MURGH PILAU BIRYANI
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Ingerdients:
1: Chicken (16 pieces) 1 kg
2: Ginger Garlic Paste 1 tbsp
3: Green Chilies (Ground) 10
4: Cashew (Paste) 3 tbsp
5: Yellow Food Colour 1/4 tsp
6: Red Chili Powder 1 tsp
7: Turmeric 1/2 tsp
8: Tomato (Chopped) 3 medium
9: Yogurt 1& 1/2 cup
10:Coriander Leaves (Chopped) 1/2 cup
11:Mint Leaves (Chopped) 1/2 cup
12:Garam masala Powder 2 tsp
13:Rice 750 g (boiled with 2 tbsp salt)
14:Kewra 1 tbsp
15:Whole Spices 1 tbsp
16:Black Cumin 1/2 tsp
17:Onions (Browned) 1 cup
18:Stock 1 cup
19:Clarified Butter 3 tbsp
20:Salt 1 tsp
21:Oil 1 cup
22:ginger & garlic paste 1 tsp
23:fried onion 1/2 cup
24:green chilli 3
Recipe:
1: boil rice with salt, drain and keep aside.
2: Boil chicken with ginger garlic paste 1 tbsp, salt 2 tbsp and 3 cups water till chicken becomes tender.Reserve 1 cup of the chicken stock.
3: Mix together red chilli powder, turmeric, yogurt, tomatoes, cashew paste, garam masala powder, coriander and mint leaves. Keep aside.
4: Heat oil in a pan and to it add black cumin, ginger garlic, and green chilli. Fry for 2 minutes on high flame.
5: add the yogurt mixture along with the whole spices cook till oil comes on top.
6: Add boiled chicken with the stock and fried onion. Cook till gravy thickens.
7: then layer as we do for biryani.
8: Top with ghee, brown onion, yellow colour, green chilli and kewra. Leave it to simmer for 15 to 20 minutes.
9: serve hot.
By Faiza Zarif
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