Muradabadi Biryani
Ingerdients:
For Chicken Marination:
1: chicken 1 kg
2: yogurt 1 cup
3: green chilli 10 (grind)
4: ginger & garlic paste 2 tbsp
5: tomatoes 4 large (sliced)
6: bay leave 4
7: green chilli 8 (whole)
8: star anies 2
9: black cardamom 2
10: cloves 8
11: black pepper corn 1/2 tsp
12: cinninom stick 3
13: green cardamom 7
14: red chilli powder 1 & 1/2 tsp
15: cumin seeds 1 & 1/2 tsp
16: garam masala powder 1 tsp
17: fennel seeds powder 1 & 1/2 tsp
18: salt 1 & 1/2 tsp
19: coriander powder 2 tsp (heaped)
Other Ingredients:
1: oil 1 cup
2: onions 3 medium (finely sliced)
3: rice 1 kg (washed)
4: water 1 & 1/2 liters
5: salt 1 & 1/2 tsp (heaped)
6: kewra water 3 tbsp (mixed with) food colour yellow 1/2 tsp
Recipe:
1: in a bowl add all ingredients under marination mix well and keep aside for 1 & 1/2 hour.
2: now heat oil add the onions and fry till gets golden on high flame and then remove a little onions for later.
3: add the marinated chicken mix and cook on high flame till the chicken changes colour, from pink to white.
4: then cover and cook the chicken for 8 minutes on medium flame, you do not need water as the chicken was marinated but if you still think the chicken is not getting tender then you can add water and cook on low to medium flame till the chicken gets tender.
5: remove the lid and cook the chicken till the oil seperates on high flame.
6: now add the washed rice, water, salt mix cover and cook on high flame till the water dries.
7: then add the fried onions, kewra water and colour mixture cover the lid with a tea towel and place it on the handi, place the handi on a tawa and for first 10 minutes on high flame and then simmer on low flame for 10 minutes.
8: serve hot and enjoy.
1: Chutney, Raita & Salad Recipes
2: Rice Recipes
3: Meat, Chicken, Fish & Eggs Recipes
6: Naan, Roti, Parath, Poori & Dough Recipes
7: Desserts, Sweet Dish & Drinks Recipes
COOK WITH FAIZA