Muradabadi Chicken Biryani | Muradabadi Murgh Biryani | Easy Chicken Biryani | Cookd скачать в хорошем качестве

Muradabadi Chicken Biryani | Muradabadi Murgh Biryani | Easy Chicken Biryani | Cookd

#cookd #cookingwithcookd #cookdrecipes Bringing the taste of Muradabad to your homes with this heavenly Chicken Biryani 🍗💖 Also, did you check out our shop yet? Buy your favourite Cookd Recipes in a box! 👉 https://shop.cookdtv.com Muradabadi Chicken Biryani Recipe: To marinate the chicken: Chicken (Biryani Cut) - 1 kg Curd - ¾ Cup Ginger Garlic Paste - 1 tbsp Green Chillies (finely chopped) - 4 nos Cinnamon - 1 stick Green Cardamom - 5 nos Cloves - 5 nos Mace - 1 no Star anise - 1 no Nutmeg - ¼ piece Bay Leaf - 1 no Coriander Powder - 1 tbsp Fennel Powder - 2 tsp Black Peppercorns - 2 tsp Ghee - 1 tbsp Lemon Juice - 1 no Salt - ½ tsp Other Ingredients: Oil - 2 tbsp Ghee - 1 tbsp Onion (thinly sliced) - 3 nos Green Chilli (slit) - 3 nos Salt - ½ tsp + 2 tsp Water - ½ Cup + 750 ml Basmati Rice - 500 grams Saffron Water - 3 tbsp Kewra water - 1 tsp Fried Onion - For Garnish Coriander leaves (finely chopped) - For Garnish Instructions: 1. In a bowl, add the washed chicken. 2. To the chicken add all the ingredients required for the marination. 3. Mix till all ingredients combine evenly and the chicken is coated evenly. 4. Let the chicken marinate for 40 minutes to an hour. 5. Wash and soak the basmati Rice for 20 minutes 6. Heat a pot, add oil and ghee. 7. Add the sliced onions and green chillies. 8. Saute till the onions turn golden brown. 9. Add the marinated chicken to the pot and mix on a medium flame for 2 minutes. 10. Mix well. Cover and cook the chicken on a medium flame for 10 minutes on a medium flame, stirring occasionally. (At this point the chicken would leave little water.) 11. Open the pot, add 750ml (3 cups) of water. 12. Add 2 tsp salt to it and bring it to a boil. 13. Once the water starts boiling, add the soaked and strained basmati rice. 14. Mix it gently and cook on a high flame till the rice and water are level. 15. Cover the pot tightly and place it on a preheated tawa for 15 minutes on a low flame.. 16. After 15 minutes, turn off the flame, open the pot, top the biryani with fried onions, saffron water, chopped coriander leaves, ghee and kewra water. 17. Cover the pot again and let the biryani rest for 10 more minutes. 18. Open the pot, fluff the biryani and serve it hot along with raita Cooking Tips: 1. For this biryani traditionally, food colour is usually added to give some of the grains a bright orange/red colour. In this recipe, food colour has been replaced with saffron water Drop your Feedbacks/Suggestions on our Facebook Page -   / cookdtv   Let's chat directly on Instagram -   / cookdtv   Download the Cookd App for free now from https://app.cookdtv.com/yv. From Step-by-step cooking videos to smart shopping lists, everything you need at one place.