Saturday, 8 July 2017

MURGH SHAHI BIRYANI


Prep Time  : 15 mins
Cooking Time  : 45 mins
Serve  : 2

INGREDIENTS
Chicken pieces  -  250 gms
Half boiled basmati rice  -  250 gms
Mawa / whole dried milk  -  50 gms
Kesar / saffron  -  few strand
Sliced onion  -  2 medium size
Cashew nuts  -  1 tbsp
Almond  -  1 tbsp
Cardamom   -   4
Bay leaf   -  1 - 2
Cloves  -  2 - 3
Whole black pepper  -   8 - 10
Salt  -  to taste
Clarified butter   -   4 tbsp
Boiled eggs   -  2

METHOD
Heat clarified butter in a pan.
Add cashew nuts and almonds fry and strain it.
Add cardamom,cloves,whole black pepper and bay leaf.
Add onion slices and saute till transparent.
Add chicken pieces and stir fry for 5 - 6 mins.
Add salt and one cup of water.
When it boils add mawa/whole dried milk and mix well.
Add half done boiled boiled rice and mix well.
Soak the saffron in 1/2 cup of milk and mix in the rice.
Cover it and cook for 5 - 7 mins in a slow flame.
Garnish with boiled egg and fried almonds and cashew nuts.
Serve hot.