The Best & Quickest Deghi Style Chicken Biryani

If you’re a true biryani lover, this recipe will win your heart every single time. Chef Shahid Jutt’s Al Rahman Biryani is already famous, but after testing it many times, I made a few small changes to make it even quicker, richer in flavor, and easier for busy days. And trust me — this is the quickest biryani I’ve ever made, and my absolute favorite.

It comes out perfect every time: beautiful color, bold Karachi-style aroma, tender chicken, soft potatoes, and fluffy long-grain rice. And honestly… biryani is love, and this recipe proves it. And if you love biryani as much as I do, make sure to try my other biryani recipes: Masala Chicken Biryani and Chicken Dum Biryani that I’ve shared in the past — each one has its own special flavor and twist.

How can I keep my biryani rice light and fluffy?

To get long, separate grains, soak your rice, boil it only 70–80%, and add a splash of vinegar. It keeps the texture perfect for biryani.

Why are potatoes added in Karachi-style biryani?

Potatoes act like little flavor sponges. They soak up the masala and add richness, making the biryani more satisfying.

Can I use boneless chicken in this recipe?

Absolutely. Just reduce the cooking time slightly so the chicken stays soft and juicy.

How do I achieve that restaurant-style biryani color?

Add orange food color or saffron during layering. The steam (dum) spreads the color beautifully across the rice.

What does vinegar do in biryani rice?

It helps the rice stay firm, reduces stickiness, and prevents grains from breaking.

How long should I steam (dum) the biryani?

A gentle 15–20 minutes on low heat is perfect for getting fluffy rice and deep flavor.

The Best & Quickest Deghi Style Chicken Biryani

5 from 1 vote

Al Rahman Biryani (My Quickest & Most Loved Version)

Inspired by Chef Shahid Jutt — with my own changes!

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Course Main Course

Cuisine Indian, Pakistani

Servings 6

Ingredients

  

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Biryani korma (Chicken Masala):

• 2 lbs Chicken
• 2 medium Onion sliced
• 1 tbsp Ginger garlic paste
• 2 medium Tomato sliced
• 1/2 cup Yogurt
• 3-4 Potatoes
• 4-5 Cloves
• 1 Bay leaf
• 1 tsp Cumins seeds
• Cinnamon stick
• 1 Black cardamom
• 3-4 Green cardamom
• 5-6 Black pepper
• 1/2 tsp Red chili crushed
• 1 tsp Red chili powder
• 1 tbsp Cumin powder
• 1 tbspCoriander powder
• Salt to taste
• 1/2 tsp Orange food color
• 1 tbsp Biryani masala

For rice:

• 3 cup Rice
• 1 Bay leaf
• 1 Star anise
• 4 Cloves
• 1 tsp Cumin seeds
• 3-4 Green chilies
• 2 tbsp Salt or to taste

Layering masala (Dum Masala):

• 1 cup Fried onions
• 1 Tomato sliced
• Mint leaves
• Cilantro leaves
• 1 tbsp Lemon juice
• Lemon juice
• 6-7 Dried plums
• 2-3 tbsp Oil
• Kewra water optional

Instructions

 

Step 1: Prepare the Chicken Korma

• Heat oil in a large pot.
• Add sliced onions and cook until golden.
• Next add cloves, bay leaf, cinnamon, cumin seeds, black cardamom, green cardamom, and peppercorns. Let them sizzle.
• Add ginger-garlic paste and sauté for a minute.
• Add chicken pieces and fry until they turn white.
• Add tomatoes, crushed red chili, red chili powder, cumin powder, coriander powder, biryani masala, and salt. Cook until tomatoes soften.
• Add yogurt and mix well.
• Add potatoes and biryani masala.
• Cook until the chicken and potatoes are almost done and the oil starts to separate from the masala.
• Add orange food color and stir gently. (This is where the magic color comes in — the signature Al Rahman look!)

Step 2: Boil the Rice

• Bring water to a boil with bay leaf, star anise, cloves, cumin seeds, whole green chilies, and salt.
• Add the soaked rice and boil until 70–80% cooked (grain should still be firm).
• Add a tbsp of vinegar. (Check notes for this)
• Drain and set aside.

Step 3: Layering the Biryani

• Keep the flame low and spread single layer of the cooked rice, next add the biryani korma (chicken masala) over the rice.
• Sprinkle fried onions, tomato slices, mint, cilantro, dried plums, and lemon juice.
• Cover the masala with rest of the rice.
• Add 2–3 tbsp oil and a few drops of kewra water if using.

Step 4: Dum (Steaming)

• Cover the pot tightly (foil or a towel under the lid works great).
• Cook on low heat for 15–20 minutes until everything is steamed together.
• Rest for 5 minutes, then gently fluff the rice from the sides.

Video

Notes

 

• Use aged basmati rice for the longest, fluffiest grains.
• Boil rice only 70–80% to avoid mushiness.
• A splash of vinegar keeps rice separate and prevents breaking.
• Bone-in chicken gives a richer taste, but boneless cooks faster.
• Add food color for the best color.
• Keep dum on low heat for 15–20 minutes for perfect texture.
• Let the biryani rest 5 minutes before opening the pot.
• Adjust spice level easily by increasing or reducing red chili.

Keyword biryani, biryani recipe, chicken biryani

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