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Chicken pot biryani recipe-Murgh matka biryani

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Chicken Pot Biryani Recipe with step by step instructions.Telugu Version.
Chicken pot biryani

Biryani is my favorite recipe. in fact, it’s everyone’s favorite.I heard many times about Chicken Pot biryani and even I saw the pots over the counters in some Restaurants in Hyderabad.On one fine day, we decided to have that biryani.we ate that, but I didn’t find any difference between normal biryani and the pot biryani that we had.I finally recognized that they didn’t cook that biryani in the pot directly(not in all Restaurants).They cooked in the normal vessel and transferred it to the clay pot.But that was not what I want.

So I made this recipe on my own.when I was a child my grandma used to serve breakfast in banana leaf or Badam leaf which was grown in our backyard.I have no words to explain that taste. imagine very hot idlis, dosa, upma(cooked with ghee) served in Banana leaf.I like the flavor of banana leaf.That is why I covered the rice with those leaves so the rice could absorb the flavor.I never saw using coconut milk in authentic Hyderabadi biryani. So I gave it a light Andhra touch-added coconut milk.

It looks like a normal Biryani.but the flavor of clay and banana leaf makes the dish so special.This is a must eat recipe before you die.Hope you will try and enjoy the recipe and don’t forget to leave your valuable feedback in the comment section below.

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Text version of Chicken pot biryani

 

Chicken pot biryani recipe-Murgh Matka biryani
Recipe Type: Non-veg Rice recipe
Cuisine: Hyderabadi
Author: BINDU
Prep time:
Cook time:
Total time:
Serves: 2-3
chicken pot biryani is dum style biryani cooked in the clay pot covered with banana leaves.It is very tasty and a must try recipe.
Ingredients
  • chicken(biryani cut) – 350 grams
  • fried onions – 3
  • semi thick yogurt – 250 ml
  • coconut milk – 100 ml
  • ginger garlic paste – 1 1/4 tbsp
  • green chili paste – 1 1/2 tbsp
  • lemon juice – 2 tbsp
  • red chili powder- 2tbsp
  • turmeric powder-1 tsp
  • salt-2 tbsp
  • biryani ka Phool(black stone flower) – 1/4 tbsp
  • nutmeg – 1/8 of one nutmeg
  • mace – 1/8 of one mace
  • cardamoms – 5
  • cloves – 6
  • cinnamon sticks(1 inch ) – 3
  • mint leaves – 1 cup
  • boiled egg – 1
  • oil-as required
  • PROPERTIES REQUIRED
  • Clay pot – 2 liters capacity
  • banana leaf -1
  • silver foil – to cover the pot
Instructions
MARINATION PROCESS
  1. rinse chicken thoroughly.
  2. add turmeric powder,red chilli powder,salt,biryani ka phool,mace,nutmeg,cardamoms,cinnamon sticks,cloves,ginger garlic paste,fried onions,lemon
  3. juice, green chili paste, mint leaves and mix it well.
  4. add semi thick yogurt, coconut milk and mix it up again.
  5. let the marinade rest for one hour.
SOAKING RICE
  1. take equal amount of rice as chicken.(i.e if the quantity of chicken is 350 ml then you should take 350g of rice).
  2. after soaking the chicken marinade for 30 minutes, soak basmati rice for 30 minutes.
  3. so both the marinade and rice will be ready at a time.
COOKING RICE
  1. pour water in a vessel and bring to boil.
  2. add enough salt to the water, so the water tastes salty.
  3. when the water starts to boil, add soaked rice and cook for 3-4 minutes(half cook), and turn off the heat.
  4. strain the water from rice immediately.
ASSEMBLING AND COOKING BIRYANI
  1. pour 4 tbsp of oil into the clay pot, first place the chicken pieces carefully at the bottom of the pot.
  2. next, pour the marinade over the chicken pieces.save one spoon of marinade gravy for later use.
  3. put the half cooked rice over the marinade in the pot.
  4. place boiled egg on the rice.add mint leaves, fried onions, and the saved marinade over the eggs.
  5. now cover the rice with two banana leaves and then with aluminum foil and place the clay lid on it.
  6. place the pot on the gas stove, cook on high flame for 12 minutes and 7-8 minutes on simmer.
  7. turn off the heat and leave it for 30 minutes.
Serving
  1. after 30 minutes remove the lid, foil, and leaves, transfer biryani into another bowl and serve hot.
Notes
1.you need to fill the clay pot with full of water for one whole day before you use it.[br]2.if the capacity of the pot is 2 liters, then you can cook 1 kg quantity in it.[br]3.you may reduce or increase the spices according to your taste.but the quantities which have used were perfect.[br]4.here in this recipe I didn’t grind any spices, I used whole spices.[br]5.yogurt that you use for marination must be semi-thick because the clay pot absorbs more moisture, unlike the normal utensil.

 

 

Chicken pot biryani

Video version of Chicken pot biryani

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Comments

    • BINDU

      you are welcome Rashmi….I forget to add the ingredients in the text version.I have updated it now.Thank you for correcting me.I have used coconut milk in marination. you can see that in video version at 1:50 to 1:56…..

      Reply

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