How to make Murgh Noormahal Biryani
Wash and soak the rice for at least 30 minutes. To cook the rice, bring surplus water to boil in large pan. Take a piece of soft cotton cloth. put 4 cloves, 4 green and a black cardamoms, 3 cinnamon stick, a bay leaf, black pepper corns, nutmeg, a mace in and make a bundle of this.
Now, drop this bundle in the water and it is going to release flavour as much as it can. Also add oil, caraway seeds, chopped coriander leaves and good amount of salt. Don’t worry about adding salt. Because most of the salt will go off while draining water from rice. Let it boil for sometime.
Put the rice in the boiling water and cook when 80 per cent is done and keep aside. To make koftas, put the egg, coriander powder, cumin powder, turmeric, garam masala, black pepper, corn flour, 1 teaspoon of both ginger and garlic paste, salt to taste and a tablespoon of oil in ground chicken and mix well.
Grease your palm with a little oil. Make small balls out of the chicken mix. Heat 3 tablespoons of oil in a pan. Now leave the koftas in the hot oil. Fry until the koftas turn to nice and golden brown.
Next to make kofta gravy, in the same oil and pan, add 3 cardamom, 3 cloves, a cinnamon stick, 2 bay leaves and 1/2 teaspoon whole cumin. Let the spices ooze out their aroma. Then add thinly sliced onions. Saute for few minutes until it turns to light golden brown.
Add chopped green chilies, 1 teaspoon of garlic paste, 1 teaspoon of ginger paste. Give a really nice mix and saute for few minutes. Next goes chopped red tomatoes. Close the lid and allow the tomatoes to be soft.
Now put all the dry spices, red chili powder, 2 teaspoon coriander powder and shahi biryani masala followed by yogurt. Stir well and cook until the oil and spices separate.
Once done, add saffron in the milk and mix well. Add this mixture into the pan. It will just spike up the deliciousness to another level. Bring the sauce to a good boil. Adjust the seasoning.
Next throw in koftas and cook in the gravy for another 5 minutes on low heat. Let the koftas absorb the juice from the gravy and become more tasty and tender. The sauce should be thick.
Finally sprinkle some coriander on the top and that’s it. Kofta gravy is done. Let’s start layering biryani. Grease the pot with little ghee. First will go pre-cooked rice and spread evenly.
Then goes in chicken kofta along with gravy. Basically the meat layer will be in middle so that bottom layer become nicely masala coated. Again spread evenly.
Now add remaining half rice for layer on the top of kofta. Top on crispy onion fry, pure ghee, kewra water, and some coriander leaves.
Seal the top with foil paper. Make sure no steam can come out from the pot. Put a tawa on the cook top and place biryani pot. As the rice is on bottom layer, so be very careful so it doesn’t get burn from the bottom. Cook on simmer for 15 minutes.
After that, the biryani is done. Serve with raita.