Chicken Pakhi Biryani

This is one type of biryani where we precook rice and chicken separately, then combined together and cooked.


For Marinate:
  • Chicken: 1kg
  • Bay leaf: 5 medium
  • Coriander: 1 handful chopped   
  • Mint leaf: 10 big chopped
  • Fried Onion: 1 medium
  • Fried Raisins: 10
  • Fried Cashew Nuts: 8
  • Onion: 1 chopped
  • Curds: 2 cups (400gms)
  • Green Cardamom: 3
  • Ginger Paste: 1/2tbbsp
  • Garlic paste: 1tsp
  • Biryani powder: 2tbsp (Recipe Here)
  • Cinnamon: 1 1/2 (inch)
  • Clove: 4
  • Salt: to taste 
To cook chicken:
  • Onion: 1 medium
  • Oil: 3tbsp
  • Salt: 1/2 tsp
For Rice:
  • Basmati Rice: 2 glass
  • Cinnamon: 1 inch
  • Clove: 3
  • Biryani Powder: 2tsp(Recipe Here)
  • Jeera: 1/4tsp
  • Oil: 2tbsp
  • Salt: to taste
  • Water: 4-5lts 
    • Saffron or Saffron colour: 5 strings or 1/4tsp colour 
    • Coriander: Handful chopped
    • Mint leaf: 8-10 leaves chopped
    • Fried Raisins: 10
    • Fried Cashew Nuts: 8
    • Fried Onions: 1big 
    • Deep fry the marinate onions and finishing onions in an oil till it turns nice brown colour. 
    • Wash & soak the rice for 20-30 min.
    • Soak saffron in 1/2 cup of water.
    For Marinate:
    • Add all the ingredients in a mixing bowl and mix well.
    • Close & rest it for 2hrs.
    To cook Chicken:
    • Heat the oil in a pan.
    • Add onion and 1/2 tsp salt fry till golden brown.
    • Add marinated chicken .
    • Close the lid.
    • Keep stirring in between.
    • cook until chicken leaves oil.
    • Turn off the heat.
    Note: When chicken is cooked you will see the oil floating with gravy.
    For rice:
    • Boil water in a big vessel.
    • When water starts boiling add oil, salt and spices.
    • Drain water from soaked rice.
    • Add rice to boiling water.
    • When water starts boiling with rice, add biryani powder.
    • Gently stir rice in between.
    • Rice starts dancing in water check the rice, it should be 90% cooked should mash easily.
    Note: taste the rice it should give a mild salt taste.


    Once the rice is cooked drain the water and keep rice aside.
    • Take cooked chicken pan and remove 1/2 chicken and 1/2 gravy to another bowl keep it aside.
    • Ensure the leftover chicken and gravy is evenly spread on the bottom of the pan.
    • Sprinkle fried 1/4 onion, 1/4 coriander, and 1/4 mint.
    • Add a layer of 1/2 the rice.
    • Add the chicken which we kept aside with little gravy Spread evenly (restore gravy to end).
    • Sprinkle 1/2 fried onion, 1/2 coriander, 1/2 mint, Fried Raisins, Fried Cashew Nuts.
    • Add rest of the rice layer.
    • Add gravy restored.
    • Sprinkle rest of the fried onion, coriander, mint.
    • Sprinkle soaked saffron.
    • Close the tight lid.
    Note: Lid should be closed tightly so that steam should not escape.If you don’t have tight lid u can make dough from maida like chapatti dough and seal the lid & pan together.

    • Cook for 8-10 min or till the cooking sound stops.
    • Ensure that steam doesn’t escape.
    • Switch off the stove and wait for 5 to 10 min before opening the lid.
    • Now chicken biryani is ready to serve with raita or any chicken gravy.
    To buy “Read To Eat Indian Foods” Here

    To buy “Indian Spice Powders” Here


    Biryani on Foodista

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    Sailaja Damodaran said...

    You too have an interesting blog.all the best

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