Arabic Murgh Biryani

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Arabic Murgh Biryani

Ingredients used in Chicken Biryani Arabic Makloubeh Rice

• Egg plant(big) – 1 number.
• Lemon juice – 2 tablespoons.
• Ginger garlic paste – 1 tablespoon.
• Oil – 3 tablespoons.
• Salt – to taste.
• Cumin powder – 1 tea spoon.
• Coriander powder – 1 tea spoon.
• Garam masala – 1 tablespoon.
• Chicken stock – 2 cups.
• Basmati rice – 1 cup.
• Chicken – 500 grams.
• Potato(big size) – 1 number.
• Cauliflower florets – 8 numbers.
• Chili powder – 1 tablespoon.

Method:

First marinate the chicken, in a bowl add big pieces of chicken add garam masala, chilly powder, coriander powder, cumin powder, salt, oil, ginger garlic paste, lemon juice, mix it properly, rest for overnight.
Fry the eggplant (sliced), potato (sliced) and cauliflower keep it aside.
Heat oil a pan add marinated chicken, eggplant, potato, cauliflower and then add basmati rice.
Gently pour the chicken stock on the top of the rice, put the lid on and first 5 minutes high flame, 10 minutes medium flame, 20 to 25 minutes slow flame lined with a tawa.
Now take a plate upside down the biryani and serve it.

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