Kachche Murgh Ki Biryani – Chicken Biryani

Basmati rice is well cooked if soaked prior to cooking. Soak them at least 30-45 minutes. Semi-Boil the Basmati rice with Bay leaf and salt to taste. After boiling drain the water and keep them aside.

Marinate the chicken with ginger garlic paste, red chili powder, turmeric, Indian spices mix, and salt.Keep it aside for marination.

Heat the pan and pour oil in it. Add the thinly sliced onions to it and fry until light brown. Take the fried onion out and grind them in a mixer. Fry the potato pieces in the same oil and keep it aside.

Add tomato puree and yogurt to the same oil and cook until the oil starts floating. Add the marinated chicken and fried potatoes to the mixture. Mix it well and cook for approximately 2-3 minutes.

Take a big pot, fill 1/4 pot with semi-boiled Basmati rice and layer the mixture above it. Again cover the mixture with remaining rice.

Take 1/2 cup water and add yellow color or saffron essence to it and sprinkle over the rice. Take a small pan and heat oil in it. Add cinnamon pieces and bay leaf in it. Heat for 2 minutes and put it over the rice.

Now cover the pot with tight lid and keep on high flame for 10 minutes.Lower the flame and cook for another 45 minutes. To make the lid tight you put a cotton cloth or newspapers between the lid and the pot. You can also place a heavy object on the lid. This will make it airtight.

Your Aromatic Kachche Murgh Ki Biryani is ready to serve. Garnish it with coriander leaves.Serve it with Mayo Fruit Rayta to double the taste.