Chicken Kofta Biryani Recipe in Hindi | नूरमहल बिरयानी | How To Make Murgh Noormahal Biryani | India Food Network

India Gate Basmati Rice presents Jashn-e-Biryani for all Biryani lovers. This Delicious Murg Noormahal Biryani (नूरमहल बिरयानी) by Sadaf Hussain is a prefect treat for your taste buds. Its easy and quick so that you can make this at your home.

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Ingredients:
Rice:
1. 500 gm Basmati rice
2. 4 green cardamoms
3. 1 bay leaf
4. 4 cloves1 black cardamom
5. 1 1/2 tsp Shahi jeera/ caraway seeds
6. 1 nutmeg and mace
7. 3 cinnamon sticks
8. 10 black peppercorns
9. 1 tbsp Oil
10. Salt to taste
11. Water as required

Chicken Kofta:
1. 500 gm ground chicken
2. 1 egg
3. 1 tsp coriander & cumin powder
4. 1/2 tsp turmeric, garam masala and black pepper powder
5. 2 tbsp corn flour
6. 1 tsp ginger garlic paste
7. Salt to taste
8. 1 tbsp Oil

Kofta Gravy:
1. 3 tbsp oil
2. 3 cardamom pods, 1 cinnamon stick, 3 cloves, 2 bayleaves and 1/2 tsp whole cumin
3. 3 big onions, thinly sliced
4. 4 green chilies, chopped
5. 1 tsp ginger paste
6. 1 tsp garlic paste
7. 2 red tomatoes chopped
8. 2 tsp coriander powder
9. 1 1/2 tbsp red chili powder
10. 2 -3 tbsp shahi biryani masala
11. 3 tbsp yogurt
12. 1/2 cup milk
13. Salt to taste
14. Chopped coriander powder

Garnishing and Layering:
1. 1 cup crispy onion fry/ beresta
2. 1/4th cup ghee
3. Coriander leaves, chopped
4. Saffron milk/ color: 2 -3 tsp
5. Chopped corainder leaves
6. Foil paper to cover the biryani pot

Method:
1. Wash the rice and soak for at least 30 minutes.
2. Bring enough water to boil with all the whole spices in the water. (Add all the whole spices in a cheese cloth and drop in the water)
3. Incorporate shahi zeera, oil and chopped coriander leaves and salt.
4. Put the rice in the boiling water and cook up to 70% done. Keep this rice aside.
5. To make Kofta, mix all the ingridients together with the ground minced chicken.
6. Apply oil on your palm and make small balls.
7. Drop these koftas (chicken balls) in hot oil.
8. Fry until the koftas turn to golden brown.
9. To make gravy heat some oil in a pan, and add cardamom pods, cloves, cinnamon stick, bay leaves and whole cumin.
10. Add thinly sliced onions. Saute until it turns to light golden brown.
11. Add and sauté chopped green chilies, ginger and garlic paste.
12. Add in chopped red tomatoes and cook till they go soft.
13. Put in all the dry spices, chili and coriander powder, and shahi biryani masala followed with yogurt.
14. Stir well and cook until the oil and spices separate
15. Add milk and bring the gravy to a boil.
16. Drop the koftas in the thick gravy and cook for 5-6 minutes on a low heat.
17. Sprinkle some chopped fresh coriander to finish it off.
18. To layer the biryani, grease the bottom of a deep pan with little ghee.
19. First layer is the pre-cooked rice, spread evenly. Then put in chicken kofta with gravy.
20. Repeat the method till you run out of rice and koftas. Ensure to have rice on the last layer.
21. Top it up with crispy fied onion, pure ghee, Kewra water, color water and some coriander leaves.
22. Seal the top with aluminum foil paper.
23. Put a tawa on the cook top and place biryani pot. Cook on a low heat for about 15 minutes.
24. Serve hot with your choice of raita.