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Murgh Potli Biryani

Murgh Potli Biryani

Fennel & Coriander flavored authentic Potli Biryani. Yummy to taste & easy to make. Your family & friends will crave for it.

Meal Type: Non-Vegetarian Region: North India Preparation Time: 15 mins Cooking Time: 30 mins Author: Zebi Zubair

Ingredients

  • 500 g Chicken pieces
  • 300 g Basmati Rice (soaked for 15 minutes)
  • 2 piece Onions (finely sliced)
  • 1 tablespoon Ginger paste
  • 1 tablespoon Garlic paste
  • Ingredients for Tadka
  • 2 piece Black Cardamom
  • 4 piece Green Cardamom
  • 3 piece Black Pepper
  • 3 piece Cloves
  • 1 stick Cinnamon (long)
  • 1 inch Mace
  • 1/2 teaspoon Black Cumin Seeds (Siah Zeera)
  • 2 piece Bay leaves
  • Ingredients for Potli
  • 1 l Water
  • 4-5 piece Green Chilis
  • 1 tablespoon whole Coriander
  • 1 tablespoon whole Fennel seeds
  • 2 piece Green Cardamom
  • 1 piece Black Cardamom
  • 2 piece Cloves
  • 2 piece Black Peppers
  • 1 inch Cinnamon
  • 1 inch Mace
  • 1/4 teaspoon Black Cumin Seeds
  • Other Ingredients
  • 1/4 cup Oil
  • 2 tablespoon Pure Ghee
  • Few drops Kewra
  • Few Strands Saffron (soaked in 1 tbsp warm milk)
  • 1/4 teaspoon Orange Color (edible)
  • Salt to taste

Method

  • Take all ingredients of Potli except green chilis and tie in the muslin cloth to make a pack. Crush it with a pestle or bread roller.
  • In a deep vessel add 1 ltr water, salt, 2-3 green chilis & Potli (pack) and cook till water absorbs the color & flavor of Potli ingredients. Take off when it changes its color and reduced to ¾th. Strain and keep aside.
  • Heat oil in a separate vessel, fry sliced onions till golden brown and keep aside. In the same oil add all the Tadka ingredients and fry for few seconds. Add Ginger-Garlic paste and bhuno it till oil is separated.
  • Add Chicken pieces, little bit of salt & fry. Add soaked rice, Potli water (strained) and mix well. Cook till it comes to a boil and reduce flame. Check taste of salt & leave it to cook till Chicken & Rice are tender.
  • Mix orange color & kewra with the milk soaked saffron. Sprinkle on the cooked Biryani. Then evenly sprinkle half of the fried onions and cover the lid to cook for another two minutes.
  • Heat Ghee in a Tadka pan, fry 2-3 chopped green chilis till they change color. Sprinkle this tadka on the biryani.
  • Take out in serving plate. Garnish with remaining fried onions & top it with mint leaves.
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