Experience the authentic tastes of 'Murradabadi Biryani.' This scrumptious meal combines aromatic basmati rice with tender pieces of meat, improved with a blend of fragrant spices and fresh herbs, making it the perfect #FuntasticFriday reward.

MURADABADI BIRYANI

Components

750 grams chicken, cut into 2-inch pieces on the bone
1 1/2 cups Basmati rice, soaked for thirty minutes and drained
1/2 cup yogurt
2 tablespoons ginger-garlic paste
1/4 cup green chilli pickle
1 tsp fennel powder
2 tsps coriander powder
Salt to taste
3 tablespoons ghee
2 tbsps oil
1 1/2 tsps cumin seeds
3-4 green cardamoms
1 star anise
1/2 mace blade
4-5 black peppercorns
3-4 cloves
1 inch cinnamon stick
2 bay leaves
3 medium onions, sliced
2 tsps crushed green chillies
3 green chillies, stemmed
10-15 saffron hairs, taken in 2 tablespoons water
Fried onions to spray
Fresh coriander sprig for garnish

Approach

1. Take chicken in a bowl. Add yogurt, ginger-garlic paste, fennel powder, coriander powder and salt and blend well. Reserve to marinate for 10-15 minutes.
2. Heat ghee and oil in a pan. Include cumin seeds and as soon as they begin to alter the colour, add green cardamoms, star anise, mace, black peppercorns, cloves, cinnamon and bay leaves and sauté till aromatic.
3. Include onions, green chillies and sauté till onions turn clear.
4. Add marinaded chicken and sauté on high heat for 2-3 minutes.
5. Include 3 cups water and when the mix pertains to a boil, include rice, salt, green chillies and mix well. Cover and cook for 8-10 minutes.
6. Drizzle saffron water, cover, position a tawa beneath and cook for 10-15 minutes.
7. Sprinkle fried onions, garnish with coriander sprig and serve hot.

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