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Murgh Aloo Bukhara Biryani


Jul 05, 2017

PREPARATION TIME

COOKING TIME

SERVES

2-4

PREPARATION LEVEL

Easy

Love potatoes in your biryani? Try this delicious Murgh Aloo Bukhara Biryani!

INGREDIENTS

    For Rice -
    1 cup rice
    2 cups water (to soak)
    For Chicken Marinade -
    500 gms chicken
    1 tsp garlic paste
    1 tsp red chilli powder
    1 cup curd
    For Fried Onions -
    2 tbsp oil
    3 onions sliced
    For Chicken Gravy -
    2 tbsp oil
    Marinated chicken
    Salt to taste
    1 cup fried potatoes
    1 cup plum chopped
    For Biryani -
    Parboiled rice
    1/2 cup fried onions
    Coriander leaves
    Mint leaves
    1 tbsp ghee

DIRECTIONS

1. In a bowl, add 500 gms chicken, 1 tsp garlic paste, 1 tsp red chilli powder and 1 cup curd. Mix well, keep aside for 5-6 hours to marinate.

2. In another bowl, take 1 cup basmati rice and add 2 cups water. Keep aside to soak for 15-20 mins.

3. Once the rice is soaked, parboil the rice and keep aside.

4. Heat a pan, add 2 tbsp oil, 3 onions sliced and cook till they turn completely brown. Remove in a bowl and keep aside.

5. In the same pan, add 2 tbsp oil and marinated chicken. Cook for 5 mins then add salt to taste. Cover and cook for 5-10 mins.

6. Remove the lid and cook for another 2-3 mins, add 1 cup fried potatoes and 1 cup plum chopped. Cook for 5 mins.

7. Add parboiled rice, 1/2 cup fried onions, coriander leaves, mint leaves and 1 tbsp ghee. Cover and cook for 15-20 mins.

8. Biryani is ready to serve.

 

 

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