Methi Murgh Biryani

For the huge variety of Biryanis that I have cooked, I sometimes feel I should make a separate section for “Hyderabadi Biryanis”. The city is as popular for Biryanis as much as its for Falakhnuma Palace. Talking about Falakhnuma palace, though I am from the state of Forts and Palaces, Falakhnuma happens to be one palace that I would want to visit only because my favorite actor, Salman Khan had his sister married there and that’s when I was in love with the interiors.

Hyderabad does excite me for food, not just Biryanis but Haleem and samosas too. I love watching food shows and one such had details of a famous joint who cook their Haleem all day in nuemerous different large size pots only to last 2 hours. Its that popular and I am sure super delicious. Hyderabad has at least 20 kinds of different Biryanis but I think its more for the Hyderabadis to understand and for the rest of the world, its just Hyderabadi Biryani. I love to cook the different recipes of Hyderbadi Biryani. They are all so distinct from one another that tasting them is any Biryani lover’s dream come true.

Each Biryani is so distinct and as much as I read more, the ingredients that makes each Biryani stand out are so simple and yet make the Biryani so exclusively delicious.

This Biryani is very delicious and the flavor of Fenugreek adds a very different taste to the Yakhni. This Biryani actually is one of my older son’s favorite Biryanis, who loves kebabs and honestly isn’t a big fan of Biryani. This is a great recipe for people who enjoy their Biryani spicy or masaledaar. It tastes best with Dalcha and Onion Raita. Since, the Biryani is high in spices, you would want to serve it with something that mellows down the spice level.

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Methi Murgh Biryani

A hyderabadi dish where, Chicken Yakhni cooked with Fenugreek leaves, layered with Rice.

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Cuisine

Indian, Mughlai

Prep Time

10 minutes

Cook Time

30 minutes

Passive Time

40 minutes

Servings

people MetricUS Imperial

Ingredients

• 2 Lbs Chicken [with bones] cut to medium to small size pieces
• 1/4 cup olive oil
• 2 TBSP Ghee
• 4.5 cups Long grain Basmati Rice washed and soaked for 20 minutes
• 1 tsp Caraway seeds 1/2 tsp for yakhni + 1/2 tsp for Rice
• 2 No. Star Anise
• 2 No. Bay leaves
• 1 No. Cinnamon medium size
• 5 No. Onions sliced
• 3 TBSP Ginger garlic paste
• 5 TBSP Dry Fenugreek Kasoori Methi
• 1 TBSP Red chili powder
• 1/2 TBSP Turmeric Powder
• 1 TBSP Coriander powder
• 1 tsp Garam Masala Powder
• 4 No. Tomatoes chopped
• 1 cup Coriander leaves chopped
• 10 No. Green chilies sliced
• 3/4 cup Yogurt whisked
• 3 TBSP Screw pine water kewra water
• 1/4 tsp saffron strands
• 2 TBSP Lemon juice

Cuisine Indian, Mughlai Prep Time 10 minutes Cook Time 30 minutes Passive Time 40 minutes Servings people MetricUS Imperial Ingredients 2 Lbs Chicken [with bones] cut to medium to small size pieces 1/4 cup olive oil 2 TBSP Ghee 4.5 cups Long grain Basmati Rice washed and soaked for 20 minutes 1 tsp Caraway seeds 1/2 tsp for yakhni + 1/2 tsp for Rice 2 No. Star Anise 2 No. Bay leaves 1 No. Cinnamon medium size 5 No. Onions sliced 3 TBSP Ginger garlic paste 5 TBSP Dry Fenugreek Kasoori Methi 1 TBSP Red chili powder 1/2 TBSP Turmeric Powder 1 TBSP Coriander powder 1 tsp Garam Masala Powder 4 No. Tomatoes chopped 1 cup Coriander leaves chopped 10 No. Green chilies sliced 3/4 cup Yogurt whisked 3 TBSP Screw pine water kewra water 1/4 tsp saffron strands 2 TBSP Lemon juice

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Instructions

1. Take oil in a pan. Add shahi zeera, dalchini and 1 bay leaf. Let them splutter.

   
2. Add sliced onions, add a pinch of salt and cook them till they are golden brown. Now take half the onions out for garnishing.

   
3. Add ginger garlic paste and saute for 2-3 minutes, till the raw smell goes away.

   
4. Add fresh methi or kasoori methi. Saute’ for another 2 minutes. Add ¼ cup water.

   
5. Add Red chili powder and Turmeric Powder. Saute.

   
6. Add tomatoes and cook till tomatoes become soft. Cook for 5 minutes, till the tomatoes are soft.

   
7. Add chicken and also add coriander powder and garam masala [optional]. Add 1/2 cup of water and cover and cook for 10 minutes on medium heat.

   
8. Add a handful of coriander leaves and green chilies.

   
9. Add the remaining fresh methi or kasoori methi. Saute for 2 minutes.

   
10. Add the yoghurt and salt. Cover and cook for another 10 mins on medium heat. The chicken should be completely cooked by now and the gravy should be thick and around 1 cup left....add lemon juice.

    
11. Take a pan, Add ghee. Add shahi zeera, bay leaf and star anise. Let them splutter add 2 Liters of water to the pan.

    
12. Also add 2 Tblsp of kewra water and cardamom powder. Add salt and let the water boil . Add the soaked rice. Let it boil till the rice is half cooked [usually it doesn't take more than 5-7 minutes]. Keep a close look at your rice. When you see grains moving around floating towards the top, it means its almost done. Drain the water and lay the rice on a flat pan.

    
13. Now layer the biryani by rice in the bottom, yakhni and then rice.

    
14. You can add strands of saffron in kewra/ screw pine water . Add it in dots on the rice. Garnish with remaining coriander leaves, 1 TBSP of kasoori methi and the fried onions. If putting it in the oven, let the oven heat up to 300F and leave it in for 40-50 mins. If on gas, let it dumm on high flame for 5 mins and then on low-medium for another 30 mins. Try to keep the biryani pot on a tawa so it does not come in direct contact with the flame.

    
15. Serve with dalcha. ENJOY!!!!

    

Recipe Notes

• You can also use Fresh fenugreek for this dish. If using fresh fenugreek leaves, double the amount.