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Murgh biryani Recipe
Makes 6 servings.
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Submitted by:
Preparing:
Cooking:
Difficulty:
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jan kronenberg
30 min
60 + 25 min
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4 small peeled and halved onions
2 Bay leaves
about 1 liter water
1 chicken about 1.5-2 kg
1 teaspoon saffron
750 gr basmati rice
100 gr ghee
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5 shredded cloves of garlic
7 cloves
10 Gardamompods
2 Cinnamon sticks about 7 cm
50 gr blanched almonds
100 gr sultanas
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Garnish:
4 hard boiled eggs sliced
1 large onion shredded and crispy fried
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So here we go the first Indian recipe from me
In a large pot, the chicken has to fit, get the halved onions
and bay leaves and the water to the boil. Add the chicken and simmer
for about 2 hours until the chicken meat is tender.
Take the chicken from the pot, keep the stock and the onions. Let
thechicken cool or if you have asbestos hands go ahead and remove
the meat from the bones, discard the bones and the skin. Put the
meat in a bowl and cover with foil and place in an oven heated at
150 °C just to keep it warm.
In a saucepan bring about 1.5 dl of the stock to the boil. Put
the saffron in a bowl and pour the boiling stock over the saffron
and leave for about 10 minutes.
In the meantime wash the rice and get rid of any stones or whatever.
Melt the ghee in a big pot. Take the onions from the stock, and
add to the ghee together with the garlic, the cloves, cardamom and
cinnamon and simmer on a low heat for 4-5 minutes.
Add the rice and stir well so that all the rice grains get in
contact withthe spices. Then pour through a sieve the rest of the
stock until the riceis covered, pour the saffron water through the
sieve, and get to the boil.
Without a lid on the pan leave to simmer for 10-15 minutes, I said
cooking is not a science. If needed add more of the stock or boiling
water. Mix the rice with the almonds, raisins and the chicken.
Put the warm rice on a preheated plate and garnish with the egg
and crispy fried onion and serve warm.
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