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RECIPE
18 INGREDIENTS9 STEPS1hr 15min

Bhune Murgh ki Biryani (Roasted Chicken Biryani)

4.0
3 Ratings
The Bhune Murgh ki Biryani is a one-pot comfort meal, rich, flavourful and homey. The flavours tease the palette and the chicken is beautifully spiced.
Bhune Murgh ki Biryani (Roasted Chicken Biryani) Recipe | SideChef
The Bhune Murgh ki Biryani is a one-pot comfort meal, rich, flavourful and homey. The flavours tease the palette and the chicken is beautifully spiced.
Passionate About Baking
Food writer, stylist, photographer, traveller, dog lover, obsessed baker, 'locavore' by design.
https://www.passionateaboutbaking.com/
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Fulfilled by
Passionate About Baking
Food writer, stylist, photographer, traveller, dog lover, obsessed baker, 'locavore' by design.
https://www.passionateaboutbaking.com/
1hr 15min
Total Time
$7.45
Cost Per Serving

Ingredients

US / METRIC
Servings:
4
Serves 4

Rice

5 1/4 cups
8
Green Cardamom Pods , ground
to taste
around 2 Tbsp

Chicken

2.2 lb
diced into bite-size pieces
1/2 cup
Fresh Ginger , grated
6 cloves
Garlic , minced
1/2 Tbsp
Ajwain Seeds
(Carom Seeds)
5
Onions
diced then ground into a paste
1/3 cup
Cashew Nuts
2 Tbsp
Poppy Seeds , ground
1/3 cup
Garam Masala
3 Tbsp
Kashmiri Red Chili Powder

Fried Onions

1/4 cup
3
Onions , sliced

For Layering

1/2 cup
Warm  Milk
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Nutrition Per Serving

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CALORIES
2011
FAT
73.0 g
PROTEIN
62.4 g
CARBS
273.9 g

Author's Notes

To grind the onions into a paste, you can use a food processor to mimic a more laborious grinding process.

Cooking Instructions

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Step 1
Wash and soak Basmati Rice (5 1/4 cups) for an hour.
Step 2
Meanwhile, boil some water in a vessel and add Salt (to taste) , Ground Black Pepper (to taste) , and Ground Green Cardamom Pods (8) to it. After the rice has soaked, add it to the water. Once the rice is 3/4th cooked, drain it and keep aside.
Step 3
Add the strands of Saffron Threads (5) to the Milk (1/2 cup) and set aside to soak.
Step 4
Heat Clarified Butter (1/4 cup) in a deep wok and fry the sliced Onions (3) until golden brown. Drain and reserve.
Step 5
Heat remaining clarified butter (adding more if required) in a deep kadhai or wok and add grated Fresh Ginger (1/2 cup) , Garlic (6 cloves) , and Ajwain Seeds (1/2 Tbsp) . Ad the garlic gets brown, add the Ground Onions (5) .
Step 6
Mix in the Cashew Nuts (1/3 cup) and Poppy Seeds (2 Tbsp) and continue to fry. Sprinkle Garam Masala (1/3 cup) and Kashmiri Red Chili Powder (3 Tbsp) and mix it well. Cook until the fat starts showing at the surface, adding a splash of water occasionally as required if it looks too dry.
Step 7
Add the Tyson® Chicken Breasts (2.2 lb) and let it cook over high heat for 5 minutes, then covered and simmer for about 15 minutes, stirring occasionally, until chicken is cooked through.
Step 8
Once the chicken is cooked, add the rice to cover the chicken masala. Drizzle the saffron and milk mixture over the top, along with some Clarified Butter (2 Tbsp) and the fried onions. Cover the lid and cook on low for 15 minutes.
Step 9
Remove the lid and serve in bowls! I like to serve it with some garlic yogurt.
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Nutrition Per Serving
Calories
2011
% Daily Value*
Fat
73.0 g
94%
Saturated Fat
22.8 g
114%
Trans Fat
0.0 g
--
Cholesterol
169.3 mg
56%
Carbohydrates
273.9 g
100%
Fiber
15.2 g
54%
Sugars
16.2 g
--
Protein
62.4 g
125%
Sodium
1707.1 mg
74%
Vitamin D
0.5 µg
2%
Calcium
254.8 mg
20%
Iron
8.7 mg
48%
Potassium
1177.6 mg
25%
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