Murgh Ki Manpasand Biryani

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1 1/2, cups rice
1 chicken (disjointed)
1 tsp saffron strands
2 tbIsps hot milk
6 flakes garlic
2 piece ginger
I thlsp poppy-seeds
I handful each of mint and coriander leaves
4 green and
2 red chilies
2 cups curd
salt to taste
2 tsps gararn masala
1 cup ghee
3 medium-sized onions (minced)
1 cup cream
50 grams mixed nuts (fried and sliced)
25 grams raisins (fried)
4 hard-boiled eggs (halved) silver foil
How to make Murgh Ki Manpasand Biryani


Soak the saffron in milk for about 5 minutes and then crush to a paste. Grind the garlic, ginger, poppy-seeds, mint. coriander and chillies to a paste. Mix the paste into the curd along with the salt and garam masala. Now marinate the chicken in this mixture for 2 hours. Heat the ghee and add the onions and chicken. Cook over a slow fire till the chicken is done. Remove the chicken (from the gravy) and set aside in a serving dish. Now add the rice to the gravy, along with enough water to stand an inch above its level. Bring to a boil, reduce heat and cook till the rice is almost tender and dry. Mix in the cream, saffron, nuts and raisins and cook till the rice is done. Arrange the rice around the chicken. Place the egg halves all around and cover with foil before serving.
Posted By: Shaista, Rawalpindi

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