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Chicken Biryani - Murgh Biryani

Chicken Biryani - Murgh Biryani
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Chicken Biryani - Murgh Biryani Recipe, How To Make Chicken Biryani - Murgh Biryani Recipe

Chicken biryani , the most preferred dish to celebrate the most important occasions of life (i.e., marriage, birthdays, get-togethers).

Hyderabadi Chicken Biryani is the technique of cooking Biryani helps to make the recipe much more delicious because the closing accomplishes maturing. Inside it the ingredients relieve utmost flavor and fragrance which boosts the richness of the recipe.

 There are various kinds of biryanis in India. The most well-known biryani is Hyderabadi dum(steam) biryani that... Read More..

About Recipe

How to make Chicken Biryani - Murgh Biryani

(89 ratings)
0 reviews so far
Prep time
10 mins
Cook time
25 mins
Total time
35 mins
Chicken Biryani - Murgh Biryani
Author : Vahchef
Main Ingredient : Chicken
Servings : 4 persons
Published date : November 25, 2016


Ingredients used in Chicken Biryani - Murgh Biryani
• Long grain rice - 1 kg.
• Cardamom pods/choti ilaichi - 6 numbers.
• Chicken - 1(1/2) kg.
• Plain yogurt - 1 cup.
• Onions (chopped) - 2 number.
• Red chili powder/pisi lal mirch - 1 tea spoon.
• Ginger paste/pisi adrak - 1/2 tea spoon.
• Garlic paste/pisa lehsan - 1/2 tea spoon.
• Lemon juice - 4 numbers.
• Fresh mint leaves/pudina - bunch.
• Green chillies - 4 numbers.
• Whole black peppercorns/saabut kaali mirch - 6 numbers.
• Dalda banaspati/any clarified butter/ghee - 2 cup.
• Yellow food color - 1/2 tea spoon.
• Salt - to taste.
Method:
  • Wash chicken pieces with cold water and drain well.
  • In a bowl mix together ginger paste, garlic paste, red chili powder, and plain yogurt into a smooth paste.
  • Marinate chicken pieces in this mixture and set aside for 30 minutes. Cook on low heat without adding any water to the chicken. When water dries up, remove from heat.
  • In another pan, heat the vanaspati or clarified butter, add onions and fry until golden brown.
  • To it, even add mint leaves, cardamom pods, and lemon juice. Mix and remove from heat.
  • Boil rice in water in a large pot until rice is parboiled and drain. Grease the same pot, add half of the rice to it and then all of the chicken mixture on top of that and then the rest of the rice.
  • Add food color mixture on rice. Place pot on a hot tawa or griddle and let cook on low heat for 15 minutes.
  • Finally, remove from heat to fluff rice and serve it.





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Articles


Hyderabadi Chicken Biryani is the technique of cooking Biryani helps to make the recipe much more delicious because the closing accomplishes maturing. Inside it the ingredients relieve utmost flavor and fragrance which boosts the richness of the recipe.

 There are various kinds of biryanis in India. The most well-known biryani is Hyderabadi dum(steam) biryani that is considered to be produced in Nizam kitchen the very first time. There are lots of stories about how it was initially made but the truth is that this is among the perfect Biryani. This biryani is steam cooked with uncooked mutton and Basmati (Indian long grain) rice with seasonings.  Generally Hyderabadi dum biryani is cooked with mutton. But these days’ chicken, fish and prawns will also be found in making dum biryani.

 biryani using ‘dum’ approach has become the lengthiest standing recipe to-make list. Dum biryani is actually unique, particularly when meat is included. Surprisingly, making chicken dum biryani is faster and simpler compared to veggie version due to a ton less cleaning and chopping of veggies. One and only thing that requires some advance planning is the marination of the chicken, a move I wouldn't suggest missing due to the fact that is what result in the chicken extremely soft and maintain its very own when dum cooking the biryani.

 Chicken Dum Biryani have two variations, Kachha (raw) and Pakki (cooked) Biryani. When the biryani is cooked on dum, while you open the lid, your kitchen odors aromatic, vibrant with all the comforting fragrance of pure ghee and saffron and also the chicken cooked to soften within the mouth tenderness.

 Biryani is a couple of rice-based meals made out of seasoning, rice (generally basmati) and mutton, fish, chicken, eggs or veggies. The name hails from the Persian term berya(n) meaning "fried" or "roasted". Biryani was created by the cooks of Mughal Emperors. Lahore, Kashmir, Kolkata, Lucknow, Hyderabad, Delhi/Agra and Malabar are definitely the major centers of biryani dishes.

 Some things to make note of while preparing biryani. Use top quality aged Basmati rice, top quality chicken and also the finest saffron accessible. Marinate chicken not less than 4-6 hrs. and when not having enough time then a couple of hours will work. Any hyderabadi will desire biryani and I hope you'll appreciate Dum Biryani prepared by using this recipe.

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