& Chargha Biryani

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COOK TIME: 100 mins


  • Guard Basmati Rice 3 cups
  • Water (for soaking) as required
  • Whole chicken 1 ½ kg
  • Yogurt 1 cup
  • Lemon juice 2 tbsp
  • Salt to taste
  • Red chili powder 1 tbsp
  • Garam masala powder 1 tsp
  • Ginger garlic paste 1 ½ tbsp
  • Cumin powder 1 tsp
  • Coriander powder 1 tsp
  • Red chili flakes 1 tsp
  • Turmeric powder 1 tsp
  • Orange food color 1/4 tsp
  • Green chili paste 1 tbsp
  • Oil (for frying)
  • Water as required
  • Cumin seeds 1 tsp
  • Salt 1 ½ tsp
  • Oil 3 tbsp
  • Vinegar 2-3 tbsp
  • Star anise 1
  • Cinnamon stick 1 inch
  • Black cardamom 1
  • Green cardamom 2
  • Bay leaves 2
  • Soaked rice 3 cups
  • Oil 1 cup
  • Onion (sliced) 1 ½ cup
  • Green chilies (chopped) 2-3
  • Tomatoes (sliced) 1 cup
  • Marination left over
  • Ginger garlic paste 1 tbsp
  • Yogurt 1/2 cup
  • Fresh coriander 1/2 cup
  • Alu Bukhara 5-6
  • Boiled rice
  • Biryani masala
  • Tomatoes (sliced for garnish) as required
  • Lemon (sliced for garnish) as required
  • Coriander (for garnish) as required
  • Mint (for garnish) as required
  • Green chilies (sliced for garnish) as required
  • Orange food color 1 tsp
  • Water 1/2 cup
  • Burning coal (for smoke)
  • Foil paper (for smoke)


  1. Take one whole chicken and place deep cuts on it properly.
  2. In a bowl mix yogurt, ginger garlic paste, green chili paste, lemon juice, salt, red chili powder, red chili flakes, garam masala powder, cumin powder, coriander powder, turmeric powder, food color and oil. Marinate your whole chicken with prepared mixture properly. Marinate it for 6-8 hours or overnight and reserve the left-over mixture for later use.
  3. Now, Wrap marinated chicken in foil paper properly.
  4. In a steamer add water and bring it to boil. Place your wrapped chicken in it and steam for 25-30 minutes. Take it out of the steamer and let it cool down a bit.
  5. Heat oil in a deep-frying pan at 180°C and fry your steamed chicken in it on each side for 5-6 minutes on medium low heat. Take it out of the oil and set aside.
  6. In a bowl add rice and water and soak for 25-30 minutes.
  7. In a pot, bring water to boil, add salt, oil, vinegar, cumin seeds, star anise, cinnamon stick, black cardamom, green cardamom and bay leaves. Add soaked rice and boil until 80% done. Drain water and set aside.
  8. In a pot, heat oil, add onion and sauté until golden brown. Add green chilies and tomatoes and cook for 5-7 minutes. Add ginger garlic paste and sauté for another 2 minutes.
  9. Add left over marination mixture, yogurt and cook on medium low flame until oil separates. Add fresh coriander, give it a good mix and turn of the flame.
  10. Now, take a large pot, spread a layer of gravy with oil, rice, gravy, rice and food color. Garnish with tomatoes, lemon, green chilies, mint and coriander. Place chargha in center. Add water and steam for 10-15 minutes.
  11. Take off the lid, place foil cup and burning coal in it. Add a drop of oil on burning coal, cover again and smoke for 5-7 minutes.
  12. Your tasty Chargha Biryani is ready to serve.

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