Chicken Pakhi Biryani Recipe

Cooking Directions

• STEP 1.Marinate the chicken with yogurt, ginger-garlic paste, and spices for at least 1 hour.
• STEP 2.Cook the basmati rice until 70% done and drain the water.
• STEP 3.In a separate pan, heat oil and ghee, and sauté onions until golden brown.
• STEP 4.Add marinated chicken and cook until it is tender and cooked through.
• STEP 5.In a large pot, layer half of the partially cooked rice, followed by the cooked chicken and fried onions.
• STEP 6.Repeat the layering process with the remaining rice, chicken, and onions.
• STEP 7.Sprinkle saffron-infused milk and ghee on top of the layers.
• STEP 8.Cover the pot tightly and cook on low heat for 20-25 minutes to allow the flavors to meld together.
• STEP 9.Garnish with fried onions and mint leaves before serving.
• STEP 10.Serve hot with raita or salan (spicy gravy) of your choice.

Cooking Tips

• Use good quality basmati rice for the best results.
• Ensure the chicken is marinated for at least 1 hour to enhance the flavors.
• Soak the saffron strands in warm milk for a few minutes before using to get a vibrant color and aroma.
• You can add a few drops of rose water or kewra water for an additional aromatic touch.
• For a vegetarian version, replace chicken with vegetables or paneer (Indian cottage cheese).

Storage and Serving

• Leftover Chicken Pakhi Biryani can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the biryani in a microwave or on the stovetop with a little water to prevent it from drying out.
• Serve the biryani hot with raita, salad, or a side of your choice for a complete meal.