Recipe: Murgh Koftey Ki Biryani

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Ingredients:

  • 400g basmati rice, soaked
  • 800 g chicken leg, boneless
  • 6 eggs
  • Salt to taste
  • 200 g mutton
  • 1 1/2 cups milk (250 ml)
  • 8 onions, chopped
  • 10 green chillies
  • 3 tsp ginger, chopped
  • 2 tsp green chilli, chopped
  • 1 tsp nutmeg powder
  • 4 Tbsp coriander, chopped
  • Chilli powder
  • 2 liter mutton stock
  • 8 green cardamom
  • 1 kg yogurt
  • 1 cup ghee
  • 3 cinnamon sticks
  • 1 cup cream
  • 2 tsp fennel seeds (saunf)
  • 4 mace, whole
  • 1/2 tsp saffron
  • 6 black cardamom
  • 1 tsp cumin seeds
  • 1 cup brown onion
  • 3 Tbsp mint, chopped
  • 5 bay leaves
  • 1 tsp mace powder

Procedure:

  • Take pan. Add chicken leg boneless, chopped green chilli, onion, ginger, coriander, eggs, nutmeg powder, mace powder, kidney fat and mix well.
  • When chicken is cooked, cool down and mince it. Mix really well. Rub properly with salt.
  • In a pan, take the mutton stock. Add whole spices, brown onion, mint, slit/ julienne green chillies and salt. Simmer.
  • Make small balls with the chicken mince and blanch in the stock. Keep aside.
  • In the remaining stock, add yogurt, half the saffron, fennel seeds and salt.
  • Simmer it nicely and add the soaked basmati rice. Cook for some time.
  • Add ghee, cream, milk, mint, brown onion and remaining saffron.
  • Cook rice in dum and serve with blanched chicken mince ball.