Murgh Biryani

By aliex · · , · Leave a comment

Dum Chicken Biryani
Portions 6-8

Ingredients:

Pre-Preperations:

  • 2 large Onions Sliced
  • 2 cups Basmati rice

Chicken Marinade:

  • 800g Chicken on bone, big pieces
  • 2tbsp Ginger-Garlic paste
  • 1tsp-1tbsp Red Chili powder (I use about 1 tsp)
  • 2-3 tsp Salt
  • 2-3 dl Yogurt (~1 cup)
  • 1tsp Garam masala powder
  • 1tsp Green Cardamum Powder
  • ~2,5 dl Brown onions (1cup or 1 large onion)
  • 4tbsp Melted Ghee
  • 2tbsp Freshly chopped (Cilantro) Corriander
  • 10-12 Mint leaves
  • 2 Green Chillies (broken up)
  • 1tsp Turmeric (Gurkmeija)
  • 1tbsp Lime juice

Rice:

  • 3 Black cardamum
  • 6 Green cardamum
  • 6 Cloves
  • 6 Black peppercons
  • 2 Bayleaves
  • 2-3cm Cinnamon stick
  • 1tsp Cummin (Shahi zeera)

Pre-Preperation:

  1. Fry (deep fry) the onion till golden.
  2. Wash and soak the rice. At least 20 min)

Preperation:

  1. Marinate the chicken with the above spices and keep it covered for at least 1 hr. Preferably this should be done a day in advance and left over night.

Cooking

  1. Boil a pot of water with Shahi zeera.
  2. Put all the spices in a muslin cloth and tie it well.
  3. Add the rice to the boiling water along with the muslin cloth.
  4. Cook till the rice is 3/4 done.
  5. While waiting for the rice to cook place the chicken marinade in a wide bottomed pot.
  6. Make sure you have a single layer of chicken, so that is all touches the bottom.
  7. Once the rice cooks to 3/4 done take if of the heat.
  8. Start layering the rice. Allow a bit of water to come along with the rice so the the biryani remains moist.
  9. Sprinkel corriander, mint leaves, brown onions, garam masala powder(1tsp) and green cardamum powder (1tsp) on each layer.
  10. Layer the rest of the rice and sprinkle with brown onions, garam masala powder(1/4tsp), green cardamum powder (1/4tsp) and saffran soaked in milk and finally some ghee(5tbsp). Seal the pot with some dough and cook the biryani for 15 min (steam starts coming out)on medium flame.
  11. Now lower the flame and cook for abt 8 min*.

*Before lowering the flame the pot can be placed on a thick pan so that the biryani doesn’t get burnt at the bottowm.

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