Methi Murgh Biryani
A hyderabadi dish where, Chicken Yakhni cooked with Fenugreek leaves, layered with Rice.
Servings Prep Time
8people 10minutes
Cook Time Passive Time
30minutes 40minutes
Servings Prep Time
8people 10minutes
Cook Time Passive Time
30minutes 40minutes
Ingredients
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.