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- Murgh Ki Biryani
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PrintMURGH KI BIRYANI
Serves :
8
Preparation Time :
Cooking Time :
Preparation Method :
- Ground the soaked cashewnuts and poppy seeds to a fine paste.
- Heat ghee in a pan, when hot add in the ginger and garlic paste. Fry for about a minute, then add the green chilli paste and fry for another minute.
- Add salt and the chicken pieces and fry for about 5 minutes.
- Add 1 cup water and cook on moderate-low flame for about 6 minutes or until the chicken is half done.
- Add the crushed onions and the garam masala. Cook for another 2 minutes.
- Mix the coconut milk, yogurt with cashew nuts and poppy seeds paste.
- Add to the chicken and bring to boil. Simmer for about 10 minutes. Squeeze the juice of lime and mix. When done, make sure to have about 1 cup gravy left with the chicken.
- Boil about 2 litres of water and add in the cardamoms, cinnamon, cloves, caraway seeds, bay leaves and cloves with salt and cook for about 6 minutes till the rice is half done.
- Drain the excess water and transfer the rice to a wide dish.
- Take a heavy bottomed pan and smear it with oil. Place half of the par-boiled rice in it. Place the chicken over it.
- Cover it with the balance rice and sprinkle milk over it. Squeeze the juice of a lime, dot the rice with ghee and cream and sprinkle the mint leaves.
- Cover with a tight fitting lid. Cook on moderate to high flame for about 5 minutes.
- Simmer to low flame and cook for another 10 - 12 minutes or until the dish is steaming hot and rice done. Serve hot.
INGREDIENTS
- 500 grams long grain rice, Rinsed, soaked and drained
- 1 chicken, cut in to 10 - 12 pieces, washed and drained
- 4 green cardamoms
- 3 bay leaves
- 4 cloves
- 1 inch cinnamon stick
- ½ teaspoon caraway seeds
- 2 tablespoon ginger paste
- 2 tablespoon garlic paste
- 2 tablespoon green chilli paste
- 2 onions finely sliced, fried golden brown and crushed when cool
- 1 teaspoon garam masala
- 100 ml yogurt, whisked
- 10 Cashew nuts
- 1 tablespoon poppy seeds
- Juice of 3 limes
- 400 ml coconut milk
- 100 ml milk
- 3 tablespoon cream
- 150 grams ghee
- 2 teaspoon IDHAYAM sesame oil
- A few mint leaves
- Salt, to taste
4 comments for “Murgh Ki Biryani”
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