How to make Kachche Murgh Ki Biryani -

Chicken biryani-a delicious recipe cooked in matka.

Sanjeev Kapoor

This recipe has featured on the show Khanakhazana.

Main Ingredients : Chicken (चिकन), Basmati Rice (बासमती चावल)

Cuisine : Hyderabadi

Course : Rice

For more recipes related to Kachche Murgh Ki Biryani checkout Yakhni Pulao, Chicken Pulao, Chicken Fried Rice, Chicken Pulao . You can also find more Rice recipes like Jaggery And Carrot Rice Jaggery Rice Sprout Khichdi Pudina Pulao

Kachche Murgh Ki Biryani

Kachche Murgh Ki Biryani Recipe Card


Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.

Prep Time : 3.30-4 hour

Cook time : 41-50 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Kachche Murgh Ki Biryani Recipe

  • Chicken 1 1/2 inch pieces 800 grams

  • Basmati Rice soaked 1 1/2 cups

  • Yogurt 1 1/2 cups

  • Salt to taste

  • Garlic paste 1 tablespoon

  • Ginger paste 1 tablespoon

  • Green chillies chopped 2

  • Turmeric powder 1/2 teaspoon

  • Red chilli powder 1 teaspoon

  • Garam masala powder 2 teaspoons

  • Fresh mint leaves torn 1/2 cup

  • Onions sliced and deep fried 4-5 large

  • Caraway seeds (shahi jeera) 1/2 teaspoon

  • Cloves 10

  • Green cardamoms 10

  • Black cardamoms 5

  • Cinnamon 2 one inch

  • Ginger julienne 2 inch piece

  • Saffron (kesar) a few strands

  • Milk 3 tablespoons

  • Fresh coriander leaves chopped 1/2 cup

  • Dried rose petals 2 tablespoons

  • Kewra water 1 teaspoon

  • Rose water 1 teaspoon

  • Green cardamom powder 1/2 teaspoon


Step 1

Place the earthen pot in water for two to three hours. Remove the pot from water and keep it aside upside down to dry. Take the chicken pieces in a bowl. Add yogurt, salt, ginger paste, garlic paste, green chillies, turmeric powder, red chilli powder, half the garam masala powder, half the mint leaves, half the fried onions and mix. Keep aside to marinate for about an hour. Heat four cups of water in a pan. Add salt and caraway seeds.

Step 2

In muslin cloth tie up cloves, green cardamoms, black cardamoms, cinnamon and pound slightly. Put this potli in the water and bring it to a boil. Add rice and cook till three fourth done. Drain. Preheat oven to 200C. Place half the chicken in the matka (earthenware pot). Spread a layer of half the rice over it. Sprinkle half the ginger julienne, saffron dissolved in milk, coriander leaves, remaining torn mint leaves, dried rose petals, kewra water, rose water, cardamom powder, fried onions.

Step 3

Place the remaining chicken over this. Spread another layer of the remaining rice. Sprinkle ginger julienne, saffron dissolved in milk, coriander leaves, torn mint leaves, dried rose petals, kewra water, rose water, green cardamom powder, fried onions. Keep it on heat and when the entire mixture becomes hot put the lid on. Seal the lid with dough. Place in the oven and cook for twenty to twenty five minutes. Switch off the oven, let the pot be in the oven till it is required for service. Serve directly from the pot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.