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To get started with this recipe, we must prepare a few components. You can cook matka murgh dum biryani using 25 ingredients and 7 steps. Here is how you cook that.
Ingredients needed to cook 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 chili powder
- 1 pinch nutmeg powder
- 1 tbsp. coriander-cumin powder
- 1 " cinnamon stick
- 3-4 green cardamoms
- 5-6 cloves
- 1 mace
- 1-2 bay leaves
- 2 star anise
- 1 small piece pathar ke phool
- pinch saffron strands soaked in 1 tbsp. water
- 1 hard boiled egg, cut into half
- few chopped cashews to garnish
- mint leaf to garnish
Instructions 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 and 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 marination.
- 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.
- Then transfer the contents to a serving dish and garnish with chopped cashews and mint leaf. Serve them hot with raita.
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