Murgh Noormahal Biryani | Sanjeev Kapoor Khazana

Flavourful rice biryani with chicken pieces. A lengthy recipe but if you follow it step by step this one is a sure shot hit.
MURGH NOORMAHAL BIRYANI
Ingredients
750 grams chicken, cut into 16 pieces on the bone
2 tablespoons ghee
1 tablespoon ginger-garlic paste
¼ teaspoon turmeric powder
2 teaspoons Kashmiri red chilli powder
Salt to taste
1 teaspoon garam masala powder
2½ tablespoons biryani masala
1 tablespoon lemon juice
1 tablespoon caraway seeds (shahi jeera)
1 inch cinnamon stick
4 cloves
4-5 green cardamoms
2 black cardamoms
2 medium onions, sliced
1 teaspoon coriander powder
1 inch ginger, cut into thin strips
5 green chillies, slit
¾ cup curd
5-7 fresh mint sprigs + for garnishing
5-7 fresh coriander sprigs
1¼ cups browned onions
2 tablespoons cream
2 tablespoons butter
A generous pinch of saffron, soaked in warm water
½ tablespoon rose water
Whole wheat dough (atta) for sealing
For the rice
2½ cups Basmati rice, soaked
4 green cardamoms
2 black cardamoms
1 bay leaf
4 cloves
5-7 fresh coriander sprigs
Salt to taste
2 teaspoons lemon juice
Method
1. Mix chicken, ginger-garlic paste, turmeric powder, red chilli powder, salt, garam masala powder, some of the biryani masala and lemon juice in a bowl. Set aside.
2. For rice, boil 2 cups water in a deep non-stick pan, add cloves, green cardamoms and bay leaf. Tear coriander and add alongwith salt and rice. Cover and cook till the rice is half done.
3. Heat ghee in a non-stick pan, add caraway seeds, cinnamon, cloves, green and black cardamoms and sauté till fragrant. Add onions and sauté for five to seven minutes or till well browned.
4. Add the marinated chicken and mix well. Cook on low heat for 10-15 minutes.
5. Add coriander powder, some of the ginger strips and green chillies to the chicken and mix well.
6. Add curd and mix well.
7. Finely chop mint and coriander sprigs and add to the chicken and mix well. Adjust salt and mix well. Cover and cook till the chicken is half done.
8. Drain the half cooked rice and add to the chicken. Add browned onions, remaining biryani masala and mix well.
9. Melt cream and butter in a bowl in a microwave. Add saffron and mix well.
10. Drizzle this on the top of the biryani. Top with remaining ginger strips, salt, rose water and mix well. Tear mint and coriander sprigs and add to the pan.
11. Seal the edges with dough. cook on medium heat for twenty minutes.
12. Let it stand for five minutes. Open the lid and sprinkle on the remaining rose water and browned onions. Garnish with mint sprig
13. Serve hot.
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