Editor-in-Chief & Publisher: MIR JAVED RAHMAN


Biryani Fancy


Issue Date 31 Dec - 06 Jan, 2016 at 2:00 PM

Dum-Murgh Kacchi Biryani

Dum-Murgh Kacchi Biryani
Ingredients
• 1/2 kg rice
• 1kg chicken
• 2 onions, chopped
• 1/2 tsp saffron
• 1 cup milk
• Juice of a lemon
• Coriander leaves, chopped
• 2 green chillies, chopped
• Refined oil

For marinade:
• 2tbsp ginger-garlic paste
• 1tsp turmeric powder
• 11/2 cup curd
• 1tsp red chilli powder
• Salt to taste

Spices for chicken:
• 4 cloves
• 1 cinnamon stick
• 1 bay leaf
• 2 green cardamoms
• 1 black cardamom
• 1/2 tsp cumin seeds

Whole spices for rice:
• 2 cloves
• 1/2 cinnamon stick
• 2 green cardamoms
• Salt to taste

Method
Soak rice in water for 20-30 minutes. Marinate the chicken with curd, turmeric, salt, chilli powder and ginger-garlic paste. Grind all the spices for the chicken and add to the marinade. Leave the chicken to marinate for at least an hour. Heat oil in a pan; sauté the onions till they turn golden brown in colour then keep aside. Put rice into a cooking vessel and add the requisite amount of water. Add in the whole spices and salt. Cover and let it cook till water is absorbed. Heat milk into a saucepan till tepid. Then add saffron and stir till milk takes on its colour. Keep aside. Crumple half the onions and add to the marinated chicken and leave it be for at least 30 more minutes.
To layer the biryani, heat oil in a handi or any appropriate vessel and add chicken, and cook on high heat till it takes on a light brown colour and is half cooked. Lower the flame then flatten the chicken to form a layer and add coriander and green chillies on top. Put all the rice on top of this layer and smoothen out. Pour in the saffron infused milk over the rice and add lemon juice. Cover the vessel and make a long snake-like roll using flour dough by rolling it and use it to seal the sides and top of the cooking vessel. Let the biryani cook on a very slow flame till the seal is hard and the rice looks fully cooked. Serve hot.





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