Murgh koftay Briyani

 Murgh koftey ki Briyani

Kofte made with minced chicken. Cooked with basmati rice to form a fragrant biryani. Biryani is one of the most loved dishes across the country and is ready for festivals and special occasions reception. you'll serve this biryani with saffron-scented garlic raita. A pure Awadhi dish best fitted to a lavish banquet.

Ingredients

• 800 gms chicken leg (boneless)

• 2 tsp green chilli, chopped

• 8 onions, chopped

• 3 tsp ginger, chopped

• 4 tbsp coriander, chopped

• 6 eggs

• 1 tsp nutmeg powder

• 1 tsp mace powder

• 200 gms mutton kidney fat

• to taste salt

• 2-litre mutton stock

• 8 green cardamom

• 6 black cardamom

• 5 bay leaves

• 3 cinnamon sticks

• 4 mace, whole

• 1 tsp cumin seeds

• 1 cup brown onion

• 3 tbsp mint, chopped

• 10 green chillies, julienne

• 1 kg of yoghurt

• 1/2 tsp saffron

• 2 tsp fennel seeds (saunf)

• 400 gms basmati rice, soaked

• 1 cup ghee

• 1 cup cream

• 1 1/2 cups milk

Method of preparation

1.Take pan. Add chicken leg boneless, chopped green chilli, onion, ginger, coriander, eggs, nutmeg powder, mace powder, kidney fat and blend well.

2.When chicken is cooked, settle down and mince it. Mix very well. Rub properly with salt.

3.In a pan, take the mutton stock. Add whole spices, brown onion, mint, julienne green chillies and salt. 

4.Make small balls with the chicken mince and blanch within the stock. Keep aside.

5.In the remaining stock, add yoghurt, half the saffron, fennel seeds, and salt for improving taste..

6.Drained it nicely and add the soaked basmati rice. Cook for a couple of time.

7.Add ghee, cream, milk, mint, brown onion and remaining saffron on the top of the rice.

8.Put rice on dum and serve with blanched chicken mince ball.