Afghani murgh dum biryani

Описание: Afghani Murgh Dum Biryani

Ingredients

For chicken marinade
• 1 kg chicken (bone-in pieces work best)
• 1 cup thick yogurt (curd)
• 2 tbsp ginger–garlic paste
• 1 tsp red chili powder (adjust mild)
• ½ tsp turmeric
• 1½ tsp salt
• 1 tsp garam masala
• 65 grams
Coconut fresh slice
• 2 tbsp lemon juice
• 3 tbsp fried onions (birista)
• 2 tbsp mustard oil or ghee

Marinate for at least 2 hours (overnight is best)

For rice
• 500 g basmati rice
• Water for boiling
• 1 tbsp salt
• 2 green cardamoms
• 2 cloves
• 1 bay leaf

Cook rice till 70% done (grains should still have a bite).

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Whole spices (Awadhi aroma)
• 3 green cardamoms
• 4 cloves
• 1 black cardamom
• 1 small cinnamon stick
• 1 bay leaf
• 1 tsp shahi jeera (caraway seeds)

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Dum aroma (optional but traditional)
• ¼ cup warm milk
• Few strands of saffron (kesar)
• 1 tsp kewra water or rose water
• 2 tbsp ghee
• Extra fried onions
• Fresh mint leaves

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Method

1. Cook the chicken
• Heat ghee in a heavy-bottomed pot.
• Add whole spices and let them release aroma.
• Add the marinated chicken.
• Cook on medium heat for 8–10 minutes until chicken is about 70% cooked and oil separates.
• Turn off heat.

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2. Layering (very important)
• On the chicken, spread:
• Half of the rice
• Fried onions
• Mint leaves
• A little saffron milk
• Add remaining rice on top.
• Drizzle remaining saffron milk, ghee, kewra/rose water.

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3. Dum cooking
• Seal the pot tightly with dough or foil + lid.
• Cook on very low flame:
• 10 minutes on direct heat
• Then place a tawa (flat pan) underneath and cook another 15 minutes
• Switch off heat and rest for 10 minutes before opening.

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How to serve
• Gently mix from the side (don’t mash).
• Serve hot with:
• Mirchi ka salan
• Burani raita (yogurt + garlic)
• Onion rings & lemon
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