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Recipe card – Methi aur Murgh Biryani Fenugreek-scented Chicken Biryani

Another great recipe! HERE.

Methi aur Murgh Biryani Fenugreek-scented Chicken Biryani

SERVES 6–8

120ml vegetable oil 2 onions, finely sliced 2 tablespoons

ginger-garlic paste 100g fresh fenugreek leaves,

coarsely chopped 1 teaspoons salt teaspoon ground turmeric

1 teaspoons red chilli powder 2 tomatoes, chopped 800g

boneless, skinless chicken thighs 4 green chillies, slit lengthways

350ml chicken stock or water 1½ teaspoons garam masala

2 teaspoons dried fenugreek leaves

FOR THE RICE

400g basmati rice, rinsed, soaked in water for 20 minutes, then drained teaspoon royal cumin seeds 1 tablespoon salt 2 black cardamom pods (or green if you can’t find black) 2 bay leaves juice of lime

TO SERVE

100ml milk 30ml single cream 50g butter 2 hard-boiled eggs, sliced (optional)

METHOD

Start by cooking the rice. Pour 1.5 litres of water into a pan, add the royal cumin seeds, salt, cardamom pods and bay leaves. Bring to the boil, then add the rice and lime juice and cook for 6–7 minutes until the rice is two-thirds cooked. Drain it and let it cool on an open flat tray. Start on the chicken next. Reserve 1 tablespoon of the oil and heat the rest in a heavy-based pan. Add the sliced onions and cook over a medium heat for 8–10 minutes until golden brown. Next add the ginger-garlic paste, stir for 1 minute, then add 2 tablespoons of the chopped fresh fenugreek leaves and stir. Next add the salt, turmeric and chilli powder and cook for a minute or so, sprinkling a little water on if the spices begin to stick or burn. Add the chopped tomatoes and cook for 2–3 minutes. Add the chicken and slit green chillies and cook for 5–6 minutes, then add the chicken stock or water. Reduce the heat to low and cook for another 7–8 minutes until the chicken is cooked and about 350ml liquid remains in the pan. Add the garam masala and the remaining fenugreek leaves, both dried and fresh. Cover with a lid and set aside for a couple of minutes. To assemble, take a wide pan with a tightly fitting lid and smear the remaining tablespoon of oil over the base. Spread half the cooked rice in the pan, then layer the chicken and gravy over. Cover with the remaining rice. Sprinkle over the milk and cream and dot the rice with the butter. Place the lid on, and cook for 2–3 minutes over a medium heat, then reduce the heat to low and cook for 10 minutes until the rice is steaming. Leave to rest for 5 minutes more. Uncover and serve garnished with sliced hard-boiled egg if you wish, and with yoghurt raita.

FOR THE YOGHURT RAITA

200g plain yoghurt 1 tsp cumin seeds 1 tsp salt 1 tsp sugar

Juice of 1 lemon

Either: – Diced cucumber – Pomegranate seeds – Diced pineapple

Whisk together the yoghurt with the rest of the raita ingredients, then pass through a sieve to lose any lumps. Stir in cucumber, pomegranate seeds or pineapple. Cover and chill until required.

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