Chicken Pot Biryani | Pot Biryani | Matka Chicken Biryani | Kunda Biryani | How to prepare Pot Chicken Biryani
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Chicken Pot Biryani | Pot Biryani | Matka Chicken Biryani | Kunda Biryani | How to prepare Pot Chicken Biryani-My style “Chicken Pot Biryani” is a recipe that makes special days even more special. Here is a detailed recipe for aromatic Pot Biryani along with images and a video.
Biryani lovers light up the moment they hear the mention of the word Biryani. There are so many kinds of Biryani and so are of Pot Biryani. Punjab, Bihar, Uttar Pradesh, Lucknow and the Telugu States have various recipes. Pot Biryani is famous all through the country and there are so many variations in the way it is made.
My style Pot Biryani is aromatic with the Rice fluffy though well cooked. It has a good balance of Salt and spices and is easy on the stomach. So I insist that you find that tasty balance.
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Tips
Basmati Rice:
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Basmati Rice should always be older than one year. Only then you will get fluffy Rice. And the Rice should be soaked for an hour.
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Sona Masuri can also be used and even that should be soaked for an hour. But when you Dum the Rice, add another 30ml of Water.
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Basmati Rice should be cooked at 60%, 70% and 80% and spread on the Chicken and make Dum. Cooking to 60% means, crush a grain and you will see it is cooked, still there is a little bit of hardness.
Chicken:
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Chicken should be soaked in Salt Water for an hour before cooking. Only then will it cook quickly.
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Chicken should be cooked to 50% only. The rest will get cooked on Dum.
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Cooking to 50% means the Water would go out of Chicken and the Oil would be visible on the surface.
Salt:
There has to be more Salt when you cook Biryani Rice. An indication is that the boiling Water should be as salty as Sea Water, Only then will the Rice catch the Salt. If you do not check the Salt at the very beginning, you would not be able to adjust the Salt once the Biryani is cooked.
Chicken Pot Biryani | Pot Biryani | Matka Chicken Biryani | Kunda Biryani | How to prepare Pot Chicken Biryani - Recipe Video
Chicken Pot Biryani | Pot Biryani | Matka Chicken Biryani | Kunda Biryani | How to prepare Pot Chicken Biryani
Prep Time 10 mins- Cook Time 30 mins
- Resting Time 30 mins
- Total Time 1 hr 10 mins
Servings 4
Ingredients
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To cook Chicken
- 1/2 Kilo Chicken
- 1/4 cup Oil
- 1.5 inches Cinnamon Stick
- 2 Black Cardamom
- 4 Cardamoms
- 5 Cloves
- 1 Star Anise
- 1/4 tsp Turmeric
- 1 tsp Black Cumin
- 1 tbsp Chilli powder
- 1/2 tsp Garam Masala
- 1/2 tsp Roasted Cumin Powder
- 1 tsp Coriander Powder
- Salt to taste
- 1/2 cup Onions sliced
- 3 Green Chillies (Sliced)
- 1 tbsp Ginger Garlic Paste
- Mint Leaves Small Bunch
- Green Coriander Small Bunch
- 1/2 cup Curd
- 1/4 cup Water
- 1 tbsp Lemon Juice
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To cook Rice
- 2 liters Water
- 2 inches Cinnamon Stick
- 5 Cloves
- 3 Black Cardamom
- 2 Moga
- 1/4 cup Salt
- 1.5 cup Basmati Rice (150gm)
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Mint Paste
- 5 Green Chillies
- Mint leaves – Small Bunch
- Green Coriander – Small Bunch
- 1/4 cup Curd
- 1 inch Ginger
- 6 Garlic
- 1 tsp Lemon Juice
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For Dum
- 1/3 cup Boiling Water
- 1/4 cup Ghee
- Green Coriander – A little
- 2 tbsp Fried Onions
- 1/4 tsp Garam Masala
- Maida Flour Paste
Instructions
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Pour Oil in a Pot and coat the Pot with the Oil using a ladle.
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In the hot Oil, add Cinnamon, Cloves and the rest of the spices and the Onions and fry till golden.
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Once the Onions are half fried, add the chicken pieces and fry on a high flame for 3 minutes and Garlic Ginger Paste.
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Then add Salt Mirchi Powder, Coriander Powder, Turmeric, Garam Masala, Green Chillies and let cook for another 2 minutes. Then add Mint Leaves, Coriander, Curd, and Lemon Juice, mix well. Cook for another 5 minutes and remove from fire.
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Add all the ingredients for the Mint Paste and make a smooth paste.
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Boil Water for Rice and add all the spices, Mint Paste and Salt and let boil.
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In the boiling water, add the soaked Basmati Rice and cook on high flame to 60%. Strain it and spread it in two layers on the cooked Chicken.
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Cook for another 3 minutes on a high flame to 70%. Spread it as a layer and cook for another 2 minutes to 80%. Strain the rice and spread it as the final layer.
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On the Biryani pour the boiling water. Add Ghee spreading it on the Biryani. Sprinkle friend Onions, chopped Coriander leaves, and Garam Masala.
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Spread the Maida Flour Paste to the edges of the Pot in a thin layer, Cover tight and make a small hole near the lid.
- Place the Biryani Pot on the stove and cook on high flame until steam comes out fast from the small hole.
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Once the steam comes out, reduce flame and Dum for another 3 minutes on a low flame. Switch off the stove and let it rest for 30 minutes.
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After 30 minutes, mix well from the bottom. This Biryani tastes great with Mirchi Ka Salan and cool Raita.
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