Marvellous Pistachios and Apricot Stuffed Chicken Biryani

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“The name says it ALL:) This is from the Food column by Anjali Vellody of the Weekend magazine. I know your going to love it!”
1hr 40mins

Ingredients Nutrition


  1. Mix together all the ingredients mentioned under"stuffing" in a bowl and keep aside.
  2. Now cut a deep pocket in the side of the chicken fillets and fill each fillet with the prepared stuffing.
  3. Secure the open edges of the chicken pockets with toothpicks.
  4. Heat oil in a large pan on medium heat.
  5. Saute the chicken breasts/fillets in it until the juices are sealed in the chicken and the chicken changes colour to golden brown.
  6. Remove the fillets from pan and drain on clean paper towels.
  7. Heat ghee in a heavy bottomed pan.
  8. Add the ground masala paste.
  9. Stir-fry till the ghee leaves the masala and floats on top of it.
  10. Add the chicken fillet pieces and some water, as required, to cook the chicken.
  11. Remove the chicken once the gravy thickens and the chicken is done{test for doneness with a fork}.
  12. Then, combine in a bowl, all the ingredients for the labneh layer and keep aside.
  13. Layer the biryani in an oven-proof dish in the following style.
  14. Start with a layer of rice followed by the labneh mixture.
  15. Then put another layer of rice followed by the chicken and its masala.
  16. Top with a layer of rice.
  17. Pour 1/4 cup of ghee all over the beautifully layered biryani.
  18. Now, pour 1/2 a cup of saffron milk all over the rice.
  19. Cover and seal the baking dish with atta dough.
  20. Bake the biryani in a pre-heated oven for 20-30 minutes.
  21. Garnish with the fried onion rings, cashewnuts and raisins.
  22. Serve hot with raita.
  23. Enjoy!

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