Chicken Pukhi Biryani

Recipe by
Total Time:
2 hours
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Hard

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  • 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

  • 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