Matka Murgh Dum Biryani - Household warmth and closeness is usually obtained in uncomplicated techniques. One particular of them is cooking and serving food for the family. As a housewife, of course you don't choose to miss a meal collectively correct? Cuisine also can be the key to a happy household, lots of feel homesick since their cooking has been located elsewhere.
So for all those of you who prefer to cook and like it or not you have got to provide food for the family, not surprisingly you also do not want precisely the same dishes, correct? You may cook with new and easy variants. Because now you'll be able to very easily uncover recipes without having possessing to bother. Like the following Matka Murgh Dum Biryani which it is possible to imitate to become presented to your beloved family.
Matka Murgh Dum Biryani is one of the most popular of recent trending foods on earth. It’s appreciated by millions every day. It is simple, it is fast, it tastes yummy. Matka Murgh Dum Biryani is something which I have loved my entire life. They are fine and they look wonderful.
To begin with this recipe, we must first prepare a few components. You can cook matka murgh dum biryani using 24 ingredients and 9 steps. Here is how you cook it.
Ingredients needed to serve Matka Murgh Dum Biryani:
- 700 gms chicken, cut into medium size
- 1 1/2 cups basmati rice, soaked for 30 minutes
- 1/2 cup fried onions
- 2 cups thick buttermilk
- to taste salt
- 1/2 tsp. turmeric powder
- handful coriander & mint leaves, chopped (save some for later use)
- 1 tsp. garam masala powder
- 1 tbsp. ginger-garlic paste
- 2-3 tbsp. ghee
- 2 green chilies, chopped
- 1 tsp. red chilli powder
- 1 pinch nutmeg powder
- 1 tbsp. coriander-cumin powder
- 1 cinnamon stick
- 3-4 green cardamoms
- 5-6 cloves
- 1-2 bay leaves
- 2 star anise
- 1 small piece pathar ke phool
- pinch saffron strands soaked in 1 tbsp water
- 1 half hard boiled egg, cut into
- few chopped cashews to garnish
- mint leaf to garnish
Directions to make Matka Murgh Dum Biryani:
- Marinate the chicken with all the above mentioned ingredients, starting from fried onions to coriander-cumin powder for 2-3 hours.
- Bring sufficient quantity of water along with (1 tbsp. salt, cinnamon, cardamoms, cloves, bay leaves, mace, star anise & pathar ke phool) to a boil.
- Add the drained rice and cook for 3-4 minutes till half done. Drain & keep aside.
- Transfer the marinated chicken into the greased pot. (Save some marination for later use).
- Then spread a layer of the rice, followed by the fried onions, coriander-mint leaves,
- Boiled eggs, saffron & leftover marinade.
- Close the matka (clay pot) with an aluminium foil and place the lid over it. Cook on a high flame for 10 minutes. Then simmer on a low flame for 8-10 minutes.
- After it is done.
- Then transfer the contents to a serving dish and garnish with chopped cashews and mint leaf. Serve them with raita.
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