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Murg Ambari Biryani

Discussion in 'Cookery Contest Recipes' started by sweetyafsha, Dec 17, 2005.

  1. sweetyafsha

    sweetyafsha New IL'ite

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    SERVES: FOUR



    INGREDIENTS

    400 GM BONELESS CHICKEN, CUBED

    125 GM GHEE

    5 <?xml:namespace prefix = st1 ns = "urn:schemas-microsoft-com:eek:ffice:smarttags" /><st1:personName><?xml:namespace prefix = st2 ns = "urn:schemas:contacts" /><st2:GivenName>GM</st2:GivenName> <st2:Sn>GARAM</st2:Sn></st1:personName> MASALA POWDER

    60 GM GINGER GARLIC PASTE

    150 GM CURD

    3 GM <st1:stockticker>WHI</st1:stockticker>TE PEPPER POWDER

    SALT TO T<st1:stockticker>ASTE</st1:stockticker>

    10 GM GINGER, JULIENNED

    8 GREEN CHILLIES, SLIT LENGTHWISE

    15 GM BROWNED ONIONS

    400 GM BASMATI RICE, WASHED AND SOAKED FOR 20 MINUTES

    1 GM CARDAMOM - MACE POWDER

    70 ML CREAM

    1 TBSP <st1:stockticker>MINT</st1:stockticker> LEAVES, CHOPPED

    ATTA DOUGH FOR SEALING THE LID

    2 <st1:stockticker>EGGS</st1:stockticker>, HARD-BOILED, SHELLED AND SLICED



    METHOD:

    HEAT GHEE IN A PAN AND SEASON WITH THE WHOLE GARAM MASALA, ADD GINGER-GARLIC PASTE AND SAUTE FOR A MINUTE. ADD THE CHICKEN AND SAUTE FOR THREE MINUTES. ADD CURD, PEPPER POWDER, SALT, <st2:GivenName>GINGER</st2:GivenName> JULIENNES, GREEN CHILLIES AND BROWN ONIONS. FRY <st1:stockticker>WELL</st1:stockticker> AND COOK TILL THE CHICKEN IS COOKED.] BRING PLENTY OF WATER TO A BOIL WITH SALT. ADD RICE AND COOK TILL THREE-FOURTHS DONE. DRAIN OUT THE WATER. PUT THE PAN WITH <st1:stockticker>CHIC</st1:stockticker>KEN ON LOW HEAT. SPRINKLE CARDAMON-MACE POWDER, CREAM AND MINT LEAVES OVER. ARRANGE THE EGG SLICES OVER IT. COVER WITH A LAYER OF RICE. SPRINKLE SAFFRON MILK. COVER THE RICE WITH MOIST CLOTH OR BUTTER PAPER AND SEAL THE LID WITH ATTA DOUGH. PUT THE SEALED PAN ON DUM IN A PRE-HEATED OVEN OR ON A HOT PLATE WITH LIVE CHARCOAL ON TOP FOR 10 TO 15 MINUTES. SERVE HOT.
     
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