Matka Murgh Dum Biryani

Name: Matka Murgh Dum Biryani
Cuisine: Indian
Ingredients: 700 gms chicken, cut into medium size; 1 1/2 cups basmati rice, soaked for 30 minutes; 1/2 cup fried onions; 2 cups thick buttermilk; to taste salt; 1/2 tsp. turmeric powder; handful coriander & mint leaves, chopped (save some for later use); 1 tsp. garam masala powder; 1 tbsp. ginger-garlic paste; 2-3 tbsp. ghee; 2 green chilies, chopped; 1 tsp. red chilli powder; 1 pinch nutmeg powder; 1 tbsp. coriander-cumin powder; 1 cinnamon stick; 3-4 green cardamoms; 5-6 cloves; 1-2 bay leaves; 2 star anise; 1 small piece pathar ke phool; pinch saffron strands soaked in 1 tbsp water; 1 half hard boiled egg, cut into; few chopped cashews to garnish; mint leaf to garnish

Bethica Das @kitchen_flavours

Sharjah (UAE)

#biryanirecipes - Biryani is an all time favourite one pot meal with most of us. It is sometimes prepared in a dum style which is also known as Kachchi Dum Biryani, where the chicken / mutton is marinated and layered with rice. This is then slow cooked to perfection.

But do try preparing it in a clay pot if you are able to get hold of one. It gives a nice earthy flavour. Enjoy it with some raita and salad.

Bethica Das @kitchen_flavours

Sharjah (UAE)

But do try preparing it in a clay pot if you are able to get hold of one. It gives a nice earthy flavour. Enjoy it with some raita and salad.

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Ingredients

700 gmschicken, cut into medium size
1 1/2 cupsbasmati rice, soaked for 30 minutes
1/2 cupfried onions
2 cupsthick buttermilk
to tastesalt
1/2 tsp.turmeric powder
handfulcoriander & mint leaves, chopped (save some for later use)
1 tsp.garam masala powder
1 tbsp.ginger-garlic paste
2-3 tbsp.ghee
2green chilies, chopped
1 tsp.red chilli powder
1 pinchnutmeg powder
1 tbsp.coriander-cumin powder
1cinnamon stick
3-4green cardamoms
5-6cloves
1-2bay leaves
2star anise
1small piece pathar ke phool
pinchsaffron strands soaked in 1 tbsp water
1 halfhard boiled egg, cut into
few chopped cashews to garnish
mint leaf to garnish

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Steps

1

Marinate the chicken with all the above mentioned ingredients, starting from fried onions to coriander-cumin powder for 2-3 hours.
2

Bring sufficient quantity of water along with (1 tbsp. salt, cinnamon, cardamoms, cloves, bay leaves, mace, star anise & pathar ke phool) to a boil.
3

Add the drained rice and cook for 3-4 minutes till half done. Drain & keep aside.
4

Transfer the marinated chicken into the greased pot. (Save some marination for later use).
5

Then spread a layer of the rice, followed by the fried onions, coriander-mint leaves,
6

Boiled eggs, saffron & leftover marinade.
7

Close the matka (clay pot) with an aluminium foil and place the lid over it. Cook on a high flame for 10 minutes. Then simmer on a low flame for 8-10 minutes.
8

After it is done.
9

Then transfer the contents to a serving dish and garnish with chopped cashews and mint leaf. Serve them with raita.