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14 December 2012,21:37 by
Ponmathi Srilekha.S

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MURGH KI BIRYANI

Serves :
8

Preparation Time :
40 minutes

Cooking Time :
50 minutes

Preparation Method :

  • Ground the soaked cashewnuts and poppy seeds to a fine paste.
  • Heat ghee in a pan, when hot add in the ginger and garlic paste. Fry for about a minute, then add the green chilli paste and fry for another minute.
  • Add salt and the chicken pieces and fry for about 5 minutes.
  • Add 1 cup water and cook on moderate-low flame for about 6 minutes or until the chicken is half done.
  • Add the crushed onions and the garam masala. Cook for another 2 minutes.
  • Mix the coconut milk, yogurt with cashew nuts and poppy seeds paste.
  • Add to the chicken and bring to boil. Simmer for about 10 minutes. Squeeze the juice of lime and mix. When done, make sure to have about 1 cup gravy left with the chicken.
  • Boil about 2 litres of water and add in the cardamoms, cinnamon, cloves, caraway seeds, bay leaves and cloves with salt and cook for about 6 minutes till the rice is half done.
  • Drain the excess water and transfer the rice to a wide dish.
  • Take a heavy bottomed pan and smear it with oil. Place half of the par-boiled rice in it. Place the chicken over it.
  • Cover it with the balance rice and sprinkle milk over it. Squeeze the juice of a lime, dot the rice with ghee and cream and sprinkle the mint leaves.
  • Cover with a tight fitting lid. Cook on moderate to high flame for about 5 minutes.
  • Simmer to low flame and cook for another 10 - 12 minutes or until the dish is steaming hot and rice done. Serve hot.

INGREDIENTS

  • 500 grams long grain rice, Rinsed, soaked and drained
  • 1 chicken, cut in to 10 - 12 pieces, washed and drained
  • 4 green cardamoms
  • 3 bay leaves
  • 4 cloves
  • 1 inch cinnamon stick 
  • ½ teaspoon caraway seeds
  • 2 tablespoon ginger paste
  • 2 tablespoon garlic paste
  • 2 tablespoon green chilli paste
  • 2 onions finely sliced, fried golden brown and crushed when cool
  • 1 teaspoon garam masala 
  • 100 ml yogurt, whisked
  • 10 Cashew nuts 
  • 1 tablespoon poppy seeds 
  • Juice of 3 limes 
  • 400 ml coconut milk
  • 100 ml milk
  • 3 tablespoon cream
  • 150 grams ghee
  • 2 teaspoon IDHAYAM sesame oil
  • A few mint leaves 
  • Salt, to taste

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