Muradabadi Biryani Recipe | Ekdam Authentic & Real Street Style Taste | Muradabadi Dum Biryani
#muradabadibiryani #muradabadichickenbiryani #biryani #muradabadipulao #chickenbiryani #bawarchibiryani #rutbakhankitchen #yesicancook
Ingredients:
For the Rice:
2 cups Basmati rice (soaked for 30 minutes)
4 cups water
1 bay leaf
2-3 green cardamoms
1 black cardamom
1-inch cinnamon stick
4-5 cloves
Salt to taste
For the Chicken Marinade:
500g chicken (bone-in pieces)
1 cup yogurt
1 tablespoon ginger-garlic paste
1 teaspoon red chili powder
1/2 teaspoon turmeric powder
1 teaspoon coriander powder
1/2 teaspoon garam masala powder
1 teaspoon salt
For Cooking:
2 large onions, thinly sliced
2-3 green chilies, slit
1/4 cup oil or ghee
1/2 cup chopped fresh coriander leaves
1/2 cup chopped fresh mint leaves
A few strands of saffron (soaked in 2 tablespoons of warm milk)
1 teaspoon kewra water (optional)
1/2 teaspoon lemon juice
Instructions:
1. *Prepare the Rice:*
Boil the water with bay leaf, green cardamoms, black cardamom, cinnamon stick, cloves, and salt.
Add the soaked rice and cook until 70-80% done (the rice should still be firm when bitten). Drain and set aside.
2. *Marinate the Chicken:*
In a bowl, combine the chicken with yogurt, ginger-garlic paste, red chili powder, turmeric, coriander powder, garam masala, and salt.
Mix well to coat the chicken pieces evenly. Marinate for at least 1 hour (overnight for better results).
3. *Cook the Chicken:*
Heat oil or ghee in a large pan and fry the sliced onions until golden brown. Remove half the fried onions and set them aside for garnishing.
To the remaining onions in the pan, add the marinated chicken and cook on medium heat until the chicken is done and the oil starts to separate. Add slit green chilies, half of the coriander, and mint leaves.
4. *Layering the Biryani:*
In a heavy-bottomed pan, layer the cooked chicken at the bottom.
Spread half of the partially cooked rice over the chicken. Sprinkle some of the reserved fried onions, coriander leaves, mint leaves, saffron milk, kewra water (if using), and lemon juice.
Add the remaining rice as the top layer and repeat the garnishing with the remaining fried onions, coriander, mint, saffron milk, and kewra water.
5. *Dum Cooking:*
Seal the pot with a tight-fitting lid or aluminum foil. You can place a heavy object on top to ensure it is well sealed.
Cook on low heat (you can place the pot on a griddle or tawa to prevent direct heat) for about 25-30 minutes.
Once done, remove from heat and let it rest for 10 minutes before opening.
6. *Serve:*
Gently fluff the rice before serving, ensuring the layers remain intact. Serve hot with raita or a side salad.
Enjoy your flavorful Muradabadi Biryani!
Here are the links for more tasty recipes from my channel:-
• Lahori Paneer Recipe |...
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5 окт 2024
