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Hyderabadi Murg Biryani Recipe
|Basmati rice/Long grain rice||5 Cup (80 tbs) (cup = rice cooker cup)|
|Mint||1 Bunch (100 gm) (pudina)|
|Cilantro||1 Bunch (100 gm) (coriander)|
|Onions||2 Large, julienned|
|Yogurt||2 Cup (32 tbs)|
|Lime juice||5 Tablespoon|
|Cinnamon sticks||4 Medium|
|Whole black cardamoms||2|
|Whole nutmeg piece||1⁄4|
|Dhaniya powder||2 Teaspoon (coriander)|
|Garam masala powder||1 Teaspoon|
|Ginger garlic paste||2 Teaspoon|
|Chilly powder||To Taste|
Calories 698 Calories from Fat 53
% Daily Value*
Total Fat 6 g9.5%
Saturated Fat 2.5 g12.6%
Trans Fat 0 g
Cholesterol 65.4 mg
Sodium 249.6 mg10.4%
Total Carbohydrates 121 g40.4%
Dietary Fiber 6.3 g25.2%
Sugars 5.9 g
Protein 37 g73.4%
Vitamin A 35.8% Vitamin C 28.9%
Calcium 23.3% Iron 22.5%
*Based on a 2000 Calorie diet
Marinade Chicken in yogurt, pureed mint & cilantro, ginger garlic paste, dhaniya powder, garam masala powder, juice of lime, salt and chilly powder for about 7 - 8 hours (I leave it overnight).
Julienne 2 large onions. Heat 6 tbs oil in a deep vessel, fry onions until brown. Remove onions. Keep aside.
In the same vessel, add bay leaves, cloves, cinnamon sticks, whole cardamoms, star anise, mace, nutmeg & shajeera. Saute until bay leaves turn light brownish. Remove the spices. Keep aside.
Wash Basmati Rice, add the fried spices. Add water and cook either in rice cooker or on stove.
In the same deep vessel used previously, add another 5 tbs oil/ghee (clarified butter). Add the marinated chicken pieces along with yogurt etc, cover with lid and cook until chicken turns tender. Remove lid and continue cooking until water evaporates and chicken turns sort of dry. But do leave some gravy with the chicken. Keep aside.
Once the basmati rice is cooked, you can remove the spices if you want to, else keep it. (I prefer to keep them).
In the deep vessel, at the bottom spread a layer of chicken with gravy and top it with some fried onions. Spread some cooked rice over this layer.
Again spread a layer of the remaining chicken with gravy and top it with some more fried onions. Spread the remaining cooked rice over this layer. Top it with the remaining fried onions.
Cover tightly with lid. Do not let any steam escape. (I usually wet a cotton cloth & tie it tightly around the lid of the vessel). Cook on very low flame for 10 minutes. Remove from flame.
Serve Hot with Raita.