Murgh Aloo Bukhara Biryani

Ingredients list for Murgh Aloo Bukhara Biryani

• 1 1/2 cups Rice
• 600 grams Chicken
• 10-12 Plums dried
• 2 tablespoons Whole garam masala
• 2 Bay leaves
• 6 medium Onions
• 3 one-inch pieces Ginger
• 7-8 cloves Garlic
• 3 medium Tomatoes
• a a few sprigs Fresh coriander leaves
• 4 tablespoons Biryani masala
• 1/2 cup Yogurt
• to taste Salt
• 3 tablespoons Oil
• 3 cups Chicken stock
• a pinch Saffron (kesar)
• 1/2 cup Milk

Method

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.
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.
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.
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.
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