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    Republic Day 2022: Pamper your taste buds with this healthy tricolour biryani

    By Emily Hagan | Published on Oct 18, 2023

    On a chilly winter day, is there anything more comforting than a steaming hot plate of chicken biryani? Just the thought of it is enough to make your mouth water. And since it’s Republic Day, why not add a touch of the tricolour spirit to your biryani?

    Take a break from work on this national holiday and put your cooking skills to the test. Gather the ingredients and whip up this delicious biryani for yourself and your loved ones. It’s the perfect way to celebrate and indulge in some tasty delights.

    How to Make a Healthy Version of Tricolour Chicken Biryani for Republic Day

    This special recipe for tricolour chicken biryani has been suggested by Vikram Ganpule, Food and Beverage Specialist at MCBC – Mutton Curry and Butter Chicken! It’s not only delicious but also packed with healthy ingredients.

    Ingredients for Chicken Biryani

    Chicken Stock

    • Chicken bones (clean dressed carcass cut into 2-inch pieces or just wings with skin on)
    • Green cardamom
    • Mace
    • Clove
    • Cinnamon
    • Bay leaf
    • Green chili (washed and slit lengthwise into half)
    • Ginger (peeled, washed, and lightly crushed)
    • Garlic (peeled and lightly crushed)
    • Fresh coriander (roots only, roughly cut)

    Common Ingredients for All 3 Colours

    • Chicken curry cut (only leg and thigh with bone, from a 1.2 kg bird)
    • Salt
    • Meetha Attar (edible)
    • Kewra water
    • Gulab Jal (edible)
    • Powder of mace and green cardamom
    • Garam masala powder
    • Mint leaves
    • Ginger julienne
    • Green chili (slit lengthwise into half)
    • Ghee
    • Ginger and garlic paste
    • Green cardamom
    • Black cardamom
    • Cloves
    • Cinnamon
    • Bay leaf
    • Chicken stock
    • Lemon juice
    • Shahi jeera

    Green Colour

    • Foxtail millet
    • Chlorophyll (powdered version)

    White Colour

    • Short grain rice

    Saffron Colour

    • Foxtail millet
    • Saffron


    1. Wash the bones under cold running water and pat dry.
    2. Add them to a pot, fill with cold water, and bring it to a boil.
    3. Drain the water, wash the bones again under cold running water.
    4. Repeat the process, but this time, once the water boils, turn it to simmer and add all the remaining ingredients for the stock.
    5. Simmer for 4 hours. If the water level goes down below the bone level, use hot water to top up.
    6. Strain the stock through a strainer and then through a muslin cloth. Let it cool.

    Foxtail Millet

    1. Wash well in cold water and soak in hot water for 1 hour.

    Short Grain Rice

    1. Wash well in running cold water and soak in cold water for an hour.

    Chicken and the Dum

    1. Marinate the chicken in salt for 1 hour.
    2. Heat ghee in a heavy-bottomed pot or use a pressure cooker vessel. Add green cardamom, black cardamom, cloves, cinnamon, and bay leaf.
    3. When they start to sputter, add ginger and garlic paste and sauté well. Add hot water if the paste sticks to the bottom.
    4. Now add the chicken and sauté well until it’s about 50% cooked.
    5. Add the stock and bring it to a boil. Check the seasoning and add attar, kewra, gulab jal, garam masala powder, and mace cardamom powder.
    6. Add mint leaves, ginger julienne, slit green chili, lemon juice, and shahi jeera.
    7. At this stage, add chlorophyll for green, saffron for orange, and nothing for white. Add foxtail millet and rice to the green and saffron mixtures, respectively. Cook until the water almost dries out. The millets, rice, and chicken should be about 90% cooked, and the stock should be reduced by about 85-90%.
    8. Cover the pots with a lid and turn the heat to low. Let it Dum for 10-15 minutes.
    9. After 15 minutes, turn off the heat and leave it covered for at least 20-30 minutes before opening.


    • Foxtail millet: chicken: stock = 1:2:2
    • Rice: chicken: stock = 1:2:2
    • Chicken bones: water = 2.75 kg: 5.75 liters
    • Ginger: garlic for paste = 1:2
    • Chicken: ghee = 1:.15
    • Mace: green cardamom for powder = 1:1

    Enjoy this delightful tricolour chicken biryani on Republic Day and make your taste buds dance with joy!

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