How to make Murgh Aloo Bukhara Biryani -
Chicken Biryani flavoured with plums.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Rice (चावल), Chicken (चिकन)
Cuisine : Hyderabadi
Course : Rice
For more recipes related to Murgh Aloo Bukhara Biryani checkout Jeera Rice, Handi Biryani, Bisi Bele Huliyana, Brown Rice Vegetable Pilaf . You can also find more Rice recipes like Chinese Tomato Egg Drop Rice Egg Fried Quinoa Chicken Tawa Pulao Tomato and Olive Rice
Murgh Aloo Bukhara Biryani Recipe Card
Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.
Prep Time : 1.30-2 hour
Cook time : 41-50 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Murgh Aloo Bukhara Biryani Recipe
Rice 1 1/2 cups
Chicken 600 grams
Plums dried 10-12
Whole garam masala 2 tablespoons
Bay leaves 2
Onions 6 medium
Ginger 3 one-inch pieces
Garlic 7-8 cloves
Tomatoes 3 medium
Fresh coriander leaves a a few sprigs
Biryani masala 4 tablespoons
Yogurt 1/2 cup
Salt to taste
Oil 3 tablespoons
Chicken stock 3 cups
Saffron (kesar) a pinch
Milk 1/2 cup
Method
Step 1
Pick, wash and soak rice in water for about thirty minutes. Drain. Peel, wash and thinly slice onions. Peel, wash and chop ginger finely. Peel and chop garlic finely. Wash and chop tomatoes. Clean, wash and chop coriander leaves.
Step 2
Wash and cut chicken breasts into cubes. Drain. Marinate them in yogurt, salt and chopped fresh coriander leaves for an hour. Dissolve saffron in warm milk and keep aside. Heat sufficient oil in a thick-bottomed pan.
Step 3
Add half of the sliced onions and fry till crisp and golden brown. Drain onto an absorbent paper and keep aside for garnish. Heat three tablespoons of oil in a pan and add whole garam masala. Let it crackle. Add remaining sliced onions and sauté until light golden brown.
Step 4
Add finely chopped ginger, chopped garlic, biryani masala and tomatoes. Cook for about five minutes. Add marinated chicken and the plums and mix well. Add the soaked and drained rice and mix. Add chicken stock and salt to taste. Cook on high heat till the mixture comes to a boil.
Step 5
Lower the heat and cook till both the chicken and rice are almost cooked. Sprinkle the saffron milk and half the fried onions. Mix, cover and cook on low heat till done. Garnish with remaining fried onions and serve hot.
Nutrition Info
Calories : 3762 Kcal
Carbohydrates : 549.1 gm
Protein : 243.5 gm
Fat : 65.6 gm
Other : 0
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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 www.sanjeevkapoor.com 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.
