Murgh Biryani

Name: Murgh Biryani (Spiced chicken layered with rice)
Yield: Serves 4 to 6
Cuisine: Indian
Ingredients: Atta (whole-wheat flour) dough to seal (see Note); 3 tablespoons butter; 2 tablespoons chopped fresh mint; 2 teaspoons garam masala (spice mix); ½ cup (100 ml) warm milk; 1 teaspoon ground turmeric; Generous pinch of saffron threads; 1 quart (800 ml) plus 3 tablespoons vegetable oil; 1 cup (250 grams) plain yogurt; 2 bay leaves; 1½ cups (300 grams) basmati rice, soaked; 4 large red onions, sliced; 2 (1-inch/2½-cm) cinnamon sticks; 1 tablespoon ground coriander; 4 medium tomatoes, chopped; 1⅓ pounds (600 grams) bone-in chicken, cut into 1½-inch (4-cm) pieces; 1 tablespoon chopped fresh cilantro; 6 cloves garlic, chopped; 2½ teaspoons table salt; 3 teaspoons red chile powder; 6 green cardamom pods; 8 whole cloves; 4-inch piece fresh ginger, peeled

Spiced chicken layered with rice

Preparation info

Serves
4 to 6

Difficulty
Medium

Appears in

How to Cook Indian

By Sanjeev Kapoor

Published 2011

About

In a perfectly cooked biryani, each rice grain is separate yet bound by flavor, succulent meat is infused with tantalizing flavors, and the entire dish exudes heady aromas. Overall it is a pot full of flavors and marvelous textures. Serve this with burani.

Ingredients

4-inch piece fresh ginger, peeled
1 cup (250 grams) plain yogurt

Asia
India
Main course
Spicy
Gluten-free

Method

Chop 2 inches of the ginger and julienne the remainder.
Put the yogurt in a bowl. Add 1 teaspoon of the salt, half of the garlic, half of the chile powder, and half of the chop