Easiest Way to Prepare Appetizing Matka Murgh Dum Biryani


Matka Murgh Dum Biryani.

Matka Murgh Dum Biryani You can have Matka Murgh Dum Biryani using 24 ingredients and 9 steps. Here is how you cook it.

Ingredients of Matka Murgh Dum Biryani

  1. It’s 700 gms of chicken, cut into medium size.
  2. Prepare 1 1/2 cups of basmati rice, soaked for 30 minutes.
  3. It’s 1/2 cup of fried onions.
  4. You need 2 cups of thick buttermilk.
  5. It’s to taste of salt.
  6. Prepare 1/2 tsp. of turmeric powder.
  7. You need handful of coriander & mint leaves, chopped (save some for later use).
  8. It’s 1 tsp. of garam masala powder.
  9. You need 1 tbsp. of ginger-garlic paste.
  10. Prepare 2-3 tbsp. of ghee.
  11. It’s 2 of green chilies, chopped.
  12. Prepare 1 tsp. of red chilli powder.
  13. You need 1 pinch of nutmeg powder.
  14. Prepare 1 tbsp. of coriander-cumin powder.
  15. Prepare 1 of cinnamon stick.
  16. Prepare 3-4 of green cardamoms.
  17. You need 5-6 of cloves.
  18. It’s 1-2 of bay leaves.
  19. You need 2 of star anise.
  20. Prepare 1 of small piece pathar ke phool.
  21. Prepare pinch of saffron strands soaked in 1 tbsp water.
  22. You need 1 half of hard boiled egg, cut into.
  23. You need few of chopped cashews to garnish.
  24. Prepare of mint leaf to garnish.

Matka Murgh Dum Biryani step by step

  1. Marinate the chicken with all the above mentioned ingredients, starting from fried onions to coriander-cumin powder for 2-3 hours..
  2. Bring sufficient quantity of water along with (1 tbsp. salt, cinnamon, cardamoms, cloves, bay leaves, mace, star anise & pathar ke phool) to a boil..
  3. Add the drained rice and cook for 3-4 minutes till half done. Drain & keep aside..
  4. Transfer the marinated chicken into the greased pot. (Save some marination for later use)..
  5. Then spread a layer of the rice, followed by the fried onions, coriander-mint leaves,.
  6. Boiled eggs, saffron & leftover marinade..
  7. Close the matka (clay pot) with an aluminium foil and place the lid over it. Cook on a high flame for 10 minutes. Then simmer on a low flame for 8-10 minutes..
  8. After it is done..
  9. Then transfer the contents to a serving dish and garnish with chopped cashews and mint leaf. Serve them with raita..

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