Bhaap Murg ki Biryani - Cullinary Raja Style

 

        A distinctive dish where the chicken is rubbed with a spice-lemon mix and is steam-marinated, which helps in absorbing maximum flavors and at the same time renders the chicken absolutely tender. The curry has sumptuous flavor and aroma of dried fenugreek leaves which is relayed to rice and chicken, giving that extra kick to the whole dish.

           Ingredients

            *Par-boil the rice

            *2 litres of water, sufficient enough for the rice

            *1 kg Extra-long Basmati rice, washed and soaked for 30 minutes

            *1 tablespoon cumin seeds

            *4 green chilies, chopped

            Cooking the chicken

            *1 kg chicken (either whole baby chicken Or 1 large chicken, biryani size cut)

            *2 tablespoons garam masala powder

            *1 tablespoon red chili powder

            *4-5 black pepper, crushed

            *1 teaspoon Turmeric powder

            *6-8 tablespoons lemon juice

            *4-5 cloves of garlic, grated

            *50 grams ginger, grated

            Preparing the masala

            *2 bay Leaves 2-3 cloves

            *2–3 green cardamoms

            *1 star Anise

            *2 Mace

            *1 large cinnamon sticks

            *6-8 black peppercorns

            *2 onions, chopped

            *1 tablespoon Ginger-garlic paste

            *1 tablespoon red chili powder

            *2 tablespoons garam masala powder 

            *1 tablespoon Kasoori Methi (dried fenugreek leaves)

            *2-3 tomatoes, roughly chopped

            Layering Dum and garnishing

            *Coriander and mint leaves, chopped

            *6–7 onions, sliced and fried

            *Salt and black pepper, as per taste 

            *Desi Ghee, for cooking

            *Spice content may be adjusted as per taste

            1. Par-boil the rice

            a) Wash and soak the rice in water for 30 minutes. In the meantime, boil some water in a vessel and add salt, cumin seeds and green chilies to it. After 6-8 minutes, drain the rice and keep it aside.

            2.Fry the onions

          a) Heat ghee in a separate vessel. Once hot, add the sliced onions and fry till they are caramelised. 

            3. Cook the chicken

        a) Take a bowl and mix garam masala, red chili powder and a pinch of turmeric in it. Sprinkle some salt and black pepper and add lemon juice to it along with grated ginger and garlic.

        b) Pour oil and mix it well. Rub the mixture well all over the chicken.

       c) Prepare the steamer and place the chicken on it (breast side down). Cover the lid and steam for 30 minutes. Thereafter, flip the chicken to steam from other side

        4. Prepare the masala

    a) Heat some ghee in a deep dish and add onions and whole spices. Fry till the onions turn brown and then add the ginger-garlic paste, red chili powder, garam masala powder, Kasoori Methi and salt. Pour some water and mix it well.

    b) Once the ghee starts to reach the surface, add the tomatoes and cook over high heat. Remove from flame after 2-3 minutes so that tomatoes are not over cooked.

        5. Layer the dum

    a) Heat some ghee in a Degchi and place a layer of rice at the bottom followed by a layer of the prepared masala. Cover the masala with the remaining rice and then lay the steamed chicken over it. Sprinkle chopped coriander, mint leaves, green chilies and fried onions.

    b) Cover the lid and cook for 5 minutes on high flame followed by 10–15 minutes on reduced flame.

    Your hot Biryani is ready.