Murgh Bara Masala Biryani

Murgh Bara Masala Biryani

Ingredients

• Chicken (Cut into 16 pieces) 1 kg
• Anis star seeds 1 tbsp
• Garlic chopped 1 tbsp
• Coriander seeds 1 tbsp
• Onion chopped 1
• Ginger chopped 1 tbsp
• Salt 1 tsp
• Water 3 cups

Ingredients for Masala

• Chili powder 1 tbsp heaped
• Ginger garlic paste 1 tbsp heaped
• Coriander powder 1 tbsp heaped
• Salt 1 ½ tbsp heaped
• All spice 1 tsp
• Mace ground ¼ tsp
• Nutmeg ground ¼ tsp
• Yogurt 1 cup
• Dried plums 10
• Brown onion ½ cup
• Rice (boiled with 2 tbsp salt) ½ kg
• Lemon juice 2 tbsp
• Green chilies 6 whole
• Coriander leaves 2 tbsp
• Mint leaves few
• Yellow color ¼ tsp
• Kewra water 1 tbsp
• Oil ½ cup

Method

1. Make a spice bag with 1 tbsp anis star seeds, 1 tbsp chopped ginger, 1 tbsp chopped garlic, 1 chopped onion and 1 tbsp coriander seeds, boil 1 kg chicken with 3 cups of water, 1 tsp salt and prepare the spice bag for 20 minutes till chicken tender. Remove and discard the spice bag.
2. Method for Gravy. Heat ½ cup oil adds 1 tbsp ginger garlic paste, ½ cup brown onion, 1 ½ tbsp salt, 1 tbsp chili powder, 1 tbsp coriander powder, 1 cup yogurt and boiled chicken. Cook till oil comes on top, lastly add 10 dried plums, 1 tsp all spice, ¼ tsp grinded nutmeg and ¼ tsp mace. 
3. Put 2 tbsp chopped coriander leaves, 6 whole green chilies on top of cooked chicken mixture, topped with boiled ½ kg rice. ¼ tsp Yellow color mixed with 1 tbsp kewra. Simmer for 15 minutes on low flame.