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Hyderabadi Kacchi Murgh Biryani

Hyderabadi Kacchi  Murgh Biryani

Cooking Time

Preparation Time : 20

Cook Time : 15

Total Time : 35

Ingredients

Serves 4

  • 1 kg chicken

  • 4 cup rice

  • 1 cup curd

  • 2 tbs ginger garlic paste

  • 1 tbs garam.masala

  • 1 tbs coriander powded

  • 1/2 tbs turmeric pd

  • 3 tbs salt

  • 3-4 onion

  • 1 cup oil

  • 2 tbs ghee

  • 1 small bunch coriander leaves

  • 1 small bunch mint leaves

  • Wbole garam masala(2 cardamom,3 cloves,1 bay leaf,5 black pepper, shahi jeera , star anise etc)

  • 1/2 lemon juice

  • Kesar or 5_6 drops of food colour of your choice

  • 4 boiled eggs

Directions

  • 01

    Thinly sliced onion

  • 02

    Heat oil in kadai and fry onion till light golden brown

  • 03

    In a bowl take chicken,add gingergarlic paste, curd all the dry masalas , 3_4 tbs oil,crushed brown onion, chopped mint and coriander ( half

  • 04

    Mix well and keep it for marination atleast 30 mins

  • 05

    In a big vessel boil water along with whole garam masala, lemon nuice drops, little oil and salt

  • 06

    Once the water start boiling add rice anfd cook only 75%

  • 07

    Drain the water and keep aside.

  • 08

    In a same vessel add marinated chicken in the botto., Now put rice layer

  • 09

    On top add remaining mint coriander, brown onion, kesar or food colour and 2 tbs of ghee and keep it on dum .

  • 10

    First 5 mins on high ,then10-15 mins on low flame.

  • 11

    After immedietely dont open the cover, let it on like that for 10 mins,

  • 12

    While serving garmish with boiled eggs.

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