Chicken Biryani is the most popular dish in Pakistan. Taj Mahal Restaurant provides an original taste of Biryani. Chicken Biryani is a delicious savory rice dish that is loaded with spicy marinated chicken, caramelized onions, and flavorful saffron rice. For my Biryani, I simplify the order of operations, while retaining the traditional layered approach to assembling it.

Chicken Biryani is a savory chicken and rice dish that includes layers of chicken, rice, and aromatics that are steamed together. The bottom layer of rice absorbs all the chicken juices as it cooks, giving it a tender texture and rich flavor, while the top layer of rice turns out white and fluffy. Buried in the Biryani, you’ll find whole cuts of succulent chicken bursting with flavor from the potent array of spices, herbs, and aromatics it’s marinated in.

Chicken and rice is a classic pairing that has permeated culinary culture around the world. It makes sense that earlier in human history, this staple seed would be combined with a domesticated source of protein. Still, the fact that this combination has endured as a popular favorite today, speaks to its unassailable deliciousness.

For our version, we have simplified the preparation a bit by marinating the chicken in a spicy mixture of garam masala, garlic, ginger, chili peppers, cilantro, and garlic. When fried, the spices and aromatics on the exterior of the chicken caramelize into an insanely flavorful crust. We like to cook the onions separately, as it allows you to fully caramelize them into a sweet umami-packed layer that contrasts the spicy, savory chicken. For the rice, a quick par-boil with cardamom, bay leaves, and cumin infuses some flavor, while ensuring the rice is tender enough steam after the Biryani is assembled.