Ingredients

 

For the chicken marinade

• 4 Al Maaedah skinless chicken legs (drumsticks + thighs), ~1.5–2 lbs (700–900 g)
• ½ cup plain yogurt
• 2 tbsp ginger-garlic paste
• 1 tsp turmeric powder
• 2 tsp red chili powder
• 1 tsp ground coriander
• 1 tsp garam masala
• ½ tsp ground cumin
• 1 tsp salt
• Juice of 1 lime

 

For the rice & biryani

• 2 cups basmati rice, rinsed
• 3 tbsp ghee or vegetable oil
• 2 medium onions, thinly sliced
• 2 tomatoes, chopped
• 2–3 green chilies, slit
• ½ cup fresh cilantro, chopped
• ½ cup fresh mint leaves, chopped
• ½ tsp ground black pepper
• 1 tsp cumin seeds
• 1 bay leaf
• 2–3 green cardamom pods
• 2–3 cloves
• 1 small cinnamon stick
• ½ tsp saffron threads soaked in 2 tbsp warm milk (optional)
• 3 cups water (or enough to cook rice fully)
• Salt to taste

 

Instructions

 

1. Marinate the chicken

1. Mix yogurt, ginger-garlic paste, turmeric, chili powder, coriander, garam masala, cumin, lime juice, and salt.
2. Coat chicken legs in the marinade. Let sit at least 1 hour (or overnight in fridge).

 

2. Prepare the one-pot base

1. Heat ghee in a large, heavy-bottomed pot over medium heat.
2. Add cumin seeds, bay leaf, cardamom, cloves, and cinnamon. Toast 30 seconds.
3. Add sliced onions, cook until golden brown. Remove half for garnish.
4. Add tomatoes and green chilies; sauté 3–4 minutes until soft.

 

3. Cook the chicken

1. Add marinated chicken to the pot. Brown 5–7 minutes, stirring occasionally.
2. Pour in 3 cups water, sprinkle black pepper, adjust salt. Bring to a boil.

 

4. Layer rice

1. Gently spread rinsed basmati rice over chicken. Do not stir.
2. Sprinkle half of cilantro and mint. Drizzle saffron milk over rice if using.

 

5. Dum-style cooking

1. Cover tightly with lid or seal with foil. Reduce heat to very low.
2. Cook 20–25 minutes until rice is fully cooked and chicken is tender.
3. Turn off heat, let sit 5–10 minutes before opening.

 

6. Serve

• Gently fluff rice to mix layers.
• Garnish with fried onions, remaining cilantro, and mint.
• Serve with raita, salad, or pickles.

 

🇵🇰 Pakistani Style Notes

• More aromatic spices: Add a pinch of ground mace or Cinnamon for an authentic Karachi/Pakistani flavor.
• Fried onions: Deep-fry onions until golden brown for topping (traditional “birista”) — adds sweetness and crunch.
• Green chilies: Keep some whole to layer in rice, not just chopped, for that authentic heat.