Shahi Murgh Dum Pukht Biryani (Royal Slow-cooked Chicken Biryani)
Biryani is a classic dish from the Awadhi cuisine, known for its rich flavors and aromatic spices. This Royal Slow-cooked Chicken Biryani, also known as Shahi Murgh Dum Pukht Biryani, is a regal and indulgent version of the traditional biryani, slow-cooked to perfection.
Ingredients
- 2 lbs chicken, cut into pieces
- 2 cups basmati rice, soaked for 30 minutes
- 1 cup yogurt
- 2 onions, thinly sliced and fried until golden
- 4 tomatoes, pureed
- 1/2 cup ghee
- 1/4 cup milk
- 1/2 teaspoon saffron strands
- 1/4 cup warm water
- Whole spices: bay leaves, cinnamon, cardamom, cloves
- Fresh coriander and mint leaves for garnish
Instructions
- Marinate the chicken with yogurt, salt, and biryani spices for 1 hour.
- Heat ghee in a large pot and add the whole spices.
- Add the marinated chicken and cook until the moisture evaporates.
- Layer half of the partially cooked rice over the chicken.
- Sprinkle half of the fried onions and some mint and coriander leaves.
- Repeat the layers with the remaining rice, onions, and herbs.
- Mix saffron strands in warm milk and drizzle over the rice.
- Cover and cook on low heat for 45 minutes to 1 hour.
- Garnish with more fried onions and fresh herbs 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
- Carbohydrates
- 45g
- Protein
- 25g
- Fat
- 18g
Supplies
Large pot Spatula Cooking spoon Knife Cutting board
Tools
Stovetop Cooking thermometer
Serving suggestions
Serve the Royal Slow-cooked Chicken Biryani with raita, salad, and a side of spicy pickle for a complete meal.
Tips & tricks
For an extra layer of flavor, you can add a few drops of kewra water or rose water before sealing the pot for cooking.
Cost
$25