Murgh Potli Biryani




500 g Chicken pieces

300 g Basmati Rice (soaked for 15 minutes)

2 piece Onions (finely sliced)

1 tablespoon Ginger paste

1 tablespoon Garlic paste



Ingredients for Tadka

2-piece Black Cardamom

4-piece Green Cardamom

3-piece Black Pepper

3 piece Cloves

1 stick Cinnamon (long)

1-inch Mace

1/2 teaspoon Black Cumin Seeds (Siah Zeera)

2-piece Bay leaves


Ingredients for Potli

1 ltr Water

4-5 piece Green Chilies

1 tablespoon whole Coriander seeds

1 tablespoon whole Fennel seeds

2-piece Green Cardamom

1-piece Black Cardamom

2 piece Cloves

2 piece Black Peppers corn

1-inch Cinnamon

1-inch Mace

1/4 teaspoon Black Cumin Seeds


Other Ingredients

1/4 cup Oil

2 tablespoon Pure Ghee

Few drops Kewra

Few Strands Saffron (soaked in 1 tbsp warm milk)

1/4 teaspoon Orange Color (edible)

Salt to taste




Take all ingredients of Potli except green chilis and tie in the muslin cloth to make a pack.

Crush it with a pestle or bread roller.

In a deep vessel add 1 ltr water, salt, 2-3 green chilis & Potli (pack) and cook till water absorbs the color & flavor of Potli ingredients.

Take off when it changes its color and reduced to ¾th. Strain and keep aside.

Heat oil in a separate vessel, fry sliced onions till golden brown and keep aside.

In the same oil add all the Tadka ingredients and fry for few seconds.

Add Ginger-Garlic paste and cook it till oil is separated.

Add Chicken pieces, little bit of salt & fry.

Add soaked rice, Potli water (strained) and mix well.

Cook till it comes to a boil and reduce flame.

Check taste of salt & leave it to cook till Chicken & Rice are tender.

Mix orange color & kewra with the milk soaked saffron.

Sprinkle on the cooked Biryani.

Then evenly sprinkle half of the fried onions and cover the lid to cook for another two minutes.

Heat Ghee in a Tadka pan, fry 2-3 chopped green chilis till they change color.

Sprinkle this tadka on the biryani.

Take out in serving plate.

Garnish with remaining fried onions & top it with mint leaves.

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