Lagan ki Murgh Biryani

Ingredients list for Lagan ki Murgh Biryani

• 750 grams Chicken on Bone cut into 10-12 pieces on the bone
• 1 1/2 cups Basmati Rice soaked
• 4 cups Chicken stock
• 1 inch Cinnamon
• 4-6 Mace blades (javitri)
• 4-6 Green cardamoms
• 10-12 Cloves
• 4-5 Black peppercorns
• Few saffron strands
• to taste Salt
• Ghee 1/2 cup + for drizzling
• 1 medium Onion sliced
• 1 inch Ginger
• 7-8 Garlic cloves
• 10-12 Green chillies
• 1 tablespoon Cashewnut paste
• 3 tablespoons Yogurt
• + for sprinkling Garam masala powder 2-3 teaspoons
• 5-6 Fried onions
• 8-10 Fresh mint leaves
• 1 teaspoon Screwpine essence (kewra jal)

Method

1. Heat chicken stock in a deep thick-bottomed non-stick pan, add drained rice and mix well. Add cinnamon, 2-3 mace blades, 2-3 green cardamoms, 5-6 cloves, peppercorns, few saffron strands and salt and mix well. Cover and cook till the rice is done.
2. Heat ghee in another deep non-stick pan, add 5-6 cloves, 2-3 green cardamoms, 2-3 mace blades and onion and mix well.
3. Slice ginger and put into a mixer jar and grind with garlic, 3-4 green chillies and 2 tbsps water to a smooth paste.
4. Add ground paste to the 2nd pan and mix well. Add chicken pieces and mix well. Cook for 5-7 minutes. Add salt, a few saffron strands, cashewnut paste and yogurt and mix well. Add 7-8 green chillies and garam masala powder and mix well. Cook till the chicken is done.
5. Drain extra water if any from the cooked rice.
6. Add 3-4 tbsps fried onions and mint leaves to the pan and mix well.
7. Add rice and mix well. Add remaining fried onions, sprinkle garam masala powder, drizzle screwpine essence and ghee and mix well.
8. Roll the whole wheat flour dough into a thin roll and keep it on the rim of the pan. Place a lid on top and press so that it fits tightly into the dough. Cook on low heat for 10-15 minutes.
9. Open the lid and immediately transfer the biryani onto a serving plate and serve hot.

Nutrition Info