Boneless Chicken Biryani made Pakki style is a flavorful and aromatic dish that’s perfect for those new to cooking biryani. In this method, tender boneless chicken thighs are marinated in a rich blend of yogurt and spices, then sautéed with onions until fully cooked. The cooked chicken is layered with partially cooked basmati rice, fragrant with whole spices, and topped with saffron milk, fried onions, and fresh herbs. The entire dish is then slow-cooked on low heat, allowing the flavors to meld together beautifully. What makes this Pakki style biryani so special is its simplicity and foolproof nature, making it an ideal recipe for beginners. The boneless chicken ensures easy eating, while the step-by-step process guarantees perfectly tender meat and fluffy, aromatic rice. With its balanced layers and rich flavors, this biryani is a delicious and impressive dish that’s sure to become a favorite in your kitchen.
Step-by-step: Chicken biryani – Pakki Style
Prep
Caramelized onions – In a saute pan, add 2 tbsp cooking oil and 1 cup of sliced onions. Saute with a pinch of salt until caramelized and golden brown. The onions will take about 10 to 15 minutes on low heat. Set aside.Alternatively, you can deep fry the onions in oil until they are golden brown. Drain on a paper towel. Saffron – Soak the saffron in ¼ cup and let it steep for 10 minutes – and set aside.
Chicken
Marinate chicken – Add all the marinade ingredients to a bowl and combine well. Then, add the chicken pieces and combine well. Cover and let marinate for 30 minutes or overnight in the fridge.Pro tip – Always use a marinade safe bowl such as glass or plastic, not metal. Metals like aluminum can react with the acid in the recipe causing it to discolor food and give it a bad taste.
Rice
Partially cook rice – Wash and soak basmati rice in water for 30 mins. Drain. Then place a large pot of water on the stove and add the whole spices. Let it come to a boil. Add the salt and rice, stir and let boil. Cook the rice for about 3 to 4 minutes until 70% cooked (see rice test notes below). Drain and set aside.Pro tip – Soaking will ensure the rice cooks evenly. It also makes rice, fluffy, light, and airy. We want the rice cooked only 70% as it will continue to cook with the steam over the chicken later.
Cook chicken
Cook the chicken – To a heavy bottom pan or Dutch oven add the remaining oil and saute the remaining onions until lightly golden. Then, add the marinated chicken and cook on medium-high heat until the chicken is no longer pink. Add the cilantro. Cover and cook on medium to low for 8 to 10 minutes. Open and cook another 5 minutes for the excess liquid to evaporate.Pro tip – Fresh chicken will have less liquid in the pan while frozen chicken tends to have more liquid. We do not want a pool of juice at the bottom of our biryani. So, cook off excess liquid by turning the heat up for 5 minutes.
Cook biryani
Layer the biryani – Once the chicken is ready, top it with half the drained partially cooked rice. Sprinkle some chopped herbs (cilantro and mint) and caramelized onions. Top with the remaining rice, herbs, and caramelized onions.Pro tip – Make sure to drain the rice well as excess liquid will make a soggy biryani.
Seal and cook – Cover the pot with a lid make sure it is sealed well. You want all the steam to stay in. Cook on low for 20 minutes.Pro tip – If necessary, use aluminum foil around the rim of the pan to ensure the steam stays in.
Rest before serving – When the cooking time is done, don’t open the pot just yet. Let the residue heat continue to steam for another 10 minutes.Pro tip – By the aroma, you will know the chicken biryani is cooked. Don’t be tempted to open it immediately. This resting time will make sure the steam stays in giving you a moist light and fluffy juicy biryani.
Hyderabad Dum chicken biryani Lamb Biryani or Mutton biryani – goat meat biryani Instant pot or pressure cooker chicken biryani One-pot chicken biryani
Frequently asked questions
Shrimp rice pilaf biryani, Turmeric Prawn Rice Rice Pilaf, or Chicken with Rice Pilaf Coconut Turmeric Rice, Turmeric Rice with Chicken and Peas How to cook basmati rice, Rice Pilaf with Dried Fruit and Nuts, See all rice recipes
1 cup yogurt ½ teaspoon sugar ¼ teaspoon pepper ¼ teaspoon salt and ¼ teaspoon cumin powder Combine all ingredients in a bowl. Taste and adjust seasoning. If the yogurt is not sour add ¼ teaspoon lemon juice.Serve alongside any rice pilaf or biryani
Thank you for sharing - Save for later
