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Hariyali murgh dum biryani with murghi ka salan and kachumber


Ingredients

- Chicken 1 kg
- Basmati/Fragrant rice 2-1/2 cup
- Fried Onion/Brista 1 cup
- Cumin/Jeera powder 1 tbspn
- Coriander/Dhania powder 2 tbspn
- Cardomam/Elaichi powder 1/2 tspn
- Yogurt/Curd/Dahi 1 cup
- Salt to taste
- Ghee/Clarified butter 1/2 cup
- Garnish a wedge of lemon
- Cardamom/Elaichi 2-3
- Cinnamon/Dalchini 1
- Clove/Laung 2-3
- Black Cardamom/Badi elaichi
- Ginger 1/2 tspn
- Garlic 1/2 tspn
- Lemon Juice 1/2 tspn
- Red chilli/Lal mirch powder 1/2 tspn
- Salt 1/4 tspn
- Coriander/Cilantro 1 cup
- Mint/Pudina 1/2 cup
- Green chilli/Hari mirch 3-4
- Onion 1
- Garlic 2
- Salt 1/4 tspn

Preparation

Step 1

Clean, skin and cut the chicken as desired. Rub the 1 st marination onto the chicken and keep aside for 20 mins. Grind all the ingredients of the 2 nd marination and keep aside.

Step 2

After 20 mins rub the second mariantion on the chicken and massage slowly. Keep aside upto 3-4 hours or overnite. Wash and soak rice for 1 hour.

Step 3

Boil a pot of water with whole spices and parboil rice till 3/4 done. Drain and keep aside with the spices still in the rice. Fry the sliced onions in oil/ghee until caramalised and dark in color. Drain and keep aside.

Step 4

Take ghee in a deep hot pan, add the chicken with all the marination and cook on high flame, browning all sides for 3-4 mins. Turn the flame to medium and cook, stirring at regular intervals. Throw in the cumin and coriander powder and saute.

Step 5

After 5 mins add the yogurt and stir. Let it cook for another 8-10 mins slowly. Add water as required. Turn the gas off and keep warm. Do not discard the gravy, use in the biryani as required to keep the biryani moist. Rest serve as salan.

Step 6

Take a separate pot to layer the biryani. Start with some ghee on the bottom of the pot. Spread a layer of rice evenly at the bottom, topped with the fried onions and chicken with a spoonful of gravy.

Step 7

Sprinkle cardomam powder on top and layer again with rice, onion, chicken and cardomam powder. Lastly spread the rice and fried onions on top. Close the lid tight with the flour and cook in a moderate oven at 140-150 deg C for 1-1/2 hours.

Step 8

The leftover gravy from the cooked chicken can be used to serve with the biryani as Murghi ka salan. Serve the biryani hot with salan and kachumber.

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