Chicken Pukhi Biryani

Recipe by
Total Time:
2 hours
Serves:6
Rated 5 based on 100 votes
5
Course: Main Recipe
Cuisine: Indian Recipe
Difficulty: Hard

Take a look at more Main Recipes. You may also want to try Healthy Choora Dahi, Best Veg schezwan fried rice, Easy Udupi Dosa

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Ingredients

How to Make Chicken Pukhi Biryani

  • Use your choice of chicken. Whole or boneless, cut to small bite size pieces. Remove skin
  • Mix yoghurt with ginger/garlic paste and all powders in the chicken section. Use this to marinate chicken for 2 hours
  • Soak rice for 30 mins. Drain and keep aside
  • Make a paste of ginger and garlic
  • Soak the saffron in water or milk for 20mins
  • Finely chop onions, tomatoes, coriander & mint leaves. Store separately
  • Spice potli 1 (pouch)- In a muslin cloth tie up Cardamom, Cloves, Black Pepper Corns and Star anise
  • Preparing the chicken
  • Heat 3tbsp of oil in a heavy bottomed-pan. Add half of the onions and sauté till golden brown.
  • Add tomatoes and sauté till oil separates from tomatoes
  • Add marinated chicken, bring to boil, lower the flame, cover and simmer for 20 mins. Stir at regular intervals to prevent chicken from sticking to the bottom of the pan.
  • Add ½ of the coriander and mint leaves, cover and leave for another 5 mins.
  • Preparing the rice
  • To the boiled water add 2 tbsp oil 2, salt to taste, the spice potli and rice. Bring to boil, simmer cook till rice is 75% done.
  • Now drain rice, remove & discard the spice potli
  • Meanwhile, in a pan heat 2tbsp oil, sauté cashew nuts and raisins for 4 mins. Drain and store
  • In the same oil add chopped onions & sauté till fried and crispy.
  • The DUM Cooking Process
  • Take a deep heavy bottomed pan.
  • Add a layer of chicken with a generous serving of gravy 3.
  • Top it up with a layer of rice. Sprinkle cashew nuts, raisins, coriander and mint leaves along-with a few drops of saffron milk
  • Repeat this process till all rice and chicken is used
  • Sprinkle fried onions as a top layer
  • Make a dough using the flour. Roll it out and use it to seal 4 the edges of the pan to make it air-tight
  • In an oven cook for 20mins with a temperature of 350 0F and a Gas Mark of 4
  • Remove carefully, allow to cool.
  • Break the seal, discard the sealant
  • Now while you are removing the lid you will be able to breathe in wonderful aroma of the spices, mint and coriander leaves.
  • Suggested accompaniment – masala pappad, raita and apple achar