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.

Murgh Shahi Dum Pukht Biryani (Royal Slow-cooked Chicken Biryani)

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

  1. Marinate the chicken with yogurt, half of the fried onions, and a mix of whole spices. Let it marinate for at least 1 hour.
  2. Heat ghee in a heavy-bottomed pan. Add the marinated chicken and cook until the chicken is half done.
  3. 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.
  4. Sprinkle the remaining fried onions, chopped tomatoes, saffron-infused milk, and a drizzle of ghee over the rice.
  5. Cover the pot with a tight-fitting lid and cook on low heat for 45-50 minutes, allowing the flavors to meld together.
  6. 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