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Lahori Charga Biryani


 Portions 10 persons

Preparing the Chicken:

  • Chicken, full bird1.30 kg

  • Knorr Tomato Puree (12x900g)50 g

  • Garlic, paste50 g

  • Rafhan Corn Oil (1x16L)50 ml

  • Tikka masala40 g

  • Yogurt120 g

  • Knorr Tomato Ketchup (4x4kg)50 g

  • Knorr Lime Seasoning (24x400g)5 g

Frying the Chicken:

  • Rafhan Corn Oil (1x16L)2 l


  • Rafhan Corn Oil (1x16L)100 ml

  • Rice (90% boiled)1 g

  • Brown fried onion120 g

  • Ginger, fresh, chopped20 g

  • Mace, powder3 g

  • Cardamom pods12 pc

  • Cinnamon, sticks2 pc

  • Knorr Chicken Stock Cubes (6x1kg)2 pc

  • Mint, chopped10 g

  • Tomato, julienne100 g

  • Yellow Colour5 ml

  • Yogurt50 g


  1. Preparing the Chicken:

    • Cut the chicken down the back bone, make deep scores into the flesh side of the chicken. 

    • Prepare marinade for the chicken by blending together Knorr Tomato Puree, garlic, Rafhan Corn Oil, tikka masala, Yogurt, Knorr Tomato Ketchup, Knorr Lime Seasoning. 

    • Marinade over nighty. 

  2. Frying the Chicken:

    • Deep fry the whole chicken at 160°C in Rafhan Corn Oil for 5-7 minutes. 

    • Allow the chicken to rest in the oven at 100°C. 

  3. Biryani:

    • For the rice heat Rafhan Corn Oil in a large pot and add in half the fried onions, ginger, whole and powder spices along with rice. 

    • Sauté for a minute. 

    • Add one cup of water and add Knorr Chicken Stock Cubes. 

    • Place tomato slices on top sprinkle with mint leaves. 

    • Add in yellow color and cover with lid to steam for 15 min till rice gets puffed up. 

    • Now serve on large platter topped with fried charga.

Lahori Charga Biryani: About
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