How To Make Kachche Murgh Ki Biryani – Chicken Biryani
Aromatic Kachche Murgh Ki Biryani is a rice dish made in a different and traditional way by adding the marinated chicken directly with rice and the freshly crushed Indian spices. Every grain of rice in this biryani has the aroma of chicken and the spices.A dish that cannot be denied by any chicken lover.
Usually, Chicken or Murgh Biryani is made by preparing the chicken gravy and rice differently and then layered. But Kachche Murgh Ki Biryani is layered from the start with uncooked chicken. Women love this recipe because it is really easy and simple to cook.
When I am given a chance to choose from these two types, I would prefer the Kache Murg Ki Biryani over the normal chicken Biryani. Try this once and I bet you will go for it again and again.
The reason behind this is that every grain of rice in Kachche Murgh ki biryani has the aroma of chicken and the spices. Whereas in normal chicken biryani the lower layers only have that aroma.
Ingredients of Kachche Murgh Ki Biryani
Chicken 1 Kg (Small/Medium Pieces)
Basmati Rice 1 Kg
Ginger Garlic Paste 2 Tablespoon
Red Chili Powder 2 Tablespoon
Turmeric Powder 1/2 Teaspoon
Indian Spices 1 Tablespoon [Dry Mace (Javantri), Nutmeg (Jaifal), Cumin, Star Aniseed (Badiyan)]
Bay leaf 3-4 pcs
Cinnamon (Dalchini) 4 pcs (1 inch)
Cloves (Laving) 4 Pcs
Onion 2-3 Pcs (Big sized thinly sliced)
Tomato Puree 2-3 (Big Sized)
Yogurt 1 Cup
Salt To Taste
Edible Oil 1 Cup
Edible Yellow Color or Saffron Essence 1/2 Teaspoon
Potatoes 3 Pcs (Medium Pieces)
Steps for Kachche Murgh Ki 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.
Right-click on an image to show up a menu, choose "Save image as". All web browsers have a similar option, but with slightly different lingo. If you are on a mobile, you can tap the image and it will open image in a new tab of your mobile browser. You can then save it.