Safed Murgh Biryani

{Ramadan Special} – Safed Murgh Biryani by Afroz of ‘World Cafe For U’

In India, biryani’s play major role on Iftar table. No iftar dinner party is complete without serving biryani. I find making biryani as an easy escape compared to mundane task of making different dishes for iftar or seher. There are so many different varieties of biryani’s, and in today’s post Afroz of World Cafe For U has come up with lip smackingly delicious Safed Murg Biryani. Afroz is lawyer by profession and chef by heart. Do stop by Afroz’s blog to explore her world of food. Thank you Afroz for being part of this event and introducing us to this wonderful recipe of Safed Murgh Birynai.

Ramadan just few days away… and I would like to explain it in short as what actually it is and how do we practice fasting. Ramadan is 9th month of Islamic calendar. It is the scared month of Islam, as in this month Allah had revealed the holy book of Quran, as guidance for mankind. During Ramadan we seek mercy and forgiveness from Allah.

Muslim all over the world observes fast from dawn to sunset, we refrain from all pleasures of material world along with water and food. We begin our fast by eat suhoor before sunrise and break our fast with iftar at sunset. Normally we break our fast with dates and water but followed with all the delicacies

At the end of holy month we celebrate Eid ul fitr also called Ramadan Eid by many.. I try and provide well balanced meals to my family during fasting….Here I would like to share one of my favourite recipe i make during Ramadan and its loved by all. Safed Murgh Biryani; by name itself you know it white biryani  This biryani is not masaledar like our other traditional Biryanis but nice and delicate but full of flavor.

Safed Murgh Biryani

INGREDIENTS:

• 3 Onions
• 1 tbsp. whole Garam masala
• 500 gms. boneless Chicken
• 12-15 Almonds
• 6-8 Green chilies
• 10-12 Cashew nuts
• 1 tbsp. Ginger garlic paste
• 200 gms. Yogurt
• 100 fresh Cream
• Salt to taste
• 1 tsp white Pepper powder
• 1/2 tsp green Cardamom powder
• 1/2 cup Ghee
• ½ cup Fresh milk
• 1 cup Oil, to fry onion
• 3 tbsp. chopped Mint leaves
• Chopped Coriander leaves
• Saffron strands
• Rose water
• Kewra water
• 1 pinch Saffron soaked in 1/4 cup warm milk

TO BOIL RICE:

• 2 cup Basmati rice
• 2-3 Green chilies
• 2 tbsp. whole Garam masala
• 1 tsp Shahjeera
• Salt to taste
• 1 tbsp. Lemon juice

PREPARATION:

• Marinate chicken pieces with yogurt, ginger garlic paste, chopped green chili, salt. Keep it refrigerated for at 3-4 hours.
• Add in 1 cup oil in the pan and in sliced 1 onion. Fry it till they are golden brown. Take them out on a tissue paper and keep it aside.
• Soak the almonds and cashew nuts and remove the skin if almonds. Make coarse paste of both and keep it aside. Boil remaining two onions and make paste.
• In a wok add 1/2 cup ghee and add whole garam masala and let it get aromatic then add boiled onion paste and sauté for couple of minutes. (We don’t want to give colour to onion paste)

• Add marinated chicken in the wok and over high flame bhuno the chicken and masala until the water dries up.
• Add white pepper powder and green cardamom powder and stir well. Reduce the heat and cover with the lid and let the chicken simmer for 4-5 minutes or until chicken is almost cooked.
• Stir in fresh cream and almond and cashew nuts paste and cook it until the oil starts separating and chicken is ready.  Soak rice for at least 1-2 hours.
• In the big vessel boil water and add green chilies, salt, whole garam masala, lemon juice, shah jeera and add soaked rice.

• Let the rice cook and once the rice is 80 percent cooked drain the water and keep the rice in colander so that no water is left.

• Now that both rice and chicken is cooked we will do the final step of layering the Biryani and putting it on dum.
  Grease the thick bottom vessel arrange a layer of rice sprinkle fried onion, chopped coriander and mint leaves followed by chicken keep repeating the layers.

• Last layer will be rice, on top garnish with fried onion, coriander leaves, squeeze of lemon, saffron soaked in warm milk, rosewater and kewra water.

• Cover rim of vessel with dough or aluminum foil and place the lid firmly so that the steam does not escape.
• Keep the vessel on tava on low heat and let it cook for 15-20 mins.

• Serve hot with Raita.

You can find Afroz @ Facebook|Instagram

Find more Ramadan Special recipes of this year @ Joy From Fasting To Feasting – X.