Hariyali Murg Biryani

Hey everyone, it is me, Dave, welcome to my recipe page. Today, we're going to make a distinctive dish, Hariyali Murg Biryani. It is one of my favorites food recipes. For mine, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.

Hariyali Murg Biryani is one of the most favored of current trending foods on earth. It's simple, it's quick, it tastes yummy. It is appreciated by millions every day. Hariyali Murg Biryani is something that I have loved my whole life. They are fine and they look fantastic.

Many things affect the quality of taste from Hariyali Murg Biryani, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Hariyali Murg Biryani delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

Just in addition, the time it takes to cook Hariyali Murg Biryani estimated approx 40 min.

To get started with this recipe, we must first prepare a few ingredients. You can cook Hariyali Murg Biryani using 47 ingredients and 30 steps. Here is how you cook that.

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Hariyali Murg Biryani is a delicious and aromatic dish, made using basmati rice, spinach, fresh herbs and chicken. Throughout India, and I would say in many other countries too, one can find a variety of biryanis with different preparation methods.

There are many restaurants serving different biryanis, whether veg or non veg. Many a times we get a green chicken biryani, which I have always loved. That’s the reason I thought of making this chicken biryani using spinach and particularly the aromatic kasuri methi, which in fact imparts it’s unique flavour to the dish!

Ingredients and spices that need to be Prepare to make Hariyali Murg Biryani:

1. 350 gms Chicken
2. 3 Boiled Potatoes
3. 3 Boiled Eggs optional
4. 2 1/4 cups Basmati Rice
5. 1 1/2 tbs Fresh Cream/Malai
6. to taste Salt
7. 4 tbs Homemade Ghee (Clarified Butter)
8. For The Birista :
9. 4 Large Onions (5 cups Thinly Sliced Onions… Approx)
10. For frying Oil
11. For The Green Paste :
12. 1/2 bunch Paalak (2–2 1/2 cups tightly packed Spinach Leaves)
13. 3/4 cup Coriander Leaves (Dhaniya Patta/Kothimbir)
14. 3/4 cup Mint Leaves (Pudina)
15. 3-4 Green Chillies…. To be adjusted as per preference
16. For The Marinade :
17. 1 1/4 cups Fresh Curds (Yoghurt)
18. as needed Ground Green Paste
19. 5 tbs Kasuri Methi (Dried Fenugreek Leaves)
20. 2 Medium Tomatoes…. Roughly Chopped
21. 1 tbs Ginger Garlic Paste
22. 3 tsp Coriander Powder
23. 3 tsp Garam Masala Powder
24. 1 1/2 tsp Kitchen King Masala…. Optional (Brand Everest)
25. 1/2 tsp Turmeric Powder
26. 1 tsp Red Chilli Powder
27. 1/2 of the birista
28. For Cooking The Rice :
29. 2 ltr Water
30. 1 Clove
31. 1 Cardamom
32. 2 Black Peppercorns
33. 1 piece Cinnamon (1″ Each)
34. 1/2 tsp Cumin Seeds
35. 2 1/2 tsp Salt
36. 2-3 tsp Lemon juice
37. For The Tempering :
38. 1 cup Oil
39. 2 tsp Cumin Seeds
40. 2 Cloves
41. 2 Green Cardamoms
42. 1 Black Cardamom
43. 4 pieces Cinnamon (1″ each)
44. 1/4 Mace
45. 4 Black Peppercorns
46. 2 Bay Leaves
47. 1 1/2 tsp Ginger Garlic Paste

Instructions to make to make Hariyali Murg Biryani

1. To make Hariyali Murg Biryani, first clean and wash the chicken thoroughly in clean water. Cut into pieces of desired sizes.
2. For the birista, fry the sliced onions in hot oil till crisp and slightly browned. Drain and set aside.
3. Grind together the ingredients mentioned for the green paste using a very tiny quantity of water, if required.
4. Mix the ingredients mentioned for marinade and add to it the drained chicken pieces. Mix well and set aside for about 1-2 hours.
5. The chicken can be marinated and refrigerated overnight. But in this case, the green paste, tomatoes and the birista should be added only an hour before cooking.
6. Wash and soak the basmati rice in clean water for about half an hour.
7. Heat 2 ltrs of water for cooking the rice. Add to it the whole spices mentioned and the salt.
8. When it reaches a rolling boil, drain the soaked rice grains and add them to the water.
9. Keeping the flame high, stir with a ladle. Add the lemon juice to it.
10. When the water starts boiling again, reduce the flame to medium, such that there is a slight boil to the water.
11. Keep checking the rice, but do not stir much. When the grains are half cooked, drain rice and set aside.
12. To cook the chicken, heat oil in a saucepan and add the whole spices to it. As soon as they splutter, add the ginger garlic paste and saute.
13. Add the chicken pieces alongwith the marinade. Keeping the flame high, keep stirring constantly till it reaches a boiling point.
14. Cook covered stirring occasionally. When the chicken is almost cooked, uncover and cook on high flame.
15. Cut the boiled potatoes into half and make vertical insicions on the boiled eggs. Add to the gravy and mix.
16. The mixture will gradually release some oil and will thicken up a bit. Add the cream and mix.
17. At this stage switch off the flame and set the chicken aside.
18. Keep a thick griddle on the gas stove and start heating it on low flame for the dum.
19. In the meantime, start layering the rice and chicken in a thick bottomed pan.
20. Spread some gravy at the bottom of the pan. Layer it with about half the cooked rice.
21. Spread some birista over it and some homemade ghee too.
22. Now, spread the cooked chicken mixture along with the pieces, potatoes and eggs over the rice.
23. Reserve a small quantity of the gravy for the topmost layer.
24. Spread the remaining rice over the chicken mixture and give it a slight press.
25. Spread some homemade ghee on this layer and then the reserved gravy. Sprinkle the remaining birista on top.
26. Cover with a foil and close the lid tightly over the pan. If desired place some weight over the lid.
27. Place this pan on the hot griddle and increase the flame to high.
28. Cook the biryani on dum on high flame for about 5 minutes and then on low flame for about 10 minutes.
29. While serving, scoop out the biryani from the sides so that all the layers can be served. Else, just give it a light mix and serve.
30. Serve this delicious, aromatic Hariyali Murg Biryani topped with some homemade ghee alongwith some salad and the deliciously cooling Boondi Raita by the side, for your parties or celebrations!

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So that is going to wrap this up with this exceptional food Steps to Prepare Award-winning Hariyali Murg Biryani. Thank you very much for your time. I am sure you can make this at home. There is gonna be interesting food in home recipes coming up. Don't forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!