Introduction Zam Zam Biryani
Zam Zam Biryani is a famous and spicy Pakistani-style biryani that originated in Karachi, known for its rich masala, layered spices, and tender meat.
Prep Time: 30 minutes Cooking Time: 1-hour Servings: 6–8
Ingredients of Zam Zam Biryani
🐓 For the Chicken Masala:
- 1 kg chicken (bone-in preferred)
- ¾ cup yogurt
- 2 medium onions (finely sliced and fried to golden brown)
- 2 medium tomatoes (chopped)
- 2 tbsp ginger-garlic paste
- 6–8 green chilies (slit)
- ½ cup oil or ghee
- 2 teaspoons of red chili powder (adjust to taste)
- 1 tsp turmeric powder
- 2 tsp coriander powder
- 1½ tsp garam masala
- 1 tsp cumin powder
- Salt to taste
- Juice of 1 lemon
- ½ cup chopped coriander (hara dhania)
- ½ cup chopped mint (podina)
🍚 For the Rice:
- 1 kilogram basmati rice (soaked for 30 minutes)
- 3–4 cloves
- 2 bay leaves
- 2 cinnamon sticks
- 4–5 black peppercorns
- 1 tsp cumin seeds
- Salt to taste
Optional (Zam Zam Style Additions):
- 2 medium potatoes (peeled and halved, lightly fried)
- Orange or yellow food color (a pinch mixed with 2 tbsp milk or water)
- 2 tablespoons of rose water | kewra water
- Fried onions for garnish
- Saffron strands (optional)
Instructions for Cooking Zam Zam Biryani
🔹 Step 1: Prepare the Chicken Masala
- In a big saucepan (degchi or handi), heat the oil or ghee.
- Fry the ginger-garlic paste till it turns golden.
- Add the chicken and cook it until its color changes.
- Include the red chili, turmeric, coriander, cumin, tomatoes, yogurt, salt, and garam masala. Cook for 25 to 30 minutes, or until the oil separates and the chicken is cooked.
- Include chopped mint, coriander, lemon juice, green chilies, and fried onions.
- Mix thoroughly. If using potatoes, add them and cook until almost done.
- Reduce the heat and simmer till a rich, thick masala is left behind. Take off the heat.
🔹 Step 2: Boil the Rice
- Heat a big saucepan of water until it boils. Add salt and whole spices (cloves, cinnamon, cumin, etc.).
- Add soaked rice and boil until 70–80% cooked (check by pressing a grain—it should be firm).
- Drain the rice immediately.
🔹 Step 3: Layering the Biryani
- In a heavy-bottom pot or the same degchi, spread a layer of chicken masala.
- Add half the rice. Sprinkle half the food coloring, half of the kewra water, and some fried onions.
- Repeat with the remaining rice, color, kewra, and garnish.
- Add saffron water or, optionally, 1 tablespoon of milk with a teaspoon of saffron.
🔹 Step 4: Dum (Steam Cook)
- Cover the pot with a tight-fitting lid. You can seal it with dough for true “dum” style.
- Cook on low flame for 20–25 minutes.
- Let it rest for 10 minutes before serving. Gently mix the layers.
Serving Suggestions for Zam Zam Biryani:
- Raita (mint yogurt or cucumber)
- Salad (onion rings, lemon, green chilies)
- Achar (pickle) or chutney
