A precious treasure from the traditional streets of Lahore, Pakistan, Lahori chargha is a feast for the senses, with the entire chicken Lahori chargha being its unique appearance. This meal offers a mouthwatering combination of spices and textures, perfectly defining the rich tradition and tasty flavors of Lahori cuisine. After being marinated in a colorful mixture of yogurt, lemon juice, garlic, ginger, and other spicy spices, the entire chicken is carefully cooked to perfection. A work of art is created in the kitchen: a juicy, soft whole chicken with skin that has been perfectly crispy-fried and infused with the flavor of Lahori spices. The Lahori chargha is a traditional dish that is served hot and fragrant, which inspires the guests.

Today we are sharing a unique Chargha Biryani Recipe. This Lahori Chicken Chargha Biryani with Eggs Recipe by Erum Salman is aromatic and very tasty Biryani.

Whole Chicken Chargha is no doubt the best dish to put in the feast. Lahori Chargha is world-famous for its unique taste and appearance. We are creating a new recipe Lahori Chargha Biryani in which you can enjoy the flavour of both Lahori Chargha and Chicken Biryani which is a complete feast combination. As you can see we are also adding boiled eggs on the top to enhance the flavor and also the final look of our recipe. This mouth-watering Lahori Chargha with Biryani rice will give a delightful taste and happiness of feast.

Ingredients to Make Lahori Chargha Biryani:

• Chicken Whole(with skin)
• Lemon 1-2
• Chilli Powder 1 tsp
• Salt 1 tsp
• Garam Masala 1 tsp
• Black pepper 1/2 tsp
• Ginger powder or paste 1 tsp
• Garlic powder or paste 1 tsp
• Yogurt 1 bowl
• Boiled Eggs 4
• Onions 2 large
• Rice 3 and 1/2 cups
• Biryani Masala 1 sachet
• Mint leaves and Lemon for Garnish
• Food colour 1 tsp

Instructions to Make Lahori Chargha Biryani:

• Take a Whole Chicken with skin (you can also take it without skin) and make small cuts on it with a knife and also prick it with a fork then add and apply lemon juice all over the chicken. After applying lemon put the chicken aside. You can also use vinegar instead of lemon.
• In a bowl take 2 cups of yogurt and add all the dry spices in it mix well and make a fine paste.
• Now apply this paste to the chicken and marinate the chicken well from the inside out massage the paste on the chicken and put the marinated chicken aside for at least one hour.
• In a pan add half cup oil and fry onions till golden brown and crispy. Drain the oil and put the onions aside.
• Boil the eggs, slice them, and put them aside. Also, slice lemons and chop mint leaves for garnish.
• In another pot Boil the soaked rice with salt and whole spices.
• After one hour take a deep wok and add 2 cups of oil to it head it and add marinated Whole chicken to fry. Cover the wok with a lid slow down the flame to low and leave until the chicken is cooked in its water and steam
• When the chicken is cooked fully and a little gravy is left add the boiled rice on top of the Chicken then add mint leaves, fried onions, sliced lemon, food color, and biryani masala.
• Cover the rice and chicken with a lid for 5 minutes on low flame.
• When ready first dish out the whole chicken carefully then mix the rice in gravy well and then dish them out properly
• Garnish with boiled egg slices
• Enjoy the best taste of Lahori Chargha Biryani with an excellent mouth-watering look!