The national dish of Pakistan is Biryani. There are different versions of the aromatic and colourful Biryani: from meat (chicken, mutton, and beef) to seafood (fish and prawn), legumes and lentils. However the most famous recipe of all time in Pakistan is Chicken Biryani.
Pakistani cuisine, known for its richness and flavour, is the inheritor of Indo-Aryan culture and Mughal Muslim culinary traditions.
March 23 is the national day of Pakistan, celebrate it by making this recipe for Chicken Biryani created by our Country chef Sumrina.
Recipe: The national dish of Pakistan - Chicken Biryani
- 250 g rice preferably basmati rice that has been soaked for 30 min
- 600 ml water
- 1 bay leaf
- 1 cinnamon stick
- 2 whole cloves
- 2 whole cardamom
- 2 large onions
- 2 large tomatoes
- 125 ml canola oil
- 1 large potato optional
- 3 whole cardamom
- 3 whole cloves
- 3 cinnamon sticks
- 5 whole peppercorns
- 1 bay leaf
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1 tsp red chili powder
- ½ tsp turmeric powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp garam masala powder
- 500 g yoghurt
- 1 tsp salt
- 500 g chicken you can also use lamb, beef or prawns
- 5 dried plums soaked
- 3 green chilies or jalapeños
- 25 g fresh cilantro ½ cup chopped
- 25 g fresh mint ½ cup chopped
- 2 tbsp lemon juice
- ¼ tsp saffron dissolved in 3 tbsp of warm milk
- In a deep non-stick pot combine the rice, water, salt and rice spices. Cook on high flame, when it starts boiling reduce the flame to medium, let it simmer under a lid until rice is cooked (around 20 min)
- Strain the rice, and keep aside
- Slice the onion finely and cut the tomatoes in cubes
- While the rice is cooking, heat the oil in a large nonstick skillet and fry the cubed potato first if you are including it, then set the fried potato aside
- Then add whole spices (cardamom, cloves, cinnamon sticks, peppercorn, and bay leaf) to the pan with the oil together with sliced onion. Fry until the onions turns golden
- Add the ginger and garlic paste, tomatoes, red chili powder, turmeric powder, cumin, coriander powder and garam masala powder. Sauté on medium heat for 4 to 5 minutes.
- Add yogurt, salt and chicken. Cook on medium heat, stirring occasionally until the gravy is thick and oil separates.
- In a deep non-stick pan or pot, transfer half of the cooked rice, spreading it evenly.
- Ladle all the gravy evenly over rice, followed by fried potatoes, soaked plums, green chilies, chopped cilantro and mint, then sprinkle with lemon juice.
- Add the remaining half of the rice, spread it evenly, and sprinkle with saffron milk.
- Cover the pan with aluminum foil and place the lid.
- Place the pan on non-stick girdle, and cook on low heat for 15-20 minutes.
- Transfer on serving plate and garnish with fried onion, and chopped mint and coriander. You can also use boiled eggs (in halves), fried raisins and nuts.
- Yogurt and vegetable salad: Chop some red onions, tomatoes, cucumbers and mint, add yoghurt. Season with salt.
- Salsa: Chop some tomatoes, red onions, jalapeño and parsley. Add lime juice and season with salt.
About the Country Chef
For Sumrina Yusuf, cooking is not as much a hobby as it is a necessary ingredient in her life: creating new recipes and experimenting with the existing ones, is something she loves doing.
Read more about IngredientMatcher’s Country Chefs in the Foodie section
Read more about other national dish recipes published on this blog