Tired of picking condiments in your Biryani? Try ‘STUDENT BIRYANI’ without any condiment distraction


What is the one thing that all Pakistanis would unanimously agree on? Their love for Biryani. It wouldn’t be wrong to call Biryani the national dish of Pakistani households. There is nothing that beats the feeling of having Biryani at any part of the day.

Biryani is rich, packed full of spices, generous with flavors, and unbelievably tasty. Occasional feasts and restaurant menus are incomplete without it. Now there’s a hiccup, the condiments (Kali Mirch, Long, Choti Ilachi, Bari Ilachi, Aalo Bukhara etc.) used in the dish, that interrupts the joy of enjoying Biryani.



So, what’s the solution? Try our scrumptious ‘STUDENT BIRYANI’ without any condiment distraction.

Student Biryani


Chicken on bone: Half Kg

Rice: 750 grams (Eighty percent boiled)

Oil: One and a half cup

Onion: 4 large

Curd: One cup

Tomatoes: Four (medium sized, chopped with six green chilies)

Red chili powder: Two and a half teaspoons

Coriander powder: One and a half teaspoon

Turmeric powder: One-fourth of a teaspoon

Allspice powder: One teaspoon

Ginger- Garlic paste: One Tablespoon

Black cumin seeds: Half teaspoon

Potatoes: Four medium (boil the potatoes until half done. Add a pinch of orange food color)

Salt: Three teaspoon

Green Coriander and Mint leaves: half bunch (chopped)

Green chilies: Eight

Kewera water: Half teaspoon


Pour curd in a bowl, whisk it thoroughly until the lumps disappear. Add ginger-garlic paste, tomato paste, chili powder, coriander powder, turmeric powder, salt and black cumin seeds. Mix well, add chicken and keep aside. Heat oil in a wok, fry the onions until they turn golden brown. Place them on absorbent paper and grind them.

Now add the chicken marination in the oil, cook it for about twenty-five minutes until the chicken almost gets tendered. Add potatoes, green coriander, mint leaves and green chilies. Add fry onions and wait for the oil to separate. Turn off the stove and add Kewera water. In a separate wok, add half of the rice, spread all the chicken masala and add the remaining rice on top. Keep it on daam for twenty minutes. Serve with Green chatni Raita

Serves: 3-4

Keep following Fashion Times Magazine for more delicious recipes.

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