BRIYANI AUTHENTIC RECIPE

 MURGH DUM BIRYANI

INGREDIENTS

1. Basmati rice     Grams 500

2. Chicken                Kg 1 280

3. Mint leaves     Grams 50

4. Ginger             Grams 100

5. Garlic                 Grams 80

6. Cream             Grams 100

7. Butter             Grams 50

8. Curd             Grams 100

9. Garam masala     Grams 10

10. Elaichi powder     Grams 5

11. Kewra water         Ml         20

12. Deghi mirch     Grams 20

13. Coriander powder Grams 20

14. Salt             To taste 18

15. Cumin seeds         Grams 10

16. Onion             Grams 200

17. Oil/ghee             Ml         100

18. Green chilli     Number 4-5

19. Saffron             Grams         0.5

20. Green cardamom Number 5-6

21. Black cardamom Number 2

22. Cinnamon     Number 1

23. Bay leaf             Number 2

24. Cloves             Number 5-6

25. Black pepper     Number 8-10

26. Shahi jeera     Tsp         1

27. Chicken stock     For boiling

  METHOD

1. Soak the rice in water for almost 2 hours and boil it with whole spices (green & black cardamom, bay leaf and cinnamon)

2. Slice the onion thinly and keep it aside

3. Now take a pan put oil and add sliced onion, cook it till brown add cumin seeds, ginger garlic paste now add red chilli, coriander powder, salt and cook it and put the chicken in 

4. Now add curd into the chicken mix and cook the whole mix and keep it aside 

5. Take a pan put butter and cream, green chillies, mint leaves garam masala, kewra water ad cardamom powder and mix and keep it aside.  

6. Now take handi and add cream butter mix then chicken mix then rice. 

7. Repeat this method at least 3 times and on last layer put cream and butter mix . 

8. Now cover the biryani with a silver foil and put it on tawa, wait for 15-20 mins until the foil puffs up.

9. Allow to rest for 10-12 mins and then open the cover and serve 

TIPS: MAKE SURE RICE ISN’T COOKED COMPLETELY OTHERWISE IT WOULD BE OVERCOOKED IN BIRYANI.

GOLDEN SELLA RICE CAN ALSO BE USED FOR MAKING BIRYANI