How to Prepare Yummy Matka Murgh Dum Biryani

Matka Murgh Dum Biryani.

You can cook Matka Murgh Dum Biryani using 25 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Matka Murgh Dum Biryani

1. Prepare 700 of gms. chicken, cut into medium size.
2. You need 1 1/2 cups of basmati rice, soaked for 30 minutes.
3. It's 1/2 cup of fried onions.
4. Prepare 2 cups of thick buttermilk.
5. It's to taste of salt.
6. You need 1/2 tsp. of turmeric powder.
7. It's handful of coriander & mint leaves, chopped (save some for later use).
8. It's 1 tsp. of garam masala powder.
9. It's 1 tbsp. of ginger-garlic paste.
10. You need 2-3 tbsp. of ghee.
11. You need 2 of green chilies, chopped.
12. It's 1 tsp. of red chili powder.
13. Prepare 1 pinch of nutmeg powder.
14. You need 1 tbsp. of coriander-cumin powder.
15. It's 1 of " cinnamon stick.
16. Prepare 3-4 of green cardamoms.
17. You need 5-6 of cloves.
18. You need 1 of mace.
19. Prepare 1-2 of bay leaves.
20. Prepare 2 of star anise.
21. It's 1 of small piece pathar ke phool.
22. It's pinch of saffron strands soaked in 1 tbsp. water.
23. You need 1 of hard boiled egg, cut into half.
24. It's of few chopped cashews to garnish.
25. Prepare of mint leaf to garnish.

Matka Murgh Dum Biryani instructions

1. Marinate the chicken with all the above mentioned ingredients, starting from fried onions to coriander-cumin powder for 2-3 hours..
2. Bring sufficient quantity of water along with (1 tbsp. salt, cinnamon, cardamoms, cloves, bay leaves, mace, star anise & pathar ke phool) to a boil. Add the drained rice and cook for 3-4 minutes till half done. Drain and keep aside..
3. Transfer the marinated chicken into the greased pot. (Save some marination for later use)..
4. Then spread a layer of the rice, followed by the fried onions, coriander-mint leaves,.
5. Boiled eggs, saffron & leftover marination..
6. Close the matka (clay pot) with an aluminium foil and place the lid over it. Cook on a high flame for 10 minutes. Then simmer on a low flame for 8-10 minutes..
7. Then transfer the contents to a serving dish and garnish with chopped cashews and mint leaf. Serve them hot with raita..