Eid Special Shahi Murg Biryani Recipe by Nafeesa Mustafa
Cooking Instructions 1 Marinate chicken with some curd,ginger garlic paste and green chillies, refrigerate for 3 to 4 hours! 2 Boil the onions in hot water and grind them to fine paste keep aside! Take few almonds and cashew nuts keep in hot water for a while,remove the skin of the almonds and grind almonds and cashew nuts to fine paste keep aside! 3 Take ghee in a quantity, add the whole garam masala(laung,blackpeppercorns,tej patta,cinnamon sticks,red chilli balls,big elaichi) saute well..add the onion paste saute for a while then add the marinated chicken saute well on high flame, let the chicken be cooked and dries up completely add white pepper powder and cardamom powder mix well, add the nuts paste mix well and let the ghee separtes from sides! Mixture is ready! 4 Boil the rice by adding green chilli,shahi jeera,whole garam masala,lemon juice and salt,cook till 80 percent. Once done drain the water from the rice now add little ghee in the bottom add little rice garnish with some fried onions,coriander leaves,mint leaves add the little chicken mixture to it then add the layer of rice again garnish with fried onion,mint leaves and coriander leaves,add the chicken mixture top up with rice some fried onions,coriander leaves,mintleaves, some saffron milk 5 And little ghee on top,close the lid tigthly keep on very low flame for about 10 to 15 mins. Done! ready to serve! 1 Marinate chicken with some curd,ginger garlic paste and green chillies, refrigerate for 3 to 4 hours! 1 Marinate chicken with some curd,ginger garlic paste and green chillies, refrigerate for 3 to 4 hours! 2 Boil the onions in hot water and grind them to fine paste keep aside! Take few almonds and cashew nuts keep in hot water for a while,remove the skin of the almonds and grind almonds and cashew nuts to fine paste keep aside! 2 Boil the onions in hot water and grind them to fine paste keep aside! Take few almonds and cashew nuts keep in hot water for a while,remove the skin of the almonds and grind almonds and cashew nuts to fine paste keep aside! 3 Take ghee in a quantity, add the whole garam masala(laung,blackpeppercorns,tej patta,cinnamon sticks,red chilli balls,big elaichi) saute well..add the onion paste saute for a while then add the marinated chicken saute well on high flame, let the chicken be cooked and dries up completely add white pepper powder and cardamom powder mix well, add the nuts paste mix well and let the ghee separtes from sides! Mixture is ready! 3 Take ghee in a quantity, add the whole garam masala(laung,blackpeppercorns,tej patta,cinnamon sticks,red chilli balls,big elaichi) saute well..add the onion paste saute for a while then add the marinated chicken saute well on high flame, let the chicken be cooked and dries up completely add white pepper powder and cardamom powder mix well, add the nuts paste mix well and let the ghee separtes from sides! Mixture is ready! 4 Boil the rice by adding green chilli,shahi jeera,whole garam masala,lemon juice and salt,cook till 80 percent. Once done drain the water from the rice now add little ghee in the bottom add little rice garnish with some fried onions,coriander leaves,mint leaves add the little chicken mixture to it then add the layer of rice again garnish with fried onion,mint leaves and coriander leaves,add the chicken mixture top up with rice some fried onions,coriander leaves,mintleaves, some saffron milk 4 Boil the rice by adding green chilli,shahi jeera,whole garam masala,lemon juice and salt,cook till 80 percent. Once done drain the water from the rice now add little ghee in the bottom add little rice garnish with some fried onions,coriander leaves,mint leaves add the little chicken mixture to it then add the layer of rice again garnish with fried onion,mint leaves and coriander leaves,add the chicken mixture top up with rice some fried onions,coriander leaves,mintleaves, some saffron milk 5 And little ghee on top,close the lid tigthly keep on very low flame for about 10 to 15 mins. Done! ready to serve! 5 And little ghee on top,close the lid tigthly keep on very low flame for about 10 to 15 mins. Done! ready to serve! 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