Chilman Chicken Biryani
You may have tried the Hyderabadi chicken biryani or the Lucknowi biryani, but have you tried Punjab's Chilman Chicken Biryani yet? Chef Pankaj Bhadouria shares a simple and delicious recipe for this exotic chicken biryani.
Chilman Chicken Biryani

- Indian


- 1-2

Cooking Time

-60 Min


- Expert

Preparation Time

- 20-22 Min



  • 1 - 1/2 cup basmati rice
  • 2 bay leaf
  • 2 cinnamon stick
  • 5 cloves
  • 6 green cardamom
  • 1 tbsp pink salt
  • Olive oil as required
  • 1/2 tsp caraway seeds
  • 3 dried red chillies
  • 1/4 cup onion paste
  • 1 tsp ginger - garlic paste
  • 1/2 kg chicken
  • 1 tsp turmeric powder
  • 1/4 cup curd
  • Pink salt as per taste
  • 1/2 cup chicken stock
  • 1tsp white butter
  • 1 egg
  • Saffron
  • Fried onions
  • 1/4 tsp mace powder
  • Mint leaves
  • Coriander leaves


  1. 1

    Half cook the basmati rice along with bay leaf, cinnamon stick, cloves, green cardamom and pink salt.
  2. 2

    In a heated pan, add olive oil, caraway seeds, bay leaf, cinnamon stick, green cardamom, cloves, dried red chillies, onion paste and cook it well.
  3. 3

    Add ginger-garlic paste and let it cook Add chicken and let it cook Add turmeric powder, curd, pink salt as per taste, chicken stock and let it cook Add the chicken in a bowl and let it cool.
  4. 4

    Prepare a dough using wheat flour, butter and egg Roll out the dough Apply saffron over the dough Layer with fried onions, mace powder, white butter.
  5. 5

    Add rice, a mixture of curd, mint leaves and coriander Layer with chicken, rice, curd mixture and seal the roti Invert it in the baking tray and brush with beaten egg.
  6. 6

    Prick the dough using a fork Bake it in the preheated oven at 170'C for 15 - 20 minutes Let it rest for 5 minutes.
  7. 7

    Cut the top layer Garnish the biryani with fried onions, kewra essence and serve it.
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