Patal Murgh Biryani

Ingredients

Main Ingredients

• Chicken
• Rice
• 100 grams curd
• Cooking oil
• Ghee
• Mint leaves paste
• Coriander leaves paste
• Green chilies paste
• Sliced onion
• Chopped tomato
• Turmeric milk
• Kewra water
• Rose water
• Makhana (fox nuts)
• Fried onion
• Cashews
• Raisins
• Salt as required

Pahadi Masala Blend

• Ginger
• Garlic
• Green chilies
• Whole coriander seeds
• Cumin seeds

Whole Spices

• Cumin seeds
• Cinnamon stick
• Bay leaf
• Mace
• Star anise
• Black cardamom
• Cloves
• Black pepper

Powdered Spices

• 1 tablespoon turmeric powder
• 2 tablespoons coriander powder
• 2 tablespoons roasted cumin powder
• 1 tablespoon garam masala

Instructions

Step 1: Marinate the Chicken

• Prepare Marinade: Mix chicken with mint paste, coriander paste, and green chili paste. Keep aside for marination.

Step 2: Cook the Chicken Masala

• Temper Whole Spices: Heat oil and ghee in a handi and add cumin seeds, cinnamon, bay leaf, mace, star anise, black cardamom, cloves, and black pepper.
• Sauté Onions: Add sliced onions and cook until lightly golden.
• Add Pahadi Masala: Stir in ginger, garlic, green chili, coriander seed, and cumin seed paste.
• Cook Tomatoes & Spices: Add chopped tomatoes, turmeric powder, coriander powder, roasted cumin powder, and garam masala.
• Add Curd: Mix curd and salt into the masala and cook until oil separates.
• Cook Chicken: Add marinated chicken and cook covered until 50% done.

Step 3: Prepare the Rice

• Boil Rice: Cook rice with whole spices until it is 50% cooked, then drain the water.

Step 4: Layer and Dum Cook

• Layer Rice: Spread partially cooked rice over the chicken masala.
• Add Aromatics: Drizzle ghee, turmeric milk, kewra water, and rose water over the rice.
• Garnish: Top with makhana, fried onions, cashews, and raisins.
• Dum Cooking: Cover tightly and cook on low heat for 10 minutes until fully cooked and aromatic.