But wait, if you are in any case looking for Pakistani or Karachi style degi Chicken Biryani that you had at a restaurant or on the street or in a wedding dinner; that is different. I will post a separate recipe for that. This is homemade chicken biryani with delicious flavors full of herbs and aroma. I suggest, serve it hot right after dum (steaming) with raita and kachumber salad for best taste. In Pakistani, especially Karachi, Chicken Biryani is often made on Fridays or on weekends; also in official dinners or weddings or picnics or whatever; biryani fits in all events. And, it’s always good, never boring. People of Karachi can’t live without Biryani. Like, even if we are traveling somewhere in China or Far-east, we’ll find a Pakistani restaurant or maybe an Indian restaurant and eat Chicken Biryani. And, the satisfaction is heavenly.
Other Preps, while the chicken is marinating and the rice is cooking.
For Layering
We are getting to our favorite part. You can do all the above steps a day ahead. Except for any rice steps which need to be done on the same day of serving for fresh chicken biryani taste. Hungry for Rice? Check these recipes!
Singaporean Rice layered rice with fried garlic and chili toppings.Vegetable Biryani, Yakhni Pulao, rice cooked in meat broth.Bohri Biryani Keema Khichri, layered mince, and lentil biryaniBarbecue Chicken and Rice Tikka chicken with rice and sauce.
If you try this biryani recipe, I’d LOVE to hear your feedback in the comments. Your 5-ratings motivate me to do my best. Stay connected for more recipes and videos on Facebook, Instagram, Pinterest, and Youtube.
