Name: Black pepper chicken (Murg Kali Mirch) Kesri Dum Biryani recipe by Aparajita Dutta at BetterButter
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 2
Ingredients: 1 1/2 cups fine basmati rice washed & soaked; Chicken 300 gms; Hung curd 100 gm; Onion thinly sliced 1 cup; Ginger garlic paste 2 teaspoon; Saffron strands soaked in warm milk 14-15; Black pepper corns dry roasted and crushed 1 1/2 tea spoon; Whole dry black pepper 10; Whole cinnamon stick 4; Whole green cardamom 10; Cloves 6; Nutmeg powder 1/4 tea spoon; Cardamom powder half tea spoon; Cinnamon power 1 tea spoon; Coriander powder half tea spoon; Red chili powder 1/4 tea spoon; Whole green chilli 6-7; Ghee 5 table spoon; Orange food colour a pinch; Salt to taste; Mint leaves 7-8; Coriander leaves chopped handful; Birista or caramelized onion half cup; Kewra essence 5 drops (Optional); Wheat flour dough for sealing the pan

ABOUT Black pepper chicken (Murg Kali Mirch) Kesri Dum Biryani RECIPE

Murg Kali Mirch as the name depicts is a very spicy chicken preparation. The twist in this recipe is that the chicken in biryani is flavored with black pepper which is not conventional. It actually uplifts the biryani taste to a different height. Saffron is used for coloring the rice and for boosting the flavor of this biryani.

Ingredients Serving: 2

1 1/2 cups fine basmati rice washed & soaked
Chicken 300 gms
Hung curd 100 gm
Onion thinly sliced 1 cup
Ginger garlic paste 2 teaspoon
Saffron strands soaked in warm milk 14-15
Black pepper corns dry roasted and crushed 1 1/2 tea spoon
Whole dry black pepper 10
Whole cinnamon stick 4
Whole green cardamom 10
Cloves 6
Nutmeg powder 1/4 tea spoon
Cardamom powder half tea spoon
Cinnamon power 1 tea spoon
Coriander powder half tea spoon
Red chili powder 1/4 tea spoon
Whole green chilli 6-7
Ghee 5 table spoon
Orange food colour a pinch
Salt to taste
Mint leaves 7-8
Coriander leaves chopped handful
Birista or caramelized onion half cup
Kewra essence 5 drops (Optional)
Wheat flour dough for sealing the pan

Instructions

Cook the basmati rice with whole cardamom, cinnamon, black pepper, green chili, salt, and cloves. When cooked strain the water and keep aside.
Wash and clean the chicken pieces. Marinade them with hung curd, ginger garlic paste, cardamom powder, cinnamon powder, coriander powder, red chili powder, nutmeg powder, salt, and ghee. Marinade overnight or at least 2 hours.
Heat ghee in a thick bottomed pan. Add the sliced onions and saute them until golden brown. Now add the marinated chicken pieces and roasted black pepper powder and cook until tender.
Now divide the rice into 3 parts. One part will be white. In another part add the saffron soaked milk to make it yellow. In another part add the orange food color to make it orange.
ASSEMBLING: Mix these three rice together very gently.
Pour some ghee at the bottom of the pan. Place a layer of rice. Add some chicken pieces. Add caramelized onion, mint leaves, coriander leaves. Arrange another layer of rice.
Continue repeating this process until all rice and chicken is used.
Sprinkle some kewra essence. It is totally optional as the biryani itself is very flavourful.
Sprinkle some ghee over the top of the biryani and cover the lid. Seal the lid with wheat flour dough. Cook for 15 minutes until all flavors are well combined.

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