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Lucknow Murgi Biryani

From the Kitchen of Mark and Laura Goadrich,
2003-10-14
Indian Chicken Curry dish, from the Indian Spice Kitchen. We made this as part of our Indian Week. We modified it from the original and added the saffron and milk to the curry sauce while cooking. Tasted great!
Prep Time:
 40 minutes

Cook Time:
 1.5 hours

Categories:
 Indian
 Dinner

Yields:
 4

Ingredients

4tablespoons olive oil,
4 cloves,
8 black peppercorns,
1 1/2inch cinnamon stick,
2cloves garlic, peeled
1 1/2inch piece of ginger, peeled
1 2/3cups basmati rice, washed
salt,
10ounces boneless chicken, cubed
1 1/3cups yogurt,
4tablespoons light cream,
salt,
1teaspoon ginger, minced
1teaspoon garlic, minced
1teaspoon cumin powder,
1teaspoon cayenne powder,
1teaspoon turmeric powder,
4tablespoons olive oil,
1teaspoon black cumin seeds,
1large leek, chopped
4tablespoons tomato, chopped
2teaspoons garam masala powder,
pinch saffron strands,
1teaspoon milk,

Equipment

  • sauce pan for rice
  • sauce pan for chicken

Directions

  1. For rice:
  2. Drina the rice and add to the mixture with 2 1/2 cups hot water. Season with salt and mix well.
  3. Cook until soft and fluffy then drain. Remove and discard the ginger and garlic. Keep warm.
  4. To make Curry:
  5. Heat the oil, add the onion and cook until brown, then add the tomato and garam masala. Cook until blended and add the chicken mixture.
  6. Stir-fry until the oil separates, then add the saffron and milk. Reduce the heat and cook until the chicken is tender.
  7. Serve on rice, enjoy! Watch out for cooked peppercorns. :)