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Hariyali Murg Biryani
Hariyali Murg Biryani

Before you jump to Hariyali Murg Biryani recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Choice.

Healthy eating is now a good deal more popular than it used to be and rightfully so. The overall economy is affected by the number of individuals who suffer from diseases such as high blood pressure, which is directly associated with poor eating habits. Although we’re incessantly being encouraged to adopt healthy eating habits, it is also easier than ever to rely on fast food and other convenience items that are not good for us. In all likelihood, a lot of people believe that it takes too much work to eat healthily and that they will need to drastically change their lifestyle. In reality, though, just making some modest changes can positively impact daily eating habits.

The first change you need to make is to pay more attention to what you buy when you do your food shopping as it is likely that you tend to pick up many of the things without thinking. As an example, if you have a bowl of cereal for breakfast, do you ever check to see what the sugar and salt content is before getting it? Consuming a bowl of oatmeal will provide you with the energy to face the day while protecting your heart at the same time. By mixing in fresh fruit, you can make oatmeal taste better and, before you know it, you will have made a positive change to your diet.

Hence, it should be somewhat obvious that it’s not at all hard to add healthy eating to your life.

We hope you got benefit from reading it, now let’s go back to hariyali murg biryani recipe. You can cook hariyali murg biryani using 47 ingredients and 30 steps. Here is how you achieve it.

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