Chargha Biryani Recipe By SooperChef

Chargha biryani is a special treat for all biryani and chargha lovers. This delicious chargha biryani made with Guard Rice in combination with juicy chicken chargha is gonna make your meal memorable. Try out this scrumptious Chargha Biryani and share your feedback with us.
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Chicken Chargha Biryani
Guard Basmati Rice 3 cups
Water (for soaking) as required
Ingredients for Chargha Preparation:
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)
Ingredients for Rice preparation:
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
Ingredients for Biryani Masala preparation:
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
Ingredients for Assembling:
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)
Oil (for smoke) 1/2 tsp

Directions for Chargha Preparation:

Take one whole chicken and place deep cuts on it properly.
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.
Now, Wrap marinated chicken in foil paper properly.
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.
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.
Directions for Rice Preparation:
In a bowl add rice and water and soak for 25-30 minutes.
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.
Directions for Biryani Masala Preparation:
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.
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.
Directions for Assembling:
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.
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.
Serve hot and enjoy.
Preparation time: 40 minutes
Cooking time: 1 hr. 30 minutes
Serving: 6