Pakistani Chicken Biryani with Raisin Garnish

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Aromatic chicken biryani with fragrant basmati rice, caramelized onions, and sweet raisins for a balanced, restaurant-quality meal. This pakistani-inspired one pot ready in about 70 minutes pairs pounds chicken thighs, plain yogurt, tablespoon ginger paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 510 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 35 min Cook: 35 min Serves 6 Pakistani cuisine 510 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: In a bowl, mix 1.5 pounds chicken thighs with 1/2 cup plain yogurt, 1 tablespoon ginger paste, 1 tablespoon garlic paste, 1 teaspoon turmeric, 1 teaspoon cumin, and 1 teaspoon coriander. Marinate for 30 minutes.
  2. Step 2: Heat 1/2 cup vegetable oil in a large pot over medium heat. Add 2 large thinly sliced onions and cook until golden brown, about 10 minutes.
  3. Step 3: Add the marinated chicken and cook for 5 minutes until browned. Stir in 1 cup basmati rice, 1/4 cup golden raisins, and 1/4 cup slivered almonds.
  4. Step 4: Pour 1/2 cup vegetable broth and 1/4 teaspoon saffron threads (soaked in 2 tablespoons warm milk) into the pot. Bring to a simmer.
  5. Step 5: Cover tightly with a lid and reduce heat to low. Cook for 20 minutes without lifting the lid.
  6. Step 6: Let rest for 10 minutes, then fluff rice with a fork. Garnish with extra raisins and almonds before serving.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does Pakistani Chicken Biryani with Raisin Garnish take to make?

Total time is about 70 minutes (35 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pakistani Chicken Biryani with Raisin Garnish?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pounds chicken thighs from drying out.

Can I substitute ingredients in Pakistani Chicken Biryani with Raisin Garnish?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pakistani Chicken Biryani with Raisin Garnish for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Pakistani Chicken Biryani with Raisin Garnish?

Pakistani one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

What others are saying

Related recipes