Chicken Biryani Punjab

Name: Chicken Biryani Punjab
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 5 servings
Cuisine: Indian (Punjab)
Ingredients: Bone-in chicken: 800g; Basmati rice: 400g (soaked 30 min); Fried onions: 120g; Yoghurt: 150g; Ginger-garlic paste: 2 tbsp; Biryani masala: 2 tbsp; Saffron: 0.5g in warm milk; Desi ghee: 4 tbsp; Mint and coriander: 30g each; Whole spices for rice: bay 2, cardamom 4, cloves 4, cinnamon 1 inch; Salt: to taste; Chicken biryani needs less time than mutton — do not overcook the base or it dries out on dum.; The birista (fried onions) scattered between layers provide sweetness and texture.; A tawa (griddle) under the pot during dum prevents the bottom from scorching.; Serve with raita and shorba (thin gravy from the base).

🍗 Non-veg🌾 Gluten-free📊 Medium

Marinated chicken pieces layered with saffron basmati rice and cooked on dum — the everyday version of biryani that Punjabi families make for Sunday dinners and celebrations.

⏱️25 minPrep

🔥20 minCook

🕒45 minTotal

🍽️5Serves

🧺 Ingredients

👩‍🍳 How to make Chicken Biryani Punjab

Mix yoghurt, ginger-garlic paste, biryani masala, half the fried onions, salt.
Coat chicken; marinate 1 hour.
Boil water with whole spices; cook soaked rice 70% done.
Drain.
Layer chicken, then rice, then mint/coriander, saffron milk, ghee, remaining birista.
Seal; dum 20 minutes.
Rest 10 min.

📖 Cultural notes

|---|---|---|---|---| | 560 kcal | 38g | 62g | 18g | 2g | Chicken Biryani became more common in Punjab than mutton biryani as chicken prices fell in the 1980s–90s. It is now the standard special-occasion meal of middle-class Punjabi households — faster and more affordable than goat biryani while retaining the celebratory character. Punjabi mothers' biryani recipes are closely guarded family treasures. --- # Punjab Dinner Recipes (Batch 1-10)

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