How to make Murgh Biryani -

Chicken Biryani.

Sanjeev Kapoor

This recipe is from the book Khazana of Indian Recipes.

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

Cuisine : Hyderabadi

Course : Rice


For more recipes related to Murgh Biryani checkout Jeera Rice, Jodhpuri Vegetable Pulao, Sabz Biryani, Vegetable Biryani . You can also find more Rice recipes like Spinach Soy Milk Pulao Bahala Bhath Chicken Meatball Pulav Schezwan Pulao

Murgh Biryani

Murgh Biryani Recipe Card

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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 : 26-30 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Murgh Biryani Recipe

  • Basmati Rice soaked 1 1/2 cups

  • Chicken Pieces 600 grams

  • Salt to taste

  • Turmeric powder 2 teaspoons

  • Red chilli powder 3 teaspoons

  • Yogurt 1 cup

  • Saffron (kesar) a pinch

  • Milk 1/2 cup

  • Oil 3 tablespoons

  • Green cardamoms 3

  • Black cardamom 1

  • Cloves 6

  • Cinnamon 2 one-inch

  • Black peppercorns 12

  • Bay leaf 1

  • Onions thinly sliced 3 medium

  • Ginger finely chopped 1 inch piece

  • Garlic finely chopped 7-8 cloves

  • Coriander powder 1 tablespoon

  • Tomatoes,chopped 3 medium

  • Fresh mint leaves torn 15-20

  • Fresh coriander leaves chopped 3 tablespoons

  • Garam masala powder 3 teaspoons

  • Ginger thin strips 1 inch piece

  • Onions browned 1 cup

Method

Step 1

Marinate chicken with salt, half the turmeric powder, half the red chilli powder, half the yogurt and mix well.

Step 2

Keep it in the refrigerator for fifteen to twenty minutes. Mix saffron and milk.

Step 3

Heat oil in a pan and add black peppercorns, cloves, two green cardamoms, six black cardamom, one cinnamon stick and bay leaf and sauté till fragrant. Add onions and sauté till well browned.

Step 4

Boil water add remaining green cardamom, remaining cloves, remaining black peppercorns, remaining cinnamon and salt. Add the soaked rice and cook till half done. Drain and spread on a plate to cool. Add ginger, garlic, remaining red chilli powder, remaining turmeric powder and coriander power and sauté. Add tomatoes and continue to sauté. Add chicken and mix. Add remaining yogurt and stir.

Step 5

Add torn mint leaves and half the coriander leaves, half the garam masala powder and mix. Take a thick bottomed deep pan. Add a little oil. Spread a layer of half the chicken. Over this spread a layer of half the rice.

Step 6

Repeat these two layers once. Sprinkle remaining garam masala powder, ginger strips, remaining coriander leaves, browned onions, saffron milk and sprinkle a little salt. Cover with aluminium foil so that the steam does not escape. Cover with a lid tightly. Cook on low heat for twenty to twenty five minutes on dum. Serve hot with raita.

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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 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.