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Murgh Masala Biryani
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Ingredients:
Chicken (16 pieces) 1 ½ kg
Onion (chopped) 1
Ginger (chopped) 1 tbsp
Garlic (chopped) 1 tbsp
Fennel Seeds 1 tbsp
Coriander seeds 1 tbsp
Salt 1 tsp
Water 3 cups
Rice ¾ kg
Column 2:
Oil ¾ cup
Curd ½ cup
Salt 1 ½ tsp
Ginger Garlic 1 tbsp
Coriander Powder 1 ½ tsp
All spice 1 tsp
Mace ¼ tsp
Nutmeg ¼ tsp
Chilly Powder 1 tbsp
Dried Plum 8-10
Onion (chopped) 1
Lemon Juice 2 tbsp
Coriander Leaves few
Mint Leaves few
Green Chilies few
Yellow Color a pinch
Kewra few drops
Method:
Make a small sack adding chopped onions, ginger, garlic, fennel seeds and coriander seeds.
Boil chicken with 3 cups of water, salt and prepared spices sack, boil till chicken is tender for about 20 minutes. Remove and discard the sack.
Heat oil, fry chopped onions, add ginger garlic paste and all the rest from column 2, add boiled chicken , cook till oil floats on top, add dried plum.
Boil rice with 1 tbsp salt till half done, place cooked chicken mixture in a large pan and spread chopped green masala, now spread boiled rice, topped with kewra and yellow color mixture. Spinkle brown onion on top and leave it on dum.
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Re: Murgh Masala Biryani
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Re: Murgh Masala Biryani
