Freshmenu Blog

Lal Murgh Biriyani

Freshmenu Blog
Lal Murgh 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. 

Ingredients

Basmati Rice - 2kgs

Green Cardamom - 5gms

Cumin seeds - 5gms

Bayleaf - 2gms

Black Pepper - 2gms

Cloves - 2gms

Green chili paste - 15gms

Ginger garlic paste - 15gms

Salt - 10gms

Water

 Rajkot chicken Masala  

Sliced onion - 600gms

Curd - 100gms

Ginger-garlic paste - 30gms

Chicken leg boneless cut into piece - 1.5kgs

Chopped coriander leaves - 30gms

Degi chili powder - 15gms

Ghee - 60

Salt

Turmeric powder - 5gms

Coriander powder - 20gms

Garam masala powder - 10gms

Green cardamom - 5gms

Mace - 2gms

Water

Cream - 30gms

Refined oil - 40gms

Lemon Juice - 20

Cloves - 5gms

Red chili paste - 60gms

Green chili Paste - 10gms

 Biriyani masala  

Cinnamon - 1gm

Clove - 4gms

Green cardamom - 8gms

Mace - 1gm

Black Pepper - 1gm  

Brown onion - 100gms

Mint leaves - 60gms

Milk - 20gms

Ghee 60

Green chili slit - 30gms

Chopped coriander - 50gms

Raitha

Curd - 350gms

Chopped cucumber - 50gms

Chopped onion - 50gms

Chopped tomatoes - 50gms

Cumin powder - 5gms

Chopped coriander - 15gms

Chopped green chili - 5gms

Black pepper - 5gms

 

Method

Rinse the rice thoroughly, till it runs clear of starch. Soak the rice for 30 mins in water and drain. Heat some water in a deep bottom pan. Add all the whole spices, green chili paste, ginger garlic paste.

Cook the rice till the grains are 75% cooked. Drain the rice and set keep aside. Now
roast the biriyani masala spices on dry heat and then grind it into a fine powder. Cut the chicken leg into small pieces and then marinate it with ginger-garlic paste, salt, degi chili powder, lemon juice. 

BIRYANI BASE GRAVY:      
Heat oil in the pan, add whole spices. Once it starts crackling, add thinly sliced onions. sauté them on a medium flame, until they're brown. Now add the ginger-garlic paste.
Stir and sauté till the raw aroma of ginger-garlic goes away. Now add the powdered masalas with freshly ground biryani masala and stir.

Cook till the raw flavor of masala is gone. Now add the marinated chicken into the masala along with green chili and red chili paste and cook it on medium flame.

Reduce the flame and keep stirring it. Now add water and salt. Stir.

Now add fresh chopped coriander leaves and cream and toss in the chicken. Add the masala and finish it with lemon juice. In a small bowl take lukewarm milk, add a little turmeric and mix well. Keep aside for 10 to 15 minutes.

   Arrange half of the chicken gravy in the heavy bottom pan with half of the rice on top of the chicken gravy.

Sprinkle half of the mint leaves chopped coriander ghee and the milk. Then, add half of the fried onion evenly on this layer.      

Top this layer with another layer of chicken gravy, rice and finally the mint leaves, ghee, turmeric milk and fried onions. Cover the pan with aluminium foil and cover it with a lid. 

Reduce the flame and let the chicken biryani cook for 25-30 minutes or till done.

lal.JPG

 

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