Dum Murgh ki kacchi Biryani

Dum Murgh ki kacchi  Biryani

Slow-cooked chicken, rice, curd, saffron, and varied masalas combined together to form a delicious and aromatic biryani.


DumMurgh ki kacchi Biryani


Ingredients

  • 1/2 Kg Basmati rice

  • 1 kg Chicken

  • 2 Onions, chopped

  • 1/2 tsp Saffron

  • 1 cup Milk

  • Juice of 1 lemon

  • Fresh green coriander - chopped

  • 2 green chillies - chopped

  • 1 Tbsp refined oil

  • For the Marinade:

  • 2 tbsp ginger-garlic paste

  • 1 tsp turmeric powder

  • 1 1/2 cup curd

  • 1 tsp red chilli powder

  • to taste Salt

  • Spices for Chicken:

  • 4 cloves

  • Bay leaf

  • 2 green cardamoms

  • 1 black cardamom

  • 1/2 tsp cumin seeds

  • Whole spices for rice:

  • 2 cloves

  • 2 green cardamoms

  • to taste Salt

  • For the Dum:

  • Dough made of atta and water

  •  

  •  

Method

1.Soak the basmati rice in water for 20 minutes to half an hour so that it boils perfectly..

2.Marinate the chicken with curd, turmeric, salt, chilly powder and ginger-garlic paste set it aside for an hour.

3.Grind all the spices for the chicken during mortar and increase the marinade. Leave the chicken to marinate for an hour minimum or up to four hours.

4.Heat 2 Tbsp of refined oil during a pan. Saute the onions, till they turn golden brown. Keep aside.

5.Put the rice into the cooking vessel and add the required amount of water. Add the entire spices and therefore the salt. Cover and let it cook till the water is absorbed, rice boils perfectly.

6.Put the milk into a saucepan and warmth till tepid. Add the saffron and stir till the milk takes on the colour of saffron. Keep aside.

7.Crumple half the burnt onions and add it to the marinated chicken. replace in the fridge for half an hour.

To Layer The Biryani:

1.In a handi or an appropriate biryani cooking vessel: put 1 tbsp oil and warmth. Add the chicken and cook on high heat till chicken takes on a light-weight brown colour and is half cooked.

2.Lower the flame; flatten the chicken to make a layer. Put chopped coriander and green chillies on top.

3.Put all the rice on top of this layer and smoothen out. Pour within the saffron-infused milk over the rice and add the juice.

4.Cover the vessel and make long snake off the dough by rolling in on the counter and use it to seal the highest of the cooking vessel.

5.Let the biryani cook on a really slow fire till the seal is tough and therefore the rice looks fully cooked.

6.Serve hot.


Location: Pakistan

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