Biryani Masala Murg
Serves 4
- 2 cups basmati rice - soaked for 30 minutes in water
- 500 gms chicken, with or without bones - cut into 6 small pieces
- 4 tsp salt, 1 tsp turmeric powder (Haldi)
- 5 cups ready-made coconut milk OR 12 tbsp coconut powder (2 packets of Maggi coconut powder) mixed with 3 cups water and 2 cups milk
- 3½ tbsp lemon juice, 7 tbsp oil
PASTE (makes ½ cup approx.)
- 10 dried, red chillies, 2 onions - chopped
- 12-14 flakes of garlic, 4 tsp chopped ginger
- 2 tbsp cumin seeds (jeera), 2 tsp fennel (saunf)
- 2" stick cinnamon (dalchini)
- seeds of 4 brown cardamoms (moti Pollachi)
- ¼ tsp grated nutmeg (jaiphal)
- 4 tbsp coriander (dhania) seeds, 4 cloves (laung)
- 8 black peppercorns (about kali mirch)
*
- For the paste, roast all ingredients of the paste on a Tawa/kadhai/wok for 5 minutes or till fragrant.
- Grind to a fine paste. Use little water if needed.
- Heat 7 tbsp oil in a deep pan with a well-fitted lid. Add the chicken and bhuno for 7-8 minutes on medium flame till the chicken gets golden brown from various sides.
- Add prepared paste. Fry for about 3 minutes or till it leaves oil.
- Reduce heat, add ½ cup of prepared coconut milk. Cook till nearly dry for about 2-3 minutes.
- Add salt, turmeric, remaining coconut milk & the soaked rice. Mix well gently.
- Give one boil. Reduce heat and cook covered on very low heat for 10-12 minutes or till all the water has dried and the rice is cooked. Shut off the flame.
- Sprinkle lemon juice, mix gently with a fork.
- Remove from fire and transfer to a serving plate. Separate the grains with a fork. Serve garnished with lemon wedges and tomato slices.
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