Freshmenu Blog

Lal Murgh Bumper Biriyani

Freshmenu Blog
Lal Murgh Bumper Biriyani

Rajkotians or Kathiawadis are known for more than just dishing out plates of vegetarian fare or thalis. We’ve recreated all the zesty and age-old flavours of a popular meat preparation - Lal Murgh Biriyani. Succulent chunks of deboned chicken, spiced with freshly ground biriyani masala are taken to the fiery end with both red and green chillies. Layers of flavoured and seasoned basmati blanket the lal-murgh curry, before being steamed to a fluff and served with a homely raita. Keep in mind that this serves 8.

 

Ingredients

For the Rice

Basmati Rice – 2kgs

Green Cardamom – 5

Cumin seeds – 5gms

 

Bayleaf – 2

Black Pepper – 2gms

Cloves – 2

Green Chili paste – 15gms

Ginger-Garlic paste – 15gms

Salt

Water

 

For the Rajkot Chicken Masala

Sliced onions – 600gms

Curd – 100gms

Ginger-garlic paste – 30gms

Chicken leg (de-boned), cut into pieces – 1.5kgs

Chopped coriander leaves – 30gms

Chili powder – 15gms

Ghee – 60ml

Turmeric powder – 5gms

Coriander powder – 20gms

Garam masala powder – 10gms

Green cardamom – 5

Mace – 2gms

Cream – 30ml

Refined oil – 40ml

Lemon Juice – 20ml

Cloves – 5c

Red Chili Paste – 60gms

Green Chili Paste – 10gms

 

For The Biryani masala

Cinnamon – 1

Clove – 4

Green cardamom – 8

Mace – 1

Black Pepper – 1gm

For The Topping

Brown onion – 100gms

Mint Leaves – 60gms

Milk – 20ml

Ghee – 60ml

Green Chili, slit – 30gms

Chopped Coriander – 50gms

 

For the Raitha

Curd – 350gms

Chopped Cucumber – 50gms

Chopped Onion – 50gms

Chopped Tomatoes – 50gms

Cumin Powder – 5gms

Salt

Chopped Coriander – 15gms

Chopped Green Chili – 5gms

Black Pepper – 5gms

 

Method

For the Rice

1.      Rinse the rice in water till it runs clear of starch. Soak it for 30 mins fresh water and drain.

2.      Heat water in a deep bottom pan. Add all the whole spices, green chili paste and ginger-garlic(g-g) paste.

3.      Boil the rice until the grains are 75% cooked.

4.      Drain the rice in a colander and keep aside.

For the Dry Masala

1.      Roast the biryani masala spices on dry heat and grind it to a fine powdery consistency.

2.       Take the chicken and marinate it with ginger-garlic paste, salt, chili powder, and lemon juice and set aside.

For the Biriyani base gravy

1. Heat oil in pan. Add the whole spices. Once they start to crackle, add thinly sliced onions. sauté them on a medium flame till golden brown.

2. Now, add the ginger-garlic paste and sauté the mix until the raw aroma of ginger-garlic is gone. Add the powdered masala with the freshly ground biryani masala and stir.

3. Cook till the raw flavour of masala vanishes. Add the marinated chicken to the masala mix along with green chill and red chili paste and let it cook on a low flame.

4. Reduce the flame and keep stirring it. Add water and salt and continue to stir for 2-3 minutes. Cook it on a low flame for 15-20 minutes.

5. Add freshly chopped coriander leaves and cream. Adjust the masala and finish it with lemon juice.

6. Take lukewarm milk in a small bowl, add a little turmeric and mix well. Keep aside for 10 to 15 minutes.

7. Add half of the partially cooked rice on top of the chicken gravy mix.

8. Sprinkle half of the mint leaves, chopped coriander, ghee, and the milk. Distribute half of the fried onions evenly on this layer.

9. Top this layer with another layer of chicken gravy.  Add the leftover rice and layer garnish it with mint leaves, ghee, milk and fried onions.

10. Cover the pan with aluminium foil. Place a lid on top and let it cook on a high flame for 5-8 minutes. Lower the flame and let the chicken biryani cook for 25-30 minutes or till done.

11. Mix the ingredients required for the raitha and keep it in the refrigerator for few minutes.

12. Serve the biriyani, hot, with a portion of raitha.

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