Murgh Biryani Chicken Biryani. By Sanjeev Kapoor 05 Mar 2017 in Recipes Course New Update Main Ingredients Basmati Rice, Chicken Pieces Cuisine Hyderabadi Course Rice Prep Time 26-30 minutes Cook time 31-40 minutes Serve 4 Taste Spicy Level of Cooking Moderate Others Non Veg Ingredients list for Murgh Biryani 1 1/2 cups Basmati Rice soaked 600 grams Chicken Pieces to taste Salt 2 teaspoons Turmeric powder 3 teaspoons Red chilli powder 1 cup Yogurt a pinch Saffron (kesar) 1/2 cup Milk 3 tablespoons Oil 3 Green cardamoms 1 Black cardamom 6 Cloves 2 one-inch Cinnamon 12 Black peppercorns 1 Bay leaf 3 medium Onions thinly sliced 1 inch piece Ginger finely chopped 7-8 cloves Garlic finely chopped 1 tablespoon Coriander powder 3 medium Tomatoes,chopped 15-20 Fresh mint leaves torn 3 tablespoons Fresh coriander leaves chopped 3 teaspoons Garam masala powder 1 inch piece Ginger thin strips 1 cup Onions browned Method Marinate chicken with salt, half the turmeric powder, half the red chilli powder, half the yogurt and mix well. Keep it in the refrigerator for fifteen to twenty minutes. Mix saffron and milk. 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. 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. 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. 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. Nutrition Info Calories 2721 Carbohydrates 315.8 Protein 199.3 Fat 73.4 Other Fiber Fiber- 22.9gm #Bay leaf #Black cardamom #Black peppercorns #Cinnamon #Cloves #Coriander powder #Garam masala powder #Green cardamoms #Milk #Oil #Red chilli powder #Saffron (kesar) #Salt #Turmeric powder #Yogurt Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article