Vahchef with Indian food videos inspires home cooks with new recipes every day.
Vahchef with Indian food videos inspires home cooks with new recipes every day.
Prep time : 10 mins
Cook time : 50 mins
Total time : 50 mins
Author :Vahchef
Main Ingredient : Chicken
(45 ratings)
123 reviews so far
Servings : 6 persons
Published date : February 15, 2019
| • 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. |
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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 |
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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.
Reply 0 - Replies
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 !
Reply 0 - Replies
Diya Rani Posted on Thu Mar 05 2009
its mint leaves, and coriander/cilantro leaves
Reply 0 - Replies
Yoshi B Posted on Fri Mar 06 2009
Thanks for the video. InsyaAllah, I will be making this soon. :)
Reply 0 - Replies
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.....
Reply 0 - Replies
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Huma ali Posted on Fri Jun 06 2008
what is that cloth called again?
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