This is a delicious Pakistani/Indian rice dish which is often reserved for very special occasions such as Ramadan, weddings or parties. It has a lengthy preparation, but the work is definitely worth it.
Prep Time

10 mins mins

Cook Time

10 mins mins

Total Time

20 mins mins




  • 1kg Laila Basmati Rice
  • 2 Chickens (each weighing about - 1 kg, cut into 8 pieces)
  • 2 cups of clarified butter
  • 5 Onions (sliced)
  • 2 tbsp Laila ginger paste
  • 2 tbsp Laila garlic paste
  • 2tbsp red chilli powder
  • tsp turmeric powder
  • 1 tbsp salt
  • 3 cinnamon sticks
  • 6 green cardamom
  • 6 cloves
  • 2 ripe tomatoes (chopped)
  • 1kg yoghurt (beaten)
  • A handful of fresh coriander (roughly chopped)
  • A handful of mint leaves (roughly chopped)
  • 4 green chillis (slit)
  • 2 eggs (boiled)


  • In a pot, heat the clarified butter and then add the whole spices and four of the onions.
  • Fry these until they are all lightly brown. Make sure these do not burn or become too dark.
  • Add the ginger and garlic pastes and fry again.
  • Now add the chicken and cook until the oil starts to float.
  • Once the chicken has cooked, mix in the yoghurt and tomatoes and cook for some time until the tomatoes are slightly pulpy.
  • Mix in the salt, red chilli powder, turmeric and one cup of water.
  • Simmer on a low flame until the oil begins to float.
  • Now add the fresh coriander, mint leaves and green chillies and fry these for a few minutes and then take the mixture off the flame.
  • Strain the clarified butter from the chicken gravy and keep to one side.
  • In a separate pot, boil the water along with the salt, one stick of cinnamon, two green cardamoms and three cloves.
  • Once this starts to boil, add the rice and then cook until the rice is almost cooked and then drain the rice.
  • Now it is time to start layering.
  • Spread a little of the clarified butter you saved earlier in a large pot and cover it with a layer of rice.
  • Spread the chicken with a little gravy over the rice.
  • Top this off with another layer of rice.
  • Repeat until the two components have finished but be sure to end on a layer of rice.
  • Now sprinkle the clarified butter on top of the rice all over.
  • Steam the biryani by covering the pan with a wet tea towel and placing the lid on top.
  • Do this over a low heat for 15 minutes.
  • Garnish with fried onions and sliced boiled eggs.
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