Murgh Shahi Dum Pukht Biryani (Royal Slow-cooked Chicken Biryani)
Indulge in the rich and aromatic flavors of Awadhi cuisine with this Royal Slow-cooked Chicken Biryani, also known as Murgh Shahi Dum Pukht Biryani. This regal dish is a perfect blend of fragrant spices, tender chicken, and long-grain basmati rice, slow-cooked to perfection.
Ingredients
- 2 cups basmati rice, soaked for 30 minutes and drained
- 1 kg chicken, cut into pieces
- 1 cup yogurt
- 2 onions, thinly sliced and fried until golden brown
- 4 tomatoes, finely chopped
- 1/4 cup ghee
- 1/4 cup milk
- 1/2 teaspoon saffron strands
- Whole spices: bay leaves, cinnamon, cardamom, cloves
- Fresh coriander and mint leaves for garnish
Instructions
- Marinate the chicken with yogurt, half of the fried onions, and a mix of whole spices. Let it marinate for at least 1 hour.
- Heat ghee in a heavy-bottomed pan. Add the marinated chicken and cook until the chicken is half done.
- In a separate pot, bring water to a boil and cook the soaked rice until it is 70% cooked. Drain the rice and layer it over the partially cooked chicken.
- Sprinkle the remaining fried onions, chopped tomatoes, saffron-infused milk, and a drizzle of ghee over the rice.
- Cover the pot with a tight-fitting lid and cook on low heat for 45-50 minutes, allowing the flavors to meld together.
- Garnish with fresh coriander and mint leaves before serving.
Cooking & Preparation
- Preparation time:
- 30 minutes
- Cooking time:
- 2 hours
- Total time:
- 2 hours
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 450 per serving
- Protein
- 25g
- Carbohydrates
- 50g
- Fat
- 15g
Supplies
Heavy-bottomed pan Tight-fitting lid
Tools
Knife Cutting board Mixing bowl
Serving suggestions
Serve the Royal Slow-cooked Chicken Biryani with raita, a side of salad, and crispy papadums for a complete meal.
Tips & tricks
For an extra layer of flavor, you can add a few drops of kewra water or rose water to the biryani before sealing the pot for cooking.
Cost
$20