Muradabadi Chicken Biryani
Serves 1
Directions
- 1Crush the green chillies coarsely by hand or in a grinder.
- 2Mix all the chicken marination ingredients together.
- 3Marinate the chicken for at least 30 minutes.
- 4In a pan, add the oil and browned onions.
- 5Add the marinated chicken to the pan and mix well, then cover and cook until the chicken is tender.
- 6Add the boiling water, soaked rice, lemon slices, and salt. Cover and cook on high flame until the water has evaporated.
- 7Add food colour, fennel and coriander powder, ghee, kewra water, and brown onions on top.
- 8Cover and cook on dum on low flame for 6 to 7 minutes.
- 9Let the pan rest for 10 minutes before opening and mixing.
- 10Serve hot with red chutney.
Ingredients
- 750 g chicken
- 15 green chillies
- 3 tbsp green chilli pickle
- 2 bay leaf
- 1 star anise
- 2 cinnamon stick
- 2 black cardamom
- 4 green cardamom
- 6 clove
- 1 piece mace
- 0.5 tsp black peppercorns
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1 tsp fennel powder
- 0.5 tsp nutmeg, grated
- 1 tsp garam masala powder
- 1.5 tbsp ginger garlic paste
- 150 g yogurt
- 1.5 tsp salt
- 0.75 cup onion oil
- 2 medium browned onions
- 1200 ml water
- 600 g basmati rice
- lemon slices (optional)
- 1.5 tsp salt
- yellow food colour (optional)
- 1 tbsp kewra water
- 4 tbsp ghee
- fennel & coriander powder (optional)
- brown onions (optional)
- coriander leaves (optional)
Equipment
pangrinder
Tips
- Soak the basmati rice for 30 minutes before cooking.
- Serve with red chutney.
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