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Chicken Pukhi Biryani Recipe

Chicken Pukhi Biryani is a popular Indian Main
Author :
On :
Tuesday, 22 August, 2017
Category :
Non-Vegetarian Recipe
Course :
Main Recipe
Cuisine :
Indian Recipe
Technique :
Pressure-Cook Recipe
Difficulty :
Servings :
Rated 5 based on 100 votes

Take a look at more Main Recipes. You may also want to try Healthy Tasty Egg Rice , Best Tasty Lime Rice , Easy Sabudana khichdi


  • For Rice
  • Basmati Rice – 500grams
  • Water or Milk – 50ml
  • Saffron – few Threads
  • Cashew nuts – 20 (optional)
  • Raisins – 10 (optional)
  • Green Cardamom – 4
  • Cloves – 2
  • Black Pepper Corns – 5
  • Star anise – 1
  • Onion – 2 large
  • Oil – 4tbsp
  • Salt to taste
  • For Chicken
  • Chicken – 1kg
  • Coriander leaves – 50grams
  • Mint leaves – 50grams
  • Onion – 2 large
  • Tomatoes – 4 large
  • Natural Yoghurt – 100ml
  • Ginger – 3 inch size
  • Garlic – 15grams
  • Red Chilli powder – 3tbsp
  • Coriander Powder – 11/2tbsp
  • Cumin Powder – 1/2bsp
  • Garam Masala Powder – 1/2tbsp
  • Turmeric powder – 1/2tsp
  • Oil – 3tbsp
  • Salt – to taste
  • For sealing
  • All Purpose Flour – 100grams
  • How to Make Chicken Pukhi Biryani:

    1. Use your choice of chicken. Whole or boneless, cut to small bite size pieces. Remove skin
    2. Mix yoghurt with ginger/garlic paste and all powders in the chicken section. Use this to marinate chicken for 2 hours
    3. Soak rice for 30 mins. Drain and keep aside
    4. Make a paste of ginger and garlic
    5. Soak the saffron in water or milk for 20mins
    6. Finely chop onions, tomatoes, coriander & mint leaves. Store separately
    7. Spice potli 1 (pouch)- In a muslin cloth tie up Cardamom, Cloves, Black Pepper Corns and Star anise
    8. Preparing the chicken
    9. Heat 3tbsp of oil in a heavy bottomed-pan. Add half of the onions and sauté till golden brown.
    10. Add tomatoes and sauté till oil separates from tomatoes
    11. 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.
    12. Add ½ of the coriander and mint leaves, cover and leave for another 5 mins.
    13. Preparing the rice
    14. 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.
    15. Now drain rice, remove & discard the spice potli
    16. Meanwhile, in a pan heat 2tbsp oil, sauté cashew nuts and raisins for 4 mins. Drain and store
    17. In the same oil add chopped onions & sauté till fried and crispy.
    18. The DUM Cooking Process
    19. Take a deep heavy bottomed pan.
    20. Add a layer of chicken with a generous serving of gravy 3.
    21. Top it up with a layer of rice. Sprinkle cashew nuts, raisins, coriander and mint leaves along-with a few drops of saffron milk
    22. Repeat this process till all rice and chicken is used
    23. Sprinkle fried onions as a top layer
    24. 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
    25. In an oven cook for 20mins with a temperature of 350 0F and a Gas Mark of 4
    26. Remove carefully, allow to cool.
    27. Break the seal, discard the sealant
    28. Now while you are removing the lid you will be able to breathe in wonderful aroma of the spices, mint and coriander leaves.
    29. Suggested accompaniment – masala pappad, raita and apple achar


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