Chicken Biryani with Dalcha

Recipe by
Total Time:
2-4 hours
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Hard

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  • 1 kg - chicken
  • 1.5 kg - basmati rice
  • whole garam masala (cloves, shahjeera, cinnamon and cardamom pods) - 1 tsp
  • 1 large tbsp - garam masala powder
  • 3 tbsp - khus khus
  • 5-6 - large green chillies
  • 1 bunch - mint leaves
  • 1 bunch - coriander leaves
  • 2 tsp - red chilli powder
  • 3 tbsp - ginger-garlic paste
  • 1 tsp - turmeric powder
  • 500 g - yoghurt/curd
  • salt to taste
  • 3 - large onions, sliced round and deep fried until dark brown
  • juice of three limes
  • oil for cooking
  • For dalcha: 1 cup - toor dal with a little channa dal added to it, boiled and kept aside
  • 1 - medium sized onion
  • 3-4 - tomatoes
  • a walnut sized tamarind, soaked and the pulp strained, kept aside
  • 3-4 - green chillies
  • a few coriander leaves
  • 8-9 - curry leaves
  • 1 tsp - coriander powder
  • 1 tsp - garam masala powder
  • salt to taste
  • 1.5 tsp - red chilli powder
  • bottle gourd (optional)
  • 1/4 tsp - mustard and jeera seeds
  • oil for cooking

How to Make Chicken Biryani with Dalcha

  • Wash the chicken and marinate with finely chopped mint and coriander leaves along with curd, salt, garam masala powder, red chilli powder, browned onions, lime juice and turmeric powder.
  • Make a paste of the khus khus and green chillies and mix into the marinade.
  • Leave to marinate for 1.5 hours.
  • After the marination, pour oil in a pressure cooker or a large pan. Add the chicken and keep aside.
  • Soak rice for an hour.
  • Boil water in a deep bottomed vessel, add oil, salt and the whole garam masala and bring to boil.
  • Add the soaked rice and cook until half done.
  • Strain and immediately transfer the rice into the pan with the chicken mixture (or else the rice will break).
  • Cover and cook on low flame until the chicken is tender.
  • Serve with dalcha.
  • For dalcha: Pour oil in a pan and add the mustard seeds.
  • When they splutter, add jeera and onions and fry for some time.
  • Add the curry leaves, coriander leaves, salt and red chilli powder.
  • Add chopped tomatoes and cook until soft (if you want to add bottle gourd pieces, then cook in a pressure cooker up to 1 whistle).
  • Mix the boiled dal and tamarind pulp and add to the pan.
  • Bring to a boil and lastly add coriander and garam masala powder.