Matka Murgh Dum Biryani

Ingredients

• 700 gms. chicken, cut into medium size
• 1 1/2 cups basmati rice, soaked for 30 minutes
• 1/2 cup fried onions
• 2 cups thick buttermilk
• to taste salt
• 1/2 tsp. turmeric powder
• handful coriander & mint leaves, chopped (save some for later use)
• 1 tsp. garam masala powder
• 1 tbsp. ginger-garlic paste
• 2-3 tbsp. ghee
• 2 green chilies, chopped
• 1 tsp. red chili powder
• 1 pinch nutmeg powder
• 1 tbsp. coriander-cumin powder
• 1 " cinnamon stick
• 3-4 green cardamoms
• 5-6 cloves
• 1 mace
• 1-2 bay leaves
• 2 star anise
• 1 small piece pathar ke phool
• pinch saffron strands soaked in 1 tbsp. water
• 1 hard boiled egg, cut into half
• few chopped cashews to garnish
• mint leaf to garnish

Steps

1. Marinate the chicken with all the above mentioned ingredients, starting from fried onions to coriander-cumin powder for 2-3 hours.
2. Bring sufficient quantity of water along with (1 tbsp. salt, cinnamon, cardamoms, cloves, bay leaves, mace, star anise & pathar ke phool) to a boil. Add the drained rice and cook for 3-4 minutes till half done. Drain and keep aside.
3. Transfer the marinated chicken into the greased pot. (Save some marination for later use).
4. Then spread a layer of the rice, followed by the fried onions, coriander-mint leaves,
5. Boiled eggs, saffron & leftover marination.
6. Close the matka (clay pot) with an aluminium foil and place the lid over it. Cook on a high flame for 10 minutes. Then simmer on a low flame for 8-10 minutes.
7. Then transfer the contents to a serving dish and garnish with chopped cashews and mint leaf. Serve them hot with raita.