Chicken Pukhi Biryani

Share
45 Ratings
123 Reviews
Print
Recipe By Vahchef
60 m
6 servings
234 Cals

Sugar Cane Payasam

Sugarcane kheer is a wonderful dish, rich in taste. Payasam is a traditional dessert fro...

Dalimbi Bhat

Dalimbi Bhat is a traditional, very delicious Maharashtrian delicacy made with field bean...

Bhatkali Biryani

Bhatkali biryani is a special biryani savoured in all parts of coastal Karnataka. ...

Samba Rice And Vendakai Thyir Pachadi

Vendakai pachadi is prepared by frying the lady's finger till crisp. Served as a side dis...

Bean Fried Rice

Bean fried rice is a rice recipe. It is highly nutritional and protein rich meal....

Rice Sev Tomato Pulao

A lip-smacking spicy Rice Sev Tomato Pulao....

Chicken Pukhi Biryani Recipe, Murgh pakka biryani , How To Make Chicken Pukhi Biryani Recipe

Name: Chicken pukhi Biryani
Prep time: 10 min
Cook time: 50 min
Total time: 50 min
Yield: 6

Chicken biryani cooked in the pukhi style of cooking the rice and chicken separately and then combining together.

About Recipe

Chicken curry biryani, Chicken Pukhi Biryani Recipe, Muragira mansa chal

How to make Chicken pukhi Biryani

(45 ratings)

123 reviews so far

Prep time
10 mins

Cook time
50 mins

Total time
60 mins

Author : Vahchef
Main Ingredient : Chicken

Servings : 6 persons
Published date : February 15, 2019

Ingredients used in Chicken pukhi Biryani
• Curd - 1 cup.
• Mint leaves - 1 bunch.
• Saffron - 1/4 grams.
• Salt - to taste.
• Red chili powder - 2 teaspoons.
• Coriander leaves(chopped) - 1 bunch.
• Ginger garlic paste - 1 tablespoon.
• Golden fried sliced onions - 1/2 cup.
• Sliced onions - 1 cup.
• Oil - 6 tablespoons.
• Biryani masala - 2 tablespoons.
• Black cumin seeds - 1/2 tea spoon.
• Garam masala whole - 50 grams.
• Chicken pieces - 1000 grams.
• Basmati rice - 500 grams.
• Green chillies - 3 numbers.
• Lime juice - 1/2 number.
Method:
Soak basmati rice in a container for 30 minutes. In a pan add 4 tablespoon oil, whole garam masalas, onions sliced, salt, ginger-garlic paste and mix well let the onions become into slight golden color then add the chicken. Spread the chicken evenly in the pan then add biryani masala, green chillies, mint leaves, coriander leaves, lemon juice, red chilli powder, curd and close the pan with the lid and cook for 10 minutes. Take a bowl add water to cook rice, let the water boil, then add 2 tablespoon oil, salt, cumin seeds and soaked rice into it. Cook till the rice is done up to 90% once it is done remove it and strain the rice. Now remove some chicken in another bowl then add rice, fried onions, mint leaves, coriander leaves, saffron water then add chicken, rest of the rice, mint, coriander, saffron water, onion fried, chicken sauce, close it with a lid. Now take a bowl add all purpose flour, water to make a dough and seal the lid to avoid steam. Cook in theoven for 25 to 30 minutes.

Huma ali Posted on Fri Jun 06 2008

what is that cloth called again?

Reply 0 - Replies

Nagaraj Ananthapadmanabhan Posted on Sun Jun 29 2008

muslin cloth

Huma ali Posted on Fri Jul 11 2008

Thanks!

masoodpic Posted on Sat Aug 16 2008

?????

rin90 Posted on Thu Oct 30 2008

vah chef....u r the best!!!!!!!!!!!!!!!

ariezj Posted on Mon Nov 17 2008

do you know how to make bow bow biryani

nurjamilah Posted on Wed Dec 03 2008

A little safron is normally mixed with 1 tbsp of rose water or warm water if preferred. Saffron adds colour and taste to the biryani.

Nadeesha Ranganath Palliyaguru Posted on Mon Dec 08 2008

I also have the same problem. As I have heard Saffron is very expensive ingredient. Also i dont think that it is available in Sri Lanka (My country) Dear Chef !! I love the way it is. All the best. Thanks !

rabbeefazle Posted on Fri Feb 13 2009

awesome

Diya Rani Posted on Thu Mar 05 2009

its mint leaves, and coriander/cilantro leaves

Yoshi B Posted on Fri Mar 06 2009

Thanks for the video. InsyaAllah, I will be making this soon. :)

Praneeth Devabhaktuni Posted on Tue Mar 17 2009

Thank you so much for the video....I tried this recipe and the biriyani came out great.....This method is much better over the hyderabadi biriyani.....because the bottom of the vessel wont burn and the chicken is not sticked to it.....