Kachche Murgh ki Biryani | Kings Onion | Sanjeev Kapoor Khazana

Learn how to master your favourite chicken biryani step-by-step cooked under dum to comfort you like never before!

KACHCHE MURGH KI BIRYANI

Ingredients

1 kg chicken, cut into 2 inch pieces on the bone
2½ cups Basmati rice, soaked for 30-60 minutes and drained
7-8 green cardamoms
1 black cardamom
½ inch cinnamon stick
1 bay leaf
6-8 cloves
Salt to taste
1 cup yogurt
1½ tbsps ginger-garlic paste
1¼ cups Kings Birista Fried Onion
2 tsps red chilli powder
2 tspsgaram masala powder+ to sprinkle
4 green chillies
25-30 fresh mint leaves
1½ tbsps saffron water
1 inch ginger, cut into thin strips
½ tsp screw pine (kewra) water
½ tsp rose water
2 tbsps ghee
Readymade whole wheat flour dough to seal
Fresh mint sprig for garnish

Method

1. Boil water in a deep nonstick pan. Add rice, green cardamom, black cardamom, cinnamon, bay leaf, cloves, salt and mix well. Cook till the rice is ¾ cooked.
2. Meanwhile, take chicken in a bowl. Add yogurt, ¾ cup KingsBirista Fried Onion, salt, red chilli powder, garam masala powder and mix well.
3. Break green chillies and add to the bowl. Add half the mint leaves and mix well. Set aside to marinate for 30 minutes (optional).
4. Transfer the marinated chicken in a pan. Sprinkle ½ cup King Birista Fried Onion on top.
5. Drain the ¾ cooked rice and spread it evenly over chicken.
6. Drizzle saffron water and sprinkle KingsBirista Fried Onionontop.
7. Sprinkle ginger strips, remaining mint leaves on top. Drizzle screw pine water and rose water. Sprinkle garam masala on top.
8. Drizzle ghee and place the pan on heat, roll the whole wheat flour dough into cylinders and apply on the edges of the lid and place it over the pan and press to seal.Cook on high heat for 5-10 minutes or till the lid is extremely hot to handle.
9. Lower the heat and cook for 30 minutes. Set aside for 10 minutes.
10. Transfer into a serving plate, garnish with KingsBirista Fried Onionand mint sprig. Serve hot.

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