Pakistani Student Biryani

A unique and sumptuous Biryani that has become a famous national brand making waves in the ethnic food markets in Pakistan since last couple of decades. The story goes back to 45 years ago when the founder, Haji Muhammad Ali, was standing behind the stall with few plates and a bucket full of aromatic, flavorsome biryani cooked perfectly with a blend of aromatic spices.

Try out & relish our version of this delicious and palate tickling biryani!



Chicken – 1.5 kg, cut into medium size pieces
Basmati rice – 1 kg
Onions – 2, thinly sliced
Tomatoes – 1, finely chopped
Turmeric powder – 1 tsp
Garam masala – 1 tsp
Ginger-garlic paste –  2 tsp
Green chilies – 2, finely chopped
Bay leaves – 2
Cardamon pods- 5-6
Cloves- 5-6
Yogurt – 1/2 cup
Salt – To taste
Lemon juice- 1 tsp
Oil- As needed
Kewra – 1 tsp (optional)
Saffron- A pinch (optional)
Yellow food color – 1/2 tsp (optional)
Orange food color -1/2 tsp (optional)
Water- As needed


Method: Soak the rice in water for half an hour. Clean, wash, & drain the chicken pieces. Marinate the chicken with turmeric powder, garam masala, 1 tsp ginger-garlic paste, and salt. Keep it aside for at least 2 hours. Heat oil in a large pan. Add onions and chopped green chilies and saute until golden brown. Add the remaining ginger-garlic paste and saute until the raw smell goes away. Add the chopped tomatoes and saute until mushy and the oil starts to separate. Add the marinated chicken and mix well so that the masala gets coated well. Cover with a lid and cook for 10-15 mins until the meat is tender and the water dries. Add the yogurt and mix well. Cook for another 10 mins and then remove from flame. Keep it aside.

In a heavy bottomed vessel, boil water with bay leaves, cardamon pods, & cloves. Add the soaked rice along with salt and lemon juice. Cook the rice until it is ¾ cooked. Drain the water and keep it aside. Saok the saffron in 1 tsp of water. In an oven proof vessel or a biryani pot, spread a layer of the rice and top it with some of the chicken masala. Repeat the rice layer and chicken masala layer. Sprinkle Kewra, yellow & orange food colors, and saffron. Cover with a tight lid and simmer for 10 minutes. Remove from flame. Serve hot with salad or raita and enjoy.


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