Hariyali Murgh Biryani | Clay Pot Biryani

Hariyali Murgh Biryani is my new favorite Biryani recipe. This recipe is inspired by Hariyali Murgh Curry which I made a few weeks back. 😀 The star ingredient of this recipe is mint & coriander which is very easily available and it gives a slight greenish color to your Biryani. The color will depend upon the quantity of green you use while making the paste. The proportion of mint-coriander and green chilies can be changed according to one’s taste and preference.

There are so many varieties of utensils for cooking and serving Biryani. Many restaurants serve Biryani in Handi/ matki (clay pot vessel). I wonder do they actually cook Biryani in that or they just serve in it? Anyway, I have cook Biryani in clay pot vessel at home so many times and TRUST ME, no restaurant Biryani can beat this clay pot cooked Biryani. Clay pot consumes a little extra time for cooking than regular pot and pans but the aroma & taste it gives to Biryani or any other dish is something no other vessel and cooking method can give.

A tangy and flavorful Biryani for all Biryani lovers. It tastes different and DELICIOUS. Give this Biryani a try and I am sure you will LOVE IT! Serve this biryani with plain or boondi raita and vinegar onion rings.

Serves 4
Ingredients:

• 1 Pound chicken (Biryani pieces, bone-in)
• 2 Cups coriander leaves, chopped
• 1 Cup mint leaves, chopped
• 2 Green chilies, chopped
• 8 Garlic Cloves, roughly chopped
• 1-inch ginger, roughly chopped
• ¾ Cup thick curd
• 1 Cup onion, thinly sliced
• 1 Bay leaf
• 3 Green cardamoms
• 2 Cloves
• 1 Star anise
• 1 Tbsp cumin seeds
• 1 Tsp fennel seeds
• 1-inch cinnamon stick
• 1 Tbsp red chili powder
• 1 Tbsp coriander powder
• 1 Tbsp biryani masala (optional)
• Salt as required
• 3-4tbsp Ghee

For Rice

• 2 Cups Basmati rice, soaked for 30mins
• 1 Bay leaf
• 1 Tsp cumin seeds
• ½ Tsp fennel seeds
• 2 Green cardamoms
• 1 Tsp ghee
• Salt as required

For Garnishing

• ½ Cup mint-coriander leave, chopped,
• 2 Tbsp saffron milk
• Few drops of kewda water

Learn Step By Step Recipe With Pictures For Hariyali Murgh Biryani | Clay Pot Biryani
Recipe:
Step 1- In a mixer jar, take coriander leaves, mint leaves, ginger-garlic, green chili, curd, salt and grind to a smooth paste. In a large bowl, take chicken pieces and add the prepared paste, red chili powder, biryani masala, and coriander powder to the chicken. Let it marinade for 2hrs

Step 2- In a rice cooker/ pan boil 3 ½ cups of water and all the ingredients mentioned for rice. Add soaked rice and cook until the rice is done

Step 3- Heat the clay pot or regular pan/ cooker. Add ghee and when it’s hot fry the sliced onion until dark brown and remove half for garnishing the biryani

Step 4- Add whole spices (bay leaf, star anise, green cardamoms, cumin seeds, cloves, and fennel seeds) to the clay pot and fry for 1min. While cooking in a clay pot I keep a tawa on the stove and then I place the pot on the tawa. You can use heat diffuser if you have
Keep the flame to high as the clay pot takes more time to cook food than regular pots and pans

Step 5- Add the marinated chicken and cover the lid of the pot. Cook for 10mins with closed lid and then remove the lid and let it cook until the chicken is soft and tender. Keep stirring in between to avoid the burn. The chicken will take approx 20mins to cook or more or less depending on the size of the chicken pieces. Adjust salt and red chili powder as required

 

Step 6- Take out  few chicken pieces and curry in a bowl to layer the biryani

Step 7- To the remaining chicken layer with half of the cooked rice evenly and add the remaining chicken pieces and curry. Spread some mint-coriander leaves. Repeat the process of layering and add fried onions and pour the saffron milk. Add few drops of kewda water and seal the pot lid with the dough
Set the flame to medium and let it dum for 20mins. Hariyali Murgh Biryani is ready to be served

 

Remove the dough and open the lid of the pot. Serve warm Biryani with a bowl of raita and some onion rings on the side.