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Murgh Koftey Ki Biryani

Kofte made with minced and spiced chicken. Cooked with basamati rice to make a fragrant biryani. You can serve this biryani with saffron scented garlic raita. A pure Awadhi dish best suited for a lavish dinner party.

Murgh Koftey Ki Biryani Murgh Koftey Ki Biryani


: Team India

Recipe Servings

: 6

Recipe Cook Time

: 1 Hour 30 Minutes

Recipe Rating

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  • 800 g chicken leg, boneless

    2 tsp green chilli, chopped

    8 onions, chopped

    3 tsp ginger, chopped

    4 Tbsp coriander, chopped

    6 eggs

    1 tsp nutmeg powder

    1 tsp mace powder

    200 g mutton kidney fat

    Salt to taste

    2 liter mutton stock

    8 green cardamom

    6 black cardamom

    5 bay leaves

    3 cinnamon sticks

    4 mace, whole

    1 tsp cumin seeds

    1 cup brown onion

    3 Tbsp mint, chopped

    10 green chillies, slit / julienne

    1 kg yogurt

    1/2 tsp saffron

    2 tsp fennel seeds (saunf)

    400g basmati rice, soaked

    1 cup ghee

    1 cup cream

    1 1/2 cups milk (250 ml)


Take pan. Add chicken leg boneless, chopped green chilli, onion, ginger, coriander, eggs, nutmeg powder, mace powder, kidney fat and mix well.

When chicken is cooked, cool down and mince it. Mix really well. Rub properly with salt.

In a pan, take the mutton stock. Add whole spices, brown onion, mint, slit/ julienne green chillies and salt. Simmer.

Make small balls with the chicken mince and blanch in the stock. Keep aside.

In the remaining stock, add yogurt, half the saffron, fennel seeds and salt.

Simmer it nicely and add the soaked basmati rice. Cook for some time.

Add ghee, cream, milk, mint, brown onion and remaining saffron.

Cook rice in dum and serve with blanched chicken mince ball.

Key Ingredients: Chicken, Green Chillies, Onion, Ginger, Coriander Leaves, Egg, Mace, Mutton, Salt, Green Cardamom, Black Cardamom, Bay Leaf, Cinnamon, Cumin Seeds, Mint Leaves, Yogurt, Saffron, Fennel, Basmati Rice, Clarified Butter, Cream




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