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Chicken Pukhi Biryani

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

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
Chicken pukhi Biryani
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.
  • 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.

Cooking with images Cikana Tandula, Chicken curry pulao, Koli akki


Comments & Reviews


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Recent comments

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Huma ali Posted on Fri Jun 06 2008

what is that cloth called again?

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Nagaraj Ananthapadmanabhan Posted on Sun Jun 29 2008

muslin cloth

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Huma ali Posted on Fri Jul 11 2008


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masoodpic Posted on Sat Aug 16 2008


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rin90 Posted on Thu Oct 30 2008

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

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ariezj Posted on Mon Nov 17 2008

do you know how to make bow bow biryani

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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.

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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 !

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rabbeefazle Posted on Fri Feb 13 2009


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Diya Rani Posted on Thu Mar 05 2009

its mint leaves, and coriander/cilantro leaves

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Yoshi B Posted on Fri Mar 06 2009

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

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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.....

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