Potli Chicken Biryani
Updated: Oct 2, 2020
Chicken Potli Biryani is a one pot dish and is usually served with raita and salad. It has a spicy meat filling and the dough is shaped like a pouch.
Cuisine: Indian Course: Main Serves: 4
Prep Time: 20 Min Cook Time: 60 Min Total Time: 80 min .
Nutritional Info: Serving Size: 1 Bowl
Calories: 395. Carbs: 60g. Fat: 10g. Protein: 15g
For Marinating Chicken:
1/2 Kg Chicken
1 Teaspoon Shahi Jeera
1 1/2 Teaspoon Ginger Garlic Paste
1 1/2 Teaspoon Chilli Powder
2 Teaspoons Salt
1 1/2 Teaspoon Coriander Powder
1 Teaspoon Biryani Masala
1/2 Teaspoon Turmeric
5 Green Chillies
1/2 Cup Coriander Leaves
1/2 Cup Mint Leaves
1/2 Cup Fried Onions
1 Cup Curd
For Making Dough:
3 Cups All Purpose Flour
1 Tablespoon Sugar
3/4 Teaspoon Salt
2 1/2 Teaspoons Yeast
2 Tablespoons Olive Oil
Warm Water to Mix Dough
For Cooking Rice:
3 Cups Basmati Rice (Soaked for 30 mins)
3 Teaspoon Salt
1 Teaspoon Oil
1 Teaspoon Ghee
1 Teaspoon Ginger Garlic
2 Bay Leaves
1/4 Teaspoon Shahi Jeera
2 Sticks Cinnamon
Few Patthar Phool (Biryani Flower)
1/2 Teaspoon Lemon Juice
Coriander, Mint Leave and Fired Onions (On top of the Biryani)
In a bowl add 1/2 Kg chicken, 1 teaspoon Shahi Jeera, 1 1/2 teaspoon ginger garlic paste, 1 1/2 teaspoon chili powder, 2 teaspoons salt, 1 1/2 teaspoon coriander powder, 1 teaspoon biryani masala, 1/2 teaspoon turmeric, 5 green chilies, 1/2 cup coriander leaves, 1/2 cup mint leaves, 1 lemon, 1/2 cup fried onions, 1 cup curd and mix well.
Marinate the chicken overnight.
For Making dough:
In a bowl 3 Cups All-Purpose Flour, 1 Tablespoon Sugar, 3/4 Teaspoon Salt, 2 1/2 Teaspoons Yeast, 2 Tablespoons Olive Oil, Warm Water to Mix Dough
Add little olive oil and spread it to the bowl. Put the dough in the bowl and keep it aside for 30 minutes.
For Cooking Rice:
Soak 4 cups of rice for 30 minutes.
Boil water and add 3 teaspoons salt, 1 tablespoon oil, 1 teaspoon ghee, 1 teaspoon ginger garlic paste, 6-7 cloves, 8 elachi, 2 Bay Leaves, 4-5 cardamom, Javitri Phool in water and mix well.
Add soaked rice in boiling water and mix well, cook until 80 percent is done.
Add the marinated chicken in the pot and cook until the chicken gravy is thick.
Add ghee to the glass bowl, spread it, and keep it aside.
Mix the dough and make a big chapati. Slowly fold the chapati and put that chapati in a greased glass bowl.
Add some rice to the bottom of the bowl.
Add a layer of cooked chicken on top of the rice.
Add one of the layers of the rice on top of the chicken.
Add 3 teaspoons of saffron milk on the rice. Add 1/2 lemon juice, chopped mint leaves, chopped coriander leaves, fried onions, and some ghee on top of the rice.
Slowly take the edges of the dough and carefully make a potli with the dough.
Spread the ghee with the brush to the potli.
In a big pot put a plate and keep the potli bowl on top of the plate.
Close the lid and cook on a medium flame until the dough is fully cooked.
Watch the Video for Procedure: