CHICKEN / main course

MURGH MASTANI BIRYANI

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INGREDIENTS-  1KG CHICKEN(BONELESS BREAST),500 GM MINCED CHICKEN, MAWA 200 GM,NAFIS RICE 600 GM/ANY EXTRA LONG GRAIN BASMATI RICE, 4 TBSP,CURD 300 GM,SALT,OIL,GINGER GARLIC PASTE 5 TBSP,FRIED ONIONS (BERESTA) 4 LARGE,YELLOW FOOD COLOUR,SAFFRON,MILK 2CUP,6 POTATOES,3-4 BOILED EGGS, TURMERIC POWDER 1TBSP,2 LARGE ONION CHOPPED,4 TBSP CHILLI POWDER, 200 GM GHEE,2 TBSP KASHMIRI MIRCH POWDER,2 GREEN CHILLIES,4-5 ALOO BUKHARA,2TBSP GARAM MASHALA POWDER,ROSE WATER,KEWRA WATER,1TBSP CARAWAY SEEDS,1TBSP WHITE PEPPER,2 BAY LEAF, CINNAMON STICK,MACE,NUTMEG,SMALL CARDAMOM 8-10,2 BLACK CARDAMOM,5 CLOVES,3 TBSP LIME JUICE,2TBSP CUMIN & CORIANDER POWDER.

PROCESS

              CHICKEN

  1. MARINATE THE CHICKEN BREAST WITH CURD,GINGER GARLIC PASTE,CHILLI POWDER,BIRYANI MASHALA(STORE POT OR HOME MADE),SALT,CUMIN & CORIANDER POWDER FOR OVERNIGHT.MIX SALT,CORIANDER CHOPPED,CHILLI POWDER WITH MINCED MEAT AND STUFF INTO BREAST AND GIVE IT A ROUND SHAPE BY COVERING WITH A FOIL PAPER.BOIL IT 20 MINS IN HOT WATER.
  2. HEAT OIL & GHEE IN A PAN.ADD BAYLEAF,CINNAMON STICK,SLICED ONION & SAUTE 4MINS.
  3. ADD MURGH MASTANA (UNWRAPPED) AND TURMERIC POWDER & COOK FOR 20 MINS.THEN ADD HOT WATER & COOK IT .(90%).
  4. SEPARATE CHICKEN FROM GRAVY (TAAR) & KEEP ASIDE.

POTATO

  1. FIRST BOIL POTATOES AROUND 60%.
  2. THEN KEEP IT IN YELLOW WATER(WATER WITH PINCH OF YELLOW FOOD COLOUR) FOR 10 MINS.
  3. NOW FRY REST OF 40% IN PAN WITH A LITTLE OIL.

RICE

  1. SOAK THE RICE FOR 45MINS-1HR IN WATER.
  2. TAKE WHOLE GARAM MASHLA WRAPPED IN A CLOTH & POUR IT INTO WATER & LIME JUICE 1TBSP & BOIL THE RICE IN WATER NEAR ABOUT 70%.
  3. COOL DOWN THE RICE & TAKE CARE ABOUT THAT IT MUST NOT BE BROKEN.

BIRYANI MASALA

                                1. DRY ROAST 2 BAY LEAF,4-5 CLOVES,CARAWAY SEEDS & WHITE PEPPER 1TBSP EACH,1/2’’ MACE,1/10TH WHOLE NUTMEG,2 BLACK CARDAMOM,4 SMALL CARDAMOM,2 CINNAMON STICK.                                                               

2.   MAKE POWDER OF THESE IN MIXER.

FINAL DUM

  1. TAKE A PATIA OR BIG HUNDI.GREESE GHEE INSIDE AROUND IT.POUR 2TBSP LEMON JUICE,4 ALOO BUKHARA,3-4 TBSP GARAM MASHLA POWDER,PREVIOUSLY COOKED CHICKEN  GRAVY(TAAR),50 GM GHEE,1CUP MILK,SALT,CHICKEN DUMPLINGS,POTATOES,FRIED ONIONS(BERESTAA),BIRYANI MASHLA 1TBSP.
  2. NOW MAKE 1ST LAYER OF RICE ON THIS.SPRINKLE FEW DROP YELLOW WATER BY HAND ON THIS RICE & DILUTED SAFFRON.ADD SOME MAWA & GHEE.
  3. NOW MAKE 2ND LAYER OF RICE WHICH MUST BE OF WHITE IN COLOUR.SO,PLEASE DON’T USE ANY COLOUR OR SAFFRON.ADD SOME MAWA,GHEE,1CUP MILK,EGG.SPRINKLE ROSE & KEWRA WATER.
  4. KEEP IT ON A LARGE KADHAI WITH WATER & CLOSE THE LID WITH CLOTH OR ATTA & CLOSE THE LID.
  5. COOK FOR AROUND 10-15 MINS DEPENDING UPON RICE IN SLOW FLAME.SWITCH OFF FLAME.
  6. OPEN LID & PUT A LONG STICK INTO RICE & SEE IF THE GRAVY HAS DRIED UP.
  7. SERVE HOT “THE ROYAL KOLKATA CHICKEN BIRYANI”.

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HAPPY COOKING………….

SAYAN MAJUMDER…………..

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