Kashmiri Murgh Akhrot Biryani

This dish is cooked with Chicken/ Murgh and Yogurt on slow fire. Dry fruits like raisins and walnuts native to the beautiful state of Kashmir, add a distinctive flavor to it.

As the month of Ramadan begins all over the world, Biryani is a feasting dish perfect for Ramadan Iftaars, the celebration that rounds up Ramadan. A biryani of some description is always a regulation dish at celebrations, and the Kashmiri version is one of the many that needs to be a part of the Muslim tradition.

This version of Biryani is often preferred as it is rich and made even more special by the use of raisins and walnuts. I believe making different versions of Biryani also has a lot to do with the status of the family, this dish is judged by both the quantity and the array of nuts and dried fruits included.

I have always loved movies based in Kashmir ki waadiyaan. The idea of romance on a row boat is very fascinating. On one side, where the Gandola rides in Venice are considered romantic, my idea of romance still goes back to the beautiful shikaara rides with flowers around. I really wish to take that ride with Mr. Parveez some day. Till then, trying to cook cuisines from my favorite places is something I enjoy doing.

The first time I tried the Kashmiri Murgh Akhrot Biryani was one of my Friday Iftaars. Though I try to stay away from experiments during Ramadan, Friday Iftaars are a different story. My tables are lavish and my dastarkhaan has food in large variety and quantity to feed the whole army. My kids love our Friday Iftaar and somewhere look forward to Ramadan, for the lavish Friday Iftaar.

This dish has a lot of influence from the Persians. Most persian dishes are made using loads of dry fruits and nuts with meat, but with the addition of spices, the flavor of the dish changes, hence makes a Kashmiri Biryani.

This Biryani seemed rich in flavor as I mentioned before. The spice level is less, since the region of Kashmir has most of their spices come in from Saffron and cinnamon than chili. Its very pleasing to the eyes since the presentation has loads of raisins and walnuts garnished. In all, a fabulous dish and very flavorful.

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Kashmiri Murgh Akhrot Biryani

Walnuts, Raisins and chicken cooked together with Rice, from the beautiful state of Kashmir.

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Cuisine

Indian, Mughlai

Prep Time

15 minutes

Cook Time

50 minutes

Passive Time

30 minutes

Servings

people MetricUS Imperial

Ingredients

• 1 Kg Chicken [with bones] cut to medium to small size pieces
• 1.5 cups Yogurt whisked
• 1/2 tsp Turmeric Powder
• 2 tsp Red chili powder
• 1/4 tsp Nutmeg
• 500 gms Rice Washed and soaked for 20 minutes
• 25 gms Raisins
• 25 gms Walnut
• 3 No. Onions sliced and fried till golden brown
• 2 No. Star Anise
• 2 No. Black Cardamom
• 3 No. Green Cardamoms
• 3 No. cloves
• 1/2 tsp Caraway seeds
• 2 No. Bay leaves
• 2 tsp Coriander powder
• 1 tsp Garam Masala Powder
• 1/2 tsp saffron strands dissolved in half cup milk and orange food color
• 1/4 cup Mint leaves
• 1/4 cup Coriander leaves
• 2 tsp Salt More or less according to your taste
• 1 TBSP Ghee For dotting while assembling
• 1/2 cup Ghee / Oil The recipe uses ghee but you could always opt for Oil, as you prefer

Cuisine Indian, Mughlai Prep Time 15 minutes Cook Time 50 minutes Passive Time 30 minutes Servings people MetricUS Imperial Ingredients 1 Kg Chicken [with bones] cut to medium to small size pieces 1.5 cups Yogurt whisked 1/2 tsp Turmeric Powder 2 tsp Red chili powder 1/4 tsp Nutmeg 500 gms Rice Washed and soaked for 20 minutes 25 gms Raisins 25 gms Walnut 3 No. Onions sliced and fried till golden brown 2 No. Star Anise 2 No. Black Cardamom 3 No. Green Cardamoms 3 No. cloves 1/2 tsp Caraway seeds 2 No. Bay leaves 2 tsp Coriander powder 1 tsp Garam Masala Powder 1/2 tsp saffron strands dissolved in half cup milk and orange food color 1/4 cup Mint leaves 1/4 cup Coriander leaves 2 tsp Salt More or less according to your taste 1 TBSP Ghee For dotting while assembling 1/2 cup Ghee / Oil The recipe uses ghee but you could always opt for Oil, as you prefer

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Instructions

1. Marinate the meat: Mix the Chicken well with Yogurt, Turmeric, Red chili powder, Nutmeg powder and salt. Marinate for half an hour. Add half of the fried onions.

   
2. Cook the Rice: Drain the water out of the soaked Rice. Bring 2 liters of water to a boil with a handful of mint leaves. Add some salt and Lemon juice. Add Rice and cook for around 6-7 minutes, till its two thirds done. Drain the water and transfer the rice to a flat pan.

   
3. In a heavy based pan, heat the ghee or oil, add walnuts and raisins. Fry till the raisins swell up and the walnuts are little golden. Remove and keep aside.

   
4. Now in the same pan, ass black cardamoms, green cardamoms, cinnamon stick, caraway seeds, star anise and Bay leaves.

   
5. Add the marinated Chicken and stir it mixing well with the whole spices and oil.

   
6. Add the Coriander powder and Garam Masala. Stir and fry till all the liquids are absorbed and the chicken turns brown.

   
7. Add around 1/2 cup of water and the remaining fried onions. Mix well and cook covered for around 10-15 mins on low to medium flame. When done the Yakhni should ahve around 1 cup of gravy left.

   
8. Assemble and serve: Spread the par boiled rice over the chicken. Spread saffron milk, fried raisins, walnuts, few coriander leaves and mint leaves. Dot it with ghee.

   
9. Cover the dish with tight fitting lid and cook for the first 1-2 minutes on moderate to high flame and dumm for another 20 minutes on low flame, till the rice is done.

   
10. Serve hot with Pudina Raita.