Make aromatic and tasty restaurant-style Peshawari Chicken Biryani at home

By Samira Vishwas On Mar 14, 2026

Peshawari Chicken Biryani recipe: Non-veg lovers like chicken the most. Rich in protein, chicken is also very beneficial for health. Therefore, on weekends or any special occasion, we keep making different recipes of chicken. But, the most liked recipe among these is Chicken Biryani, which is eaten with great enthusiasm by everyone from children to elders. Different recipes of Biryani are also made and one of these special recipes is Peshawar Chicken Biryani. Peshawari Biryani comes exclusively from Peshawar, a city known for its rich culinary heritage. Now this biryani has become very popular all over the world. Let us tell you today how you can make aromatic and tasty biryani very easily at your home. Know the recipe-

Ingredients to make Peshawari Chicken Biryani

Chicken- 400 grams
Plain curd – ½ cup
Ginger-garlic paste- 1 tablespoon
Red chilli powder- 1 tsp
Turmeric- ½ tsp
Garam masala- 1 tsp
Biryani masala- 1 tablespoon
Salt- as per taste
Rice- 1 ½ cups
Cloves- 2-3
Bay leaf- 1
Cinnamon stick- 1 inch
Cardamom- 2 or 3
Chopped Onion- 1/2 cup
Tomato chopped – 1/2 cup
Oil- as per requirement
Water- as per requirement
Saffron – for decoration
Kewra water- to taste

Peshawari Chicken Biryani Recipe

First of all, soak the rice in water for 20-30 minutes. Now wash it well and then filter it and keep it aside.
Now marinate the chicken. For this, mix the chicken pieces well with curd, ginger-garlic paste, turmeric, biryani masala, garam masala, red chili powder and salt in a bowl. Keep it in the refrigerator for at least an hour.
Now boil water in a pan. Add bay leaves, cloves, cardamom, cinnamon and salt and add soaked rice in it. Cook until the rice is half cooked.
In a heavy bottomed vessel, add a layer of marinated chicken and partially cooked rice on top of it. Add some chopped tomatoes, onions and coriander leaves on top of it. Add a few drops of oil and now coat the rice again. Repeat this process until it is filled to the top.
On top of this you can also add some saffron strands or kewra water for taste.
Cover this vessel with aluminum foil and cook on low flame for 40-45 minutes.
Turn off the gas and keep it covered for 5 minutes.
Serve hot and enjoy with curd raita.

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