Hariyali Murg Biryani
Hariyali Murg Biryani

Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, hariyali murg biryani. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Hariyali Murg Biryani is a delicious and aromatic biryani recipe, made using basmati rice, spinach, Coriander Leaves, Mint Leaves, and Chicken. A chatpata recipe for all biryani lovers! The greenish colour & the heavenly fragrance makes this quintessential, celebratory, & comfort food even more.

Hariyali Murg Biryani is one of the most favored of current trending meals in the world. It’s enjoyed by millions every day. It’s easy, it is quick, it tastes delicious. They are fine and they look wonderful. Hariyali Murg Biryani is something that I’ve loved my whole life.

To get started with this recipe, we have to first prepare a few ingredients. You can cook hariyali murg biryani using 47 ingredients and 30 steps. Here is how you cook it.

The ingredients needed to make Hariyali Murg Biryani:
  1. Get 350 gms Chicken
  2. Prepare 3 Boiled Potatoes
  3. Make ready 3 Boiled Eggs optional
  4. Make ready 2 1/4 cups Basmati Rice
  5. Prepare 1 1/2 tbs Fresh Cream/Malai
  6. Take to taste Salt
  7. Make ready 4 tbs Homemade Ghee (Clarified Butter)
  8. Prepare For The Birista :
  9. Prepare 4 Large Onions (5 cups Thinly Sliced Onions… Approx)
  10. Take For frying Oil
  11. Take For The Green Paste :
  12. Prepare 1/2 bunch Paalak (2–2 1/2 cups tightly packed Spinach Leaves)
  13. Take 3/4 cup Coriander Leaves (Dhaniya Patta/Kothimbir)
  14. Take 3/4 cup Mint Leaves (Pudina)
  15. Prepare 3-4 Green Chillies…. To be adjusted as per preference
  16. Get For The Marinade :
  17. Prepare 1 1/4 cups Fresh Curds (Yoghurt)
  18. Get as needed Ground Green Paste
  19. Prepare 5 tbs Kasuri Methi (Dried Fenugreek Leaves)
  20. Prepare 2 Medium Tomatoes…. Roughly Chopped
  21. Take 1 tbs Ginger Garlic Paste
  22. Get 3 tsp Coriander Powder
  23. Make ready 3 tsp Garam Masala Powder
  24. Take 1 1/2 tsp Kitchen King Masala…. Optional (Brand Everest)
  25. Take 1/2 tsp Turmeric Powder
  26. Get 1 tsp Red Chilli Powder
  27. Take 1/2 of the birista
  28. Get For Cooking The Rice :
  29. Prepare 2 ltr Water
  30. Prepare 1 Clove
  31. Take 1 Cardamom
  32. Make ready 2 Black Peppercorns
  33. Get 1 piece Cinnamon (1″ Each)
  34. Take 1/2 tsp Cumin Seeds
  35. Get 2 1/2 tsp Salt
  36. Take 2-3 tsp Lemon juice
  37. Take For The Tempering :
  38. Take 1 cup Oil
  39. Prepare 2 tsp Cumin Seeds
  40. Make ready 2 Cloves
  41. Get 2 Green Cardamoms
  42. Get 1 Black Cardamom
  43. Take 4 pieces Cinnamon (1″ each)
  44. Get 1/4 Mace
  45. Take 4 Black Peppercorns
  46. Prepare 2 Bay Leaves
  47. Prepare 1 1/2 tsp Ginger Garlic Paste

Find the complete instructions on salt to taste. oil. Make a paste of green chillies, coriander and mint leaves. A perfect dum biryani, Lucknowi Murgh Biryani Recipe is a classic biryani recipe, influenced by the Mughlai cuisine. Serve it along with some raita and onions.

Instructions to make Hariyali Murg Biryani:
  1. To make Hariyali Murg Biryani, first clean and wash the chicken thoroughly in clean water. Cut into pieces of desired sizes.
  2. For the birista, fry the sliced onions in hot oil till crisp and slightly browned. Drain and set aside.
  3. Grind together the ingredients mentioned for the green paste using a very tiny quantity of water, if required.
  4. Mix the ingredients mentioned for marinade and add to it the drained chicken pieces. Mix well and set aside for about 1-2 hours.
  5. The chicken can be marinated and refrigerated overnight. But in this case, the green paste, tomatoes and the birista should be added only an hour before cooking.
  6. Wash and soak the basmati rice in clean water for about half an hour.
  7. Heat 2 ltrs of water for cooking the rice. Add to it the whole spices mentioned and the salt.
  8. When it reaches a rolling boil, drain the soaked rice grains and add them to the water.
  9. Keeping the flame high, stir with a ladle. Add the lemon juice to it.
  10. When the water starts boiling again, reduce the flame to medium, such that there is a slight boil to the water.
  11. Keep checking the rice, but do not stir much. When the grains are half cooked, drain rice and set aside.
  12. To cook the chicken, heat oil in a saucepan and add the whole spices to it. As soon as they splutter, add the ginger garlic paste and saute.
  13. Add the chicken pieces alongwith the marinade. Keeping the flame high, keep stirring constantly till it reaches a boiling point.
  14. Cook covered stirring occasionally. When the chicken is almost cooked, uncover and cook on high flame.
  15. Cut the boiled potatoes into half and make vertical insicions on the boiled eggs. Add to the gravy and mix.
  16. The mixture will gradually release some oil and will thicken up a bit. Add the cream and mix.
  17. At this stage switch off the flame and set the chicken aside.
  18. Keep a thick griddle on the gas stove and start heating it on low flame for the dum.
  19. In the meantime, start layering the rice and chicken in a thick bottomed pan.
  20. Spread some gravy at the bottom of the pan. Layer it with about half the cooked rice.
  21. Spread some birista over it and some homemade ghee too.
  22. Now, spread the cooked chicken mixture along with the pieces, potatoes and eggs over the rice.
  23. Reserve a small quantity of the gravy for the topmost layer.
  24. Spread the remaining rice over the chicken mixture and give it a slight press.
  25. Spread some homemade ghee on this layer and then the reserved gravy. Sprinkle the remaining birista on top.
  26. Cover with a foil and close the lid tightly over the pan. If desired place some weight over the lid.
  27. Place this pan on the hot griddle and increase the flame to high.
  28. Cook the biryani on dum on high flame for about 5 minutes and then on low flame for about 10 minutes.
  29. While serving, scoop out the biryani from the sides so that all the layers can be served. Else, just give it a light mix and serve.
  30. Serve this delicious, aromatic Hariyali Murg Biryani topped with some homemade ghee alongwith some salad and the deliciously cooling Boondi Raita by the side, for your parties or celebrations!

This kind Chicken Biryani is restaurant style of biryani they won't do dum process they cook the chicken separately with same masalas Chicken Biryani Restaurant Style. Hariyali Kerri Keema Biryani in Urdu is an easy and traditional cooking recipe to prepare at home. It provides you an awesome taste of Beef & Mutton by Chef Tahira Mateen. How to make Murg Mogal Biryani Ungal Kitchen Engal Chef TV Show on PuthuYugam TV Kitchen Engal Chef TV Show on PuthuYugam TV @ Tamiltwist.com How to make Dum Murg Ki Kacchi Biryani.

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