Dum Murgh Biryani

 

It's my story behind making Biryani..... when i got married with sachin, one day he just told me to make biryani and those days i am not that gud cook, but how to say i don't know to cook biryani, so i said OK..and i started browsing but "Hai re mere kismat" current gone.. all my courses r just gng fail, my mom's phone is out of coverage area  i'm not getting any recipe book.. what to do???..as all ladies do at this movement i also did the same i stated crying. And suddenly i heard my phone ring i thought might be sachin is calling me to ask how is preparation going on.. till i got up the ring stops.. again i started thinking.. again i heard a phone ring.. i got up and i saw that's my sister calling me, but i was not in that mood to attend her call setting near window... and just going on thinking.. because i was totally blank abt making biryani.. though its my favourite. Again my sister call's me., so at last i pick up the phone.. first she shouted me that what's the reason i am not picking up phone.. later after scolding me she told me that sachin had call her and tell her to teach me biryani.. because he loves my Tai's (elder sister's) hand made biryani.. suddenly i remember that she is just expert in biryani's.. i started laughing and crying... at last by her help i made the biryani and it comes out so yummy.

That now, in any friend's party only i have to do is this yummy murg biryani :) So this Afghani Murg Biryani is completely dedicated to my sister :) so try it its awesome .......

Ingredients:-----------------

• Chicken :-------------1kg (freshly cut with medium pieces).
• Rice:------------------- 3 cups ( i have used Delhi rice ).
• Set Curd:--------------- 1 cup.
• Tomato :--------------- 3 ( should be red and in big size else take 4 and make a paste)
• Coconut:--------------- 1 big.
• Pudina (mint):----------- 2 1/2 cup.
• Coriander :--------------- 1 cup.
• Ginger n Garlic paste:---- 1 tbsp (freshly made).
• Onion :------------------ 6-7 big (finely sliced)
• Red chilli powder:------- 2tbsp. (or as per your taste).
• Kesar (saffron):---------- 2 pinch (soaked in warm milk)
• Food colour's:----------- 1 pinch dissolve in water or use liquid food colour (use only 2 colour)
• Ghee :------------------- 2tbsp.
• Salt to taste.
• Oil to fry onion's.

For Biryani Masala:----------------

• Coriander seeds:-------------- 1tbsp.
• Poppy seeds:-----------------2tbsp.
• Sauf:-------------------------- 1tbsp.
• Glove :------------------------ 10.
• Cinnamon:--------------------- 1inch.
• Black pepper:----------------- 1tsp.

For Rice:-------------------------

• Ghee:----------------1 tbsp.
• Cardamom:----------- 5-7.
• Glove :--------------- 3-4.
• Bay leaf:------------- 2 small.
• Water:--------------- 6 cups.
• Salt to taste.

Method:-------------------------------------

• Clean chicken and marinate it with curd, tomato paste, add salt (be careful while adding salt you have to add salt in rice also), red chilli powder, ginger garlic paste, mix everything and keep aside.
• Make a fine paste of 2 cup pudina and coriander by adding little water, remove 1tbsp of paste in a bowl and add coconut in the remaining  paste and blend it for fine paste.
• Add the coconut and pudina mixture in chicken and mix it very nicely, cover it and keep it aside for atleast 5-6 hrs (in refrigerator) just remove 1 hr before doing.
• In a big kadai add oil (to fry onion) as it gets hot add slices onion make it brown and spread  it in tissue paper.
• Wash your rice in running water and drain it and keep aside.
• In electric rice cooker add rice, water, salt, pudina paste and in small kadai add ghee and  add the whole garam masala.
•  ( If your not having electric cooker) then in a big pan add 1tbsp ghee, than whole garam masala.
• As if it gets pop add rice stir slowly add water, salt and add pudina and coriander paste (which we have keep aside before adding coconut).
• Stir it and cook on high flame for 5-8 mins then make it slow by covering it.
• In a High bottom pan heat 3tbsp oil, add 1/2 cup pudina leaves.
• Then add marinated chicken give a nice stir, just add 1 1/2 cup water and let it cook for about 15mins (or till it cooks)
• Side by side give a look to your rice as its done, spread it in a big plate.
• Let it cool for 10 mins by just spraying some oil.
• As it get cool divide it in 3, add your colours in 2 parts of rice and again mix it with the white one.

For layer's (Last step of biryani):------------

• Take a heavy bottom pan with a lid.
• Take some melted ghee and grease the bottom of the pan with it.
• Then put a layer of rice, the layer of chicken (by using holes spatula and also put some curry) followed by fried onions.
• Repeat and finish off with the rice layer.
• Lastly, sprinkle the leftover fried onions, pour saffron milk on top. Also pour 1tsp of ghee on top of the rice.
• Cover it with lid and apply some wheat dough on side of the lid make sure no vapour goes out.
• On a low flame keep tawa and on top keep this biryani pan.
• Let your biryani cooks for 20-30 mins...
• Can your house will be full of biryani aroma... 
• Enjoy your  Dum Murgh Biryani with cued raita :)