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Chicken Pot Biryani

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Chicken Pot Biryani Recipe, Chawal, How To Make Chicken Pot Biryani Recipe

Biryani is traditionally associated with the Mughlai cuisine . In chicken pot biryani version where all the ingredients are placed in one pot and cooked on the stove top.

About Recipe

Kodi annam, sooru, Muragira mansa chal

How to make CHICKEN POT BIRYANI

(94 ratings)
14 reviews so far
Prep time
10 mins
Cook time
20 mins
Total time
30 mins
CHICKEN POT BIRYANI
Author : Vahchef
Main Ingredient : Chicken
Servings : 4 persons
Published date : February 28, 2019


Ingredients used in CHICKEN POT BIRYANI
• Chicken - 750 grams.
• Turmeric powder - 1/2 tea spoon.
• Red chili powder - 1-1/2 tablespoon.
• Salt - to taste.
• Cloves - 4 numbers.
• Cardamom - 2 numbers.
• Black cumin seeds - 1 tea spoon.
• Star anise - 1 number.
• Cinnamon stick (1 inch) - 2 numbers.
• Mint leaves (chopped) - 1 cup.
• Coriander leaves (chopped) - 1 cup.
• Green chillies - 5 numbers.
• Onions - 1 numbers.
• Rice (soaked) - 3 cup.
• Water - 4-1/2 cups.
• Garam masala powder - 1/2 tea spoon.
• Coriander powder - 1/2 tea spoon.
• Ginger garlic paste - 1 tea spoon.
• Yogurt - 1 cup.
Method:
  • Marinate chicken with turmeric powder, red chili powder, salt and mix nicely. Let it rest for overnight.
  • Slightly crush cloves, cardamom, star anise, cinnamon stick with pestle.
  • Take a mixie jar and add chopped mint leaves, coriander leaves, green chilies, blend into a green paste.
  • Heat oil in a pot, add bay leaves, black cumin seeds, slightly crushed spices and saute it.
  • To it, add slices of onions, little salt and cook it, later add ginger garlic paste, pinch of turmeric powder, prepared green paste, saute it for about a minute.
  • Then add dry coriander powder, little red chili powder, garam masala powder, yogurt, and mix it.
  • Later add marinated chicken and check for seasoning.
  • Soak rice for about 30 minutes, remove water from the rice.
  • To the pot, add water, rice and mix slightly and cook it with closed lid first on high flame, later on slow flame until rice is cooked.

Now the chicken pot biryani is ready to serve with raitha.






Cooking with images Cikana Tandula, Chicken pulao, Koli akki







 

Comments & Reviews

 

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Recent comments

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vahchef Posted on Sat Aug 20 2016

Awesome

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Kelly J Posted on Sat Jul 04 2015

What type of rice did you use? ?

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Arif Shaik Posted on Sat Jul 04 2015

No if u like it make it, share it??

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maryam karyo Posted on Tue Sep 01 2015

l like tomuch biryani nyuuuuummiiii?

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sean mack Posted on Thu Sep 03 2015

Juicy juicy...?

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lacelailaful Posted on Fri Sep 04 2015

ma'am,plz cut your nails if you are touching food items.and plz don't waste curds like dat.scoop all of it.?

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Parukuttyy Paru Posted on Fri Sep 04 2015

I'm still studying but I lyk cooking?

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Subrata Ray Chaudhury Posted on Sat Sep 05 2015

Probably a similar preparation is called 'Kachchi Biryany in Bengal and Bangladesh. I make this frequently in a pressure cooker without the vent valve (whistle).Great to see you in the show Bhabiji. When you said "Juicy Juicy" I thought

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syed Nawab Posted on Wed Sep 30 2015

this is called chicken tahare?

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Afshaa Asma Posted on Sat Oct 03 2015

your pot is to small dear?

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Richard Jacobson Posted on Fri Dec 18 2015

can it be move into an electric rice cooker to cook??

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apurva sawant Posted on Thu Mar 10 2016

Can you use a crockpot and follow the same recipe ??

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