Kachche Murgh Ki Biryani

Chicken biryani-a delicious recipe cooked in matka. This recipe has featured on the show Khanakhazana.

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Kachche Murgh Ki Biryani
Main Ingredients Chicken, Basmati Rice
Cuisine Hyderabadi
Course Rice
Prep Time 3.30-4 hour
Cook time 41-50 minutes
Serve 4
Taste Mild
Level of Cooking Moderate
Others Non Veg

Ingredients list for Kachche Murgh Ki Biryani

  • 800 grams Chicken 1 1/2 inch pieces
  • 1 1/2 cups Basmati Rice soaked
  • 1 1/2 cups Yogurt
  • to taste Salt
  • 1 tablespoon Garlic paste
  • 1 tablespoon Ginger paste
  • 2 Green chillies chopped
  • 1/2 teaspoon Turmeric powder
  • 1 teaspoon Red chilli powder
  • 2 teaspoons Garam masala powder
  • 1/2 cup Fresh mint leaves torn
  • 4-5 large Onions sliced and deep fried
  • 1/2 teaspoon Caraway seeds (shahi jeera)
  • 10 Cloves
  • 10 Green cardamoms
  • 5 Black cardamoms
  • 2 one inch Cinnamon
  • 2 inch piece Ginger julienne
  • a few strands Saffron (kesar)
  • 3 tablespoons Milk
  • 1/2 cup Fresh coriander leaves chopped
  • 2 tablespoons Dried rose petals
  • 1 teaspoon Kewra water
  • 1 teaspoon Rose water
  • 1/2 teaspoon Green cardamom powder


  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.
  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.
  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.

Nutrition Info

Calories 2447
Carbohydrates 301.7
Protein 251.4
Fat 26.2
Other Fiber Fiber- 16.7gm