Murgh Bara Masala Biryani

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.

BACK TO RICE RECIPES

Tweet