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Lucknow Murgi Biryani

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!
Print Recipe
Prep Time 40 minutes
Cook Time 5 hours
Servings: 4
Course: Dinner
Cuisine: Indian
Ingredients Equipment Method

Ingredients
  

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

Equipment

  • sauce pan for rice
  • sauce pan for chicken

Method
 

  1. For rice: Heat the oil in a pan and fry the cloves, peppercorns and cinnamon. Keep stirring until the spices begin to change color. Then add the garlic and ginger and stir.
  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: Mix the chicken with the yogurt, cream, salt, ginger, garlic, cumin, cayenne and turmeric powders.
  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. :)