Murgh Koftey Ki Biryani

Murgh Koftey Ki Biryani
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400g basmati rice, soaked

800 g chicken leg, boneless

6 eggs

Salt to taste

200 g mutton

1 1/2 cups milk (250 ml)

8 onions, chopped

10 green chillies

3 tsp ginger, chopped

2 tsp green chilli, chopped

1 tsp nutmeg powder

4 Tbsp coriander, chopped

Chilli powder

2 liter mutton stock

8 green cardamom

1 kg yogurt

1 cup ghee

3 cinnamon sticks

1 cup cream

2 tsp fennel seeds (saunf)

4 mace, whole

1/2 tsp saffron

6 black cardamom

1 tsp cumin seeds

1 cup brown onion

3 Tbsp mint, chopped

5 bay leaves

1 tsp mace powder


Take pan. Add chicken leg boneless, chopped green chilli, onion, ginger, coriander, eggs, nutmeg powder, mace powder, kidney fat and mix well.

When chicken is cooked, cool down and mince it. Mix really well. Rub properly with salt.

In a pan, take the mutton stock. Add whole spices, brown onion, mint, slit/ julienne green chillies and salt. Simmer.

Make small balls with the chicken mince and blanch in the stock. Keep aside.

In the remaining stock, add yogurt, half the saffron, fennel seeds and salt.

Simmer it nicely and add the soaked basmati rice. Cook for some time.

Add ghee, cream, milk, mint, brown onion and remaining saffron.

Cook rice in dum and serve with blanched chicken mince ball.