Punjabi Chicken Biryani

Serves 4 people

Follow the steps in order mentioned below:


Ingredients for Chicken marination:

  1. 1 kg chicken (boneless/with bones)
  2. Chilli powder – 3 tbsp
  3. Coriander (dhaniya) powder – 3 tbsp
  4. Cumin (jeera) powder – 2 tbsp
  5. Garam masala powder – 3 tbsp
  6. Turmeric (haldi) powder – 3 tbsp
  7. Ginger garlic paste – 3 – 4 tbsp
  8. Salt to taste
  9. Oil – 3 to 4 tsp

To marinate:

  1. Wash the chicken and put in a bowl.
  2. Put all the dry spices mentioned above, along with the ginger garlic paste (do not put the oil right now) and mix well with hands.
  3. Put the bowl in the refrigerator for 4 hours.

After marination:

  1. Take out the Chicken bowl and put oil (quantity as mentioned) in the chicken and again mix well.
  2. Take a Biryani pan and place the chicken pieces in it and press them with hand in the pan so that they all rest on the surface
  3. In the bowl (which is empty now) pour 1 cup of curd and add salt and then add all the biryani whole spices (mentioned below) in the curd. Bay leaf – 1  ,  Mace (optional) – 2 pieces   ,   Peppercorns (sabut kali mirch) – 7 to 8  ,  Cinnamon sticks (dalchini) – 2  ,  Cardamom (elaichi) big and small both – 1  ,  Cloves (laung) – 3 to 4  ,  Cumin (jeera) – 1 tsp
  4. Mix the curd well by putting half glass of water in it and pour the curd on the top of the chicken in the biryani pan. (Note: – do not mix the curd with the chicken, just pour it on the chicken) and keep the pan aside.

Ingredients For the rice:

  1. Rice – 1 glass
  2. Water – 2 glasses
  3. Salt
  4. Oil – 2tsp


 To cook rice:

  1. Soak the rice in water for 15 to 20 minutes.
  2. Heat a pan and put water (quantity told above) in it and boil it.
  3. Put salt in it to make the water salty.
  4. Add oil in the boiling water.
  5. Put the soaked rice in the boiling water and stir once properly.
  6. Cook the rice till they are 85% done (Note:- Rice are not cooked up to 100% as to avoid moisture content to get added to the chicken, as already curd is added to the chicken which makes it moist enough)


  Ingredients for rest of the recipe:

  1. 1 cup of pieces of onions which are fully fried beforehand (golden brown).

You can miss the onions as they are just for taste.

  1. Coriander leaves
  2. Mint leaves
  3. Saffron water
  4. 2 tbsp of Desi Ghee
  5. Kneaded flour (Atta), formed into a long and thin rope like structure for sealing the lid of biryani pan from its sides.

To finally make the biryani:

  1. Place some fried onions on the top of the chicken in the biryani pan and spread them evenly.
  2. Spread the mint and coriander leaves.
  3. Take out the 85% cooked rice from the pan and start spreading it on the chicken pieces evenly and cover the chicken. Spread about two layers of rice.
  4. Pour saffron water on the rice along with desi ghee.
  5. Add coriander and mint leaves again (do not put excess leaves as they may give bitter taste to the biryani).
  6. Take the lid of the biryani pan and cover its circular rim with the kneaded layer of flour properly and put the lid on the pan to seal it properly.
  7. Now turn on the gas stove and put the pan on it.
  8. For 5 to 10 minutes, keep the flame high.
  9. After this keep the flame medium for 15 minutes.
  10. Then turn the flame to lowest for another 10 minutes.

(It will take about 30 minutes to cook the biryani fully)

  1. Turn off the flame and let it rest for 5 minutes.
  2. Now open and remove the layer of flour and enjoy the biryani!


If you have any query, comment in the Leave a Reply section below. Do tell me how it turned out!









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