli powder, ½ tsp turmeric, 1 tsp garam masala, 1 tbsp biryani masala, and salt to taste. Let it rest in the refrigerator while you prepare the rice.
Bring water to a boil in a deep pan, adding the soaked rice along with 2–3 cloves, 1 bay leaf, 1-inch cinnamon stick, 2–3 green cardamoms, and some salt. Cook the rice until it’s 70% done. In a heavy-bottomed pot, start layering by adding a portion of the marinated chicken, then cover it with a layer of partially cooked rice. Add chopped ½ cup tomatoes, ½ cup sliced onions, and some fresh coriander leaves. Continue layering the remaining chicken and rice, finishing off with a sprinkle of saffron strands soaked in warm milk and a few drops of kewra water for fragrance.
Cover the pot with aluminium foil or a tight lid and cook on low flame for 40 to 45 minutes using the dum cooking method. Once done, gently mix and serve the hot, flavorful Peshawari Chicken Biryani with raita or your favorite salad. It’s an irresistible dish that brings the royal flavors of Peshawar right to your table.
