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Handi murg biriyani with smokey flavour

Swati Mookherjee
60 minutes
Prep Time
45 minutes
Cook Time
5 People
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ABOUT Handi murg biriyani with smokey flavour RECIPE

a known to all dish with a twist of charcoal flavour

Recipe Tags

  • Non-veg
  • Medium
  • Dinner Party
  • Steaming
  • Main Dish

Ingredients Serving: 5

  1. Chicken 1 kg.
  2. extra long basmati rice 750 gms (washed & soaked)
  3. onions 4 medium size,sliced finely
  4. ginger paste 50 gms
  5. garlic crushed 12 cloves
  6. dried red chilly paste 1 tblspn
  7. biriyani masala 2 tblspn
  8. garam masala powder 2 tblspn
  9. raisin 100 gms
  10. Cashews 50 gms
  11. beresta 1 cup
  12. Chopped coriander 1 cup
  13. peppercorn 1 tspn
  14. chopped green chillies 1 tspn
  15. Kesar 1 Pinch
  16. orange food colour 1 /2 tspn
  17. for tempering - 2"cinnamon sticks, 4 cardamomss,6 cloves
  18. Salt
  19. sugar (optional)
  20. white oil 100 gms
  21. ghee 2 hipped tblspn
  22. a piece of charcoal or coconut shell
  23. Silver foil


  1. marinade the chicken with ginger,garlic,red chilly paste,salt,orange food colour,kesar,half of the lime juice,1 tblspn oil for 1 hour
  2. heat oil in a pan
  3. add whole garam masala,fry till aroma comes out
  4. add sliced onions, fry till golden brown
  5. add raisins and cashews
  6. add the marinated chicken
  7. fry with the onions,add the garam masala and biriyani masala powder
  8. when the water from chicken will get absorb and oil will get separate add the soaked rice
  9. fry the rice with the chicken and spice carefully ( use folding style)
  10. adjust the seasonings
  11. after 5/6 min of frying add lukewarm water into it just the double amount of the rice
  12. bring into a boil,keep boiling in high flamd for 2/3 min spread the remaining lime juice
  13. then switch off the flame,
  14. add a lid
  15. when the water get absorb,transfer the whole thing in a microwave save pot and spread milk, coriander,beresta,little biriyani masala,ghee,chopped green chillies over the top
  16. keep the lid
  17. cook in micro for 5 to 6 min in high
  18. bring out from oven
  19. make small bowl out from the silver foil,keep it in the center of the biriyani
  20. burn a charcoal or coconut shell thoroughly and keep it on the foil bowl
  21. add some ghee over it and quickly put the lid over the pot
  22. keep the pot in the oven or under a cloth so that the charcoal flavor thoroughly infused in the dish
  23. serve hot with salad, raitaa

Reviews (1)  

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Ruchi Gaur
Ruchi Gaur   Dec-29-2017

One of my favourite dish.

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