Here’s How To Cook This Delicious ‘Chicken Pot Biryani’

Food connects people irrespective of race, religion, and culture. And in our Ukhrul Times Food Blog, we reach out to different food bloggers from across the country to showcase their skills and cuisine.

This time, we have a self-taught chef from Lahaul-Spiti (Himachal Pradesh), sending her recipes all the way from the white majestic hills of the Himalayas to the Blue hills of the Northeast.

Presenting her delicious Chicken Pot Biryani


Brown Onions
* 2 Onions Large
* 1/2 cup Vegetable Oil
Chicken Marinade:
* 700 grams Chicken
* 3/4 cup Yogurt or hung curd
* 1/4 cup Tomato Puree
* 1/4 cup Vegetable Oil
* 1 tablespoon Ginger Garlic Paste minced ginger and garlic
* 1 tablespoon Red Chilli Powder
* 1 teaspoon Turmeric Powder
* 1 teaspoon Garam Masala Powder
* 2 tablespoon Brown Onions
* 1 1/4 teaspoon Salt


  • 2 cups Basmati rice
  • 6 cups Water
  • 2 tablespoon Salt
  • 1 Bayleaf
  • 5-6 Cloves
  • 2-3 Cardamom Pods
    Other Biryani Ingredients:
  • 1 cup Mint Leaves fresh
  • 1 cup Coriander Leaves Cilantro
  • 1 1/2 tablespoons Ghee or Butter


* To make the brown onions, pat the onions dry and if time permits, leave them out on a kitchen towel for 15-20 minutes to dry them out slightly. Heat oil in a pan and add the onions. On a medium flame, shallow fry the onions for 15 minutes till they are a deep golden brown, without burning them.

* Mix together all the ingredients under chicken marinade and marinate for at least two hours or overnight for best results.

* Bring water to a roaring boil and add salt, whole spices, and basmati rice. Cook for exactly 5 minutes and drain completely, leaving the whole spices in the rice.

* Layering and Cooking Chicken Biryani: Heat a heavy-bottomed pot and add the chicken to it. Cook for 4 minutes and then turn the chicken pieces once. Cover and cook for another 3 minutes. Turn off the heat. Scatter half the onions all over the chicken, and then all the coriander and mint leaves. Next layer the rice all over the mint and coriander, and in the end drizzle saffron milk and ghee all over the rice. Cover and cook on a low flame for 20 minutes – this will help steam the rice.

* Once the biryani is cooked, let it rest for 5 minutes, and finish by scattering the remaining onions on top.

Follow tinniecooks on Instagram


Sneh Thakur aka @tinniecooks is doing her Masters from TISS Mumbai. A self-taught passionate cook who have been cooking since the young age of 8yrs. Sneh plans to open a cafe in the hills in the near future.

View the post on Instagram

Visit her Instagram page for more recipes!

For more such stories, follow us on Facebook, Twitter, and Instagram. Download our Android App. Subscribe to our Website Notifications to stay updated.

Also Read


Please enter your comment!
Please enter your name here

Connect With Us



No complaint of side-effects of Covid vaccination in Meghalaya, according to Health minister

There has been no complaint of side-effects by people who have been vaccinated against Covid-19 in Meghalaya, according to Meghalaya Health Minister, A...

Manipur reports 11 new COVID-19 cases, lowest single-day surge in six months

With only 11 fresh cases of COVID-19 detected in a span of 24 hours, Manipur on Monday registered the lowest single-day surge...

CM Biren Singh: No complaint of vaccine side effect in Manipur

Manipur Chief Minister N. Biren Singh informed that no report of any side effects regarding the COVID-19 vaccine has arisen until now...

One Day Workshop & Training of Tamenglong CSOs on promoting traditional natural resources held

A one day workshop and training of Civil Society Organisations role in promoting traditional natural resources management practices was held today in...

Negating a Chinese Century

In the recently concluded Military Literature Festival 2020, India-China relations managed to be the epicentre of the discussions on India’s security architecture.