Chicken Potli Biryani is a flavourful, aromatic chicken biryani. It has a mild flavour, succulent chicken pieces, and fragrant, long-grain rice, which makes it delectable. This biryani is a one-pot dish and is usually served with raita, salad, and spicy chutney. In this recipe, chicken and rice are cooked together in a flavourful chicken stock until cooked thoroughly. In this potli biryani, chicken pieces are cooked first with spices tied in a cloth bag called potli masala. Then, the chicken is cooked with onion, garlic, green chilli, curd, and some spices. After a few minutes, chicken and rice are cooked together in that flavourful potli masala-infused chicken stock until done. Green chilli is the star ingredient of this dish. This gives biryani a subtle spiciness without changing the colour of the biryani.You can also make mutton potli biryani like this recipe: replace the chicken with mutton pieces and pressure cook for a few more minutes until soft, tender, and cooked.
Utensil and Tools
- Philips Induction Cook Top
- Silicon Spatula
- Borosil Glass Mixing Bowl
- Hawkins Pressure Cooker
- Vinod Platinum Triply Stainless Steel Kadai
Ingredients
For Potli Masala (spices)
- 1 tbsp Coriander seeds (sabut dhaniya)
- 1 tbsp Fennel seeds (saunf)
- 4 Dry red chilli
- 7-8 Black peppercorns
- 2-3 blades Mace
- 1 small piece Stone flower (Dagad phool)
- 1 Cloth piece to tie the spices
For Chicken yakhni (stock)
- 500 grams Chicken with bone
- 1 inch Cinnamon
- 3 Cardamom
- 3 Cloves
- 2 Black cardamom
- 2 Bay leaf
- 1 small Onion , cut in 4 parts
- 7-8 Garlic cloves
- 1 inch Ginger
- Salt to taste
- 2 cups Water
- 1 tsp Lemon Juice
For Biryani
- 2 ½ cup (500 grams ) Rice
- 2 medium (200 grams) Onion , thinly sliced
- 5-6 Green chilli , slit lengthwise
- ½ cup Curd (yoghurt) , beaten properly
- â…“ cup (80ml) Oil
- 1 tsp Cumin seeds
- 7-8 Black peppercorns
- 3 Cardamom
- 1 inch Cinnamon
- 3 Cloves
- 1 Star anise
- 1 tbsp Ginger garlic paste
- 1 tsp Green chilli paste
- 1 tsp Coriander Powder
- 1 tsp Fennel powder
- ¼ tsp Nutmeg powder
- Salt to taste
- 4 cups Chicken stock + water
- 3-4 Lemon slices
- 2-3 drops Yellow food colour mixed with 1 tbsp of water
- ½ tsp Kewra essence
Instructions
- Firstly, clean, rinse and soak the rice in sufficient water for 30 minutes.
- Prepare the potli masala; take a piece of cloth and place all the spices mentioned for the potli masala on the cloth. Bring the edges together and tie a knot on the cloth to keep the spices safe under the knot.
- Add 2 cups of water to a pressure cooker. Add cinnamon, cardamom, cloves, black cardamom, bay leaves, roughly chopped onion, garlic cloves, roughly chopped ginger and salt to taste. Close the lid and let the whistle come on a high flame.
- After 1 whistle, turn off the flame and let the pressure settle down. Open the lid and add chicken pieces and 1 tsp of lemon juice. Mix it well and close the lid.
- Let the whistle come on the high flame. After 1 whistle on a high flame, turn it to low and cook it for 2 minutes. After 2 minutes, turn off the flame and let the pressure settle down.
- Open the lid, discard the potli and strain the chicken in a strainer. Discard all the spices and keep the chicken stock for the biryani.
- Heat oil in a kadhai on a medium heat. Add thinly sliced onions and stir them continuously. Fry the onions until light golden brown. Strain the onions and transfer them to a plate.
- Add cumin seeds, bay leaf, cardamoms, cloves, cinnamon, black peppercorns, and star anise in the same oil. Let them crackle.
- Add fried onions (save some fried onion slices for the garnish), ginger garlic paste and chilli paste. Stir it well and cook it until the raw smell of ginger garlic fades away.
- Add cooked chicken pieces, curd (beaten well), coriander powder, fennel powder, slit green chillies and salt to taste. Cook them on a medium-high flame until the raw smell of spices and curd disappears and oil starts to release from the sides.
- Add 4 cups of water + chicken stock. Let it come to a rolling boil.
- Add soaked rice, lemon slices and nutmeg powder. Check the seasoning and mix it well.
- Cook the rice on high flame and bring it to a rolling boil. Cover the lid, cook it on high flame for 2-3 minutes, then reduce the flame to low. Cover and cook for 7-8 minutes or until the rice is cooked and all the water is absorbed.
- Add 1 tablespoon of water, 2-3 drops of orange food colour and kewra essence in a bowl. Mix it well.
- Add this mixture on the biryani and cover the lid. Let it simmer for 1 minute, then turn off the flame.
- Leave the biryani to absorb all the flavours. Open the lid after 15 minutes.
- Gently mix the biryani and serve it on a serving plate.
- Garnish it with fried onions (barista) and mint sprigs. Serve it with raita or spicy chutney.
- Chicken Potli biryani is ready to serve.
Nutrition
Calories: 394kcalCarbohydrates: 53gProtein: 12gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 27mgSodium: 116mgPotassium: 224mgFiber: 3gSugar: 2gVitamin A: 68IUVitamin C: 6mgCalcium: 69mgIron: 2mg
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