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  • Chicken Biryani ( Lucknow Murgi Biryani )

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    Chicken Biryani ( Lucknow Murgi Biryani )
    Servings: 4
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 6 Tbsp. sunflower oil
    • 4 x cloves
    • 8 x black peppercons
    • 4 x cm stick cinnamon
    • 2 x cloves garlicpeeled
    • 4 x cm piece ginger peeled
    • 300 gm basmati rice washed salt
    • 300 gm boneless chicken cubed
    • 300 ml lowfat yoghurt
    • 70 ml single cream
    • 1 x teaspoo nginger paste
    • 1 tsp garlic paste
    • 1 tsp cumin pwdr
    • 1 x teaspoan chilli pwdr
    • 1 tsp turmeric pwdr
    • 6 Tbsp. sunflower oil
    • 1 tsp black cumin seeds (sahjeera)
    • 2 lrg onions minced
    • 4 Tbsp. tomato minced
    • 2 tsp garam masala pwdr salt
    • 2 Tbsp. sunflower oil
    • 1 lrg onion sliced thinly
    • 1 tsp saffron strands soaked in 2 tsp. of lowfat milk
    • 4 Tbsp. conander leaves minced
    • 1 tsp rose water
    • 4 Tbsp. mint leaves minced

    Directions

    1. To make the rice
    2. Heat the oil in a pan and fry the cloves peppercorns and cinnamon.
    3. Keep stirring till the spices begin to change colour.
    4. Then add in the garlic and ginger and stir.
    5. Drain the rice and add in to the mix with 600ml warm water.
    6. Season with salt and mix well.
    7. Cook till soft and fluffy then drain.
    8. Remove and throw away the ginger and garlic.
    9. Keep hot.
    10. To make the curry:Mix the chicken with the lowfat yoghurt cream salt ginger garlic cumin chilli and turmeric powders.
    11. Heat the oil and fry the black cumin till it pops.
    12. Add in the onion and cook till brown then add in the tomato and garam masala.
    13. Cook till blended and add in the chicken mix.
    14. Stir fry till the oil separates then add in 300ml warm water.
    15. Reduce the heat and cook till the chicken is tender.
    16. To serve:In a deep dish arrange layers of rice and chicken curry ending with a rice layer.
    17. Heat the oil in a small pan and fry the onion till brown and crisp.
    18. Sprinkle on top of the biryani along with the saffron conander rose water and mint leaves and cover.
    19. Place in a warm oven for 10 min till heated through.
    20. Serve with plain lowfat yoghurt and fried whole potatoes.
    21. A sumptuous rice which evokes the oldworld Muslim ambience of the city of Lucknow.
    22. Serves 4

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