Methi Murgh Biryani Recipe

By | Published , Last Updated on | Biryani, Chicken | No Comment

Chicken – 1 (about 900 gms), cut into 8 pieces
Ghee or Oil – 1/4 cup
Coriander Powder – 1 tblsp
Turmeric Powder – 1/2 tsp
Fresh Fenugreek Leaves (Methi) – 1/2 cup
Green Chillies – 2 to 3, kept whole
Rice – 1 cup
Salt – 1/2 tsp

Grind to a paste:
Onions – 2, medium sized, roughly chopped
Ginger – 1 inch piece, roughly chopped
Garlic – 5 to 6 cloves, roughly chopped
Salt – 1 tsp

For Garnish:
Coriander Leaves – 1 tblsp, chopped
Garam Masala Powder – a pinch
Juice of 1/2 Lemon

1. Wash chicken and set aside to drain in a strainer.
2. Make cuts in the chicken flesh.
3. Rub ground paste into chicken and set aside to marinate for an hour.
4. Heat ghee or oil in a heavy based pan over moderate heat.
5. Add chicken with its marinade, spice powders, fenugreek leaves and chillies.
6. Cover pan and simmer, stirring occasionally for 10 to 15 minutes, till water released from chicken is almost absorbed.
7. Lower heat and cook for another 5 to 7 minutes.
8. Remove any excess ghee or oil from pan.
9. Wash rice and soak in water for 15 minutes.
10. Drain rice and add to pan.
11. Stir till translucent.
12. Mix in salt and 2 cups of water.
13. Cook rice for 10 to 15 minutes till water is absorbed and rice is tender.
14. Sprinkle with coriander leaves, garam masala and lime juice.
15. Serve hot.

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