KACHE MURGH KI BIRYANI

KACHE MURGH KI BIRYANI

II

INGREDIENT

Jeera                                                      G                                   10                  

Green Cardomom                            G                                    10                  

Black Cardomom                            G                                    10                  

Cinnamon                                            G                                    10                  

Javithri                                                 G                                    10                  

Bay leaf                                                G                                    10                  

Chicken curry cut                          G                                    500               

Green Chillies                                  G                                    25                  

Ginger paste                                      G                                    15                  

Garlic paste                                      G                                    15                  

Red Chilli powder                                                                1 tbsp          

Corainder powder                                                               2 tbsp          

Rice                                                         G                                     500               

Curd                                                       G                                     150               

Corainder fresh                              G                                       50                  

Mint fresh                                           G                                        20                  

Butter                                                   G                                      100               

Garam masala powder                   G                                       50                  

Salt                                                         G                                    To taste    

Turmeric powder                                                                       1 tbsp          

Jeera powder                                                                               1 tbsp          

Onion                                                      G                                        500               

Kewra water                                       ml                                       10                  

Gulab Jal                                              Ml                                      10                  

Saffron                                                  G                                          2

PROCEDURE                                                                                     

1.      Cut onion into fine slices. Deep Fry to Golden Brown color.

2.      Chop mint and coriander

3.      Cut the whole chicken into 10-12 pcs.

4.      First marination: Marinate chicken with ginger garlic paste and salt. Keep it for 15-20 min

5.      Second marination:  Take lagan add chicken, curd, brown onion, chop mint and coriander, salt, red chilli powder, Turmeric, Corainder powder, Jeera powder and garam masala powder. Let it marinate for next 15 min.

6.      Boil rice 60% only with whole garam masala, little oil and salt.

7.      Soak the saffron in warm milk to release color.

8.      Assembling: When rice is boiled add into lagan covering the chicken marination. Spread evenly rice to all sides

9.      Spread remaining brown onion, chop coriander, chop mint, kewra water, gulab jal and saffron milk

10. Add butter cubes or ghee so as incorporate fat to make it more moist.

11. Give it a dum by covering lagan with lid and sealing the sides with kneaded dough for 15 mins on high flame and 10 mins  on sim flame.

12. Garnish with hard boiled egg