Murg Biriyani

Biryani  (Arabic/Urdu:بریانی, Hindi: बिरयानी, Punjabi: ਬਿਰਯਾਨੀ, Malayalam: ബിരിയാണി,Tamil: பிரியாணி, Bengali: বিরিয়ানি, Telugu: బిర్యాని, Sinhala: බුරියානි) is a rice-based dish made with spices, rice (usually basmati) and chicken, mutton, fish, eggs, or vegetables

The name is derived from the Persian word beryā(n) (بریان) which means "fried" or "roasted".Biryani was believed to have been invented in the kitchen of Mughal Emperors. It is very popular in South Asia and is a key element of the South Asian cuisine. Hyderabad, Malabar,Delhi/Agra, Dhaka, Kashmir, Kolkata, Lucknow and Lahore, are the main centres of biryani cuisine..

Well, this is very famous in our kitchen also. Whenever we get time, I and Abhi cook it together. He is also a brilliant chef. And the best part of this briyani from our kitchen is - Only 4 tsp of oil is used, and if we talk about taste it can beat the taste of any reputated restro. 

Thanks to Abhi .....

Murg Biryani

Serving : 4 People

Ingredients : 3 cups Hyderabadi Biryani Rice; 1 small chicken [ 8-10 pieces]; 2 large onion; 1 small onion [finely chopped and golden brown fried; 2 tsp ginger paste; 4 tsp garlic paste; tomato puree; bay leaf; garam masala; turmeric; salt; yogurt; 1 tsp black pepper; oil 4 tsp.

Method: 

• Boil the chicken and keep aside and keep the stock. 
• Make a paste of 2 large onion, and then mix onion paste, ginger garlic paste in a bowl.
• Boil the rice in 3/4th condition. Drain the water and keep aside.
• Heat oil in a pan and add bay leaf  and the paste. Saute for 10 mins. 
• Add tomato puree and saute well , add black pepper ,garam masala, yogurt and mix well.
• Add the boiled chicken , mix well and allow it to cook for another 20 mins. Add stock and cook for another 10  mins.
• When the chicken is ready make the layer of rice and chicken in a thick handi. In the layers add fried onion, garam masala and salt. 
• Seal the vessel and cook in a low flame for 15 mins. Shake the vessel before serve.
• For extra effect granish it with lemon and coriander leaf.