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.

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

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

  1. Marinate the chicken with yogurt, salt, and biryani spices for 1 hour.
  2. Heat ghee in a large pot and add the whole spices.
  3. Add the marinated chicken and cook until the moisture evaporates.
  4. Layer half of the partially cooked rice over the chicken.
  5. Sprinkle half of the fried onions and some mint and coriander leaves.
  6. Repeat the layers with the remaining rice, onions, and herbs.
  7. Mix saffron strands in warm milk and drizzle over the rice.
  8. Cover and cook on low heat for 45 minutes to 1 hour.
  9. 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