Biryani is one of the most beloved and delicious dishes, cherished by people across the country. The Murgh Biryani recipe, when cooked perfectly, can earn you compliments beyond imagination. It is not just a delightful dish but also a treat for your taste buds.
Ingredients:
- 500g Chicken Leg pieces
- 6 grams Green Chilies
- 1-2 Small Cardamom Pods
- 1 large Cardamom Pod
- 1-2 Cinnamon Sticks
- 1 gram Mace
- 1-2 Bay Leaves
- 1 Javitri
- 5-6 Cloves
- 1kg Basmati Rice
- Salt to taste
- 2 grams Shahi Jeera
- 60ml Desi Ghee
- 25 grams Ginger
- 25 grams Garlic
- gram Saffron
- 150-200 grams Onion
- 50 grams Butter
- 1/4 Cup Lime Juice
- 5 grams Mint
- 10 grams Garam Masala
- 20 grams Red Chili Powder
Process:
Thoroughly wash and dry the chicken. Marinate it with ginger-garlic paste, lemon juice, yogurt, and garam masala. Let it marinate for at least an hour. See also biryani recipes
Soak the rice in water for 30 minutes.
In a pan, fry all the spices and onion until golden brown. Then, add the marinated chicken and cook for 5-7 minutes.
Boil the rice in water, adding salt and mint to the water before adding the rice.
Once the rice is boiled, remove half and layer the cooked chicken over it. Add the remaining boiled rice on top.
Sprinkle saffron over the rice.
Cover the pan and let it cook on low heat for another 20 minutes until steam starts to come out.
Your biryani is now ready to serve. Enjoy it with raita.
Serve and relish!