Looking for a delicious, crowd-pleasing meal that’s bursting with flavor? This Indian Desi curry Pub Chicken Biryani recipe brings the rich, aromatic spices of traditional biryani with a Desi pub twist! Tender chicken, fragrant basmati rice, and a medley of spices create a hearty dish that’s perfect for any occasion. Learn how to make this mouthwatering, one-pot wonder in your own kitchen and impress your guests with this authentic recipe!
desi pub chicken biryani recipe
Desi Indian Pub Chicken Biryani is a flavorful, layered dish made with marinated chicken, fragrant rice, and a perfect blend of spices. This biryani brings together the essence of Indian curry pub-style cooking, with bold flavors and tender chicken cooked to perfection. Easy to prepare and packed with authentic taste, this recipe is ideal for family gatherings or special dinners. Serve with raita or chutney for an unforgettable meal.
Ingredients
For the chicken marinade:
- 800g bone-in chicken pieces
- 1/2 cup plain yogurt
- 2 tbsp vegetable oil
- 2 tbsp ginger-garlic paste
- 1 green chili, finely chopped
- 2 tbsp lemon juice
- 1 tsp turmeric powder
- 1 tbsp Kashmiri red chili powder
- 2 tsp garam masala
- 1 tsp salt
For the rice:
- 2 cups basmati rice
- 4 cups water
- 1 tsp salt
- 4 green cardamom pods
- 4 cloves
- 1 bay leaf
- 1 cinnamon stick
- 1 star anise
For the biryani:
- 1/4 cup ghee
- 2 large onions, thinly sliced
- 1/4 cup milk
- Pinch of saffron strands
- 2 tbsp mint leaves, chopped
- 2 tbsp coriander leaves, chopped
Instructions
- In a large bowl, mix all the marinade ingredients. Add the chicken pieces and coat well. Marinate for at least 2 hours or overnight in the refrigerator.
- Preheat the oven to 180°C (350°F).
- In a large pan over medium heat, melt 2 tbsp ghee. Add sliced onions and fry until golden brown and crispy, about 10-15 minutes. Remove and set aside.
- Wash the rice until water runs clear. In a large pot, bring 4 cups of water to a boil. Add rice, salt, and whole spices. Cook for 7 minutes or until rice is 70% cooked. Drain and set aside.
- In a small bowl, soak saffron in warm milk.
- In a large, oven-safe pot or Dutch oven, heat 2 tbsp ghee over medium heat. Add the marinated chicken and cook for 5-7 minutes on each side.
- Layer half of the par-cooked rice over the chicken. Sprinkle half of the fried onions, mint, and coriander leaves.
- Add the remaining rice on top. Drizzle the saffron milk over the rice. Top with remaining fried onions, mint, and coriander leaves.
- Cover the pot with a tight-fitting lid or seal with aluminum foil. Place in the preheated oven and cook for 30-35 minutes.
- Remove from oven and let it rest for 10 minutes before opening the lid.
- Gently mix the layers before serving.
- Serve hot with raita or curry sauce.
Notes
You can serve this dish with fresh naan (garlic naan is also lovely!) Chips (plain, masala or chilli chips are all highly recommended) and also don’t forget the sauces and chutneys that complete these desi indian pub meals. You can find the recipes for these sauces right here!
| Nutrient | Amount per Serving | % Daily Value* |
|---|---|---|
| Calories | 450 | 23% |
| Total Fat | 28g | 43% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 110mg | 37% |
| Sodium | 580mg | 25% |
| Total Carbohydrates | 18g | 6% |
| Dietary Fiber | 4g | 16% |
| Sugars | 8g | – |
| Protein | 35g | 70% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.