Noormahal Biryani is named after Noormahal palace which was the princely estate of the royal family of Bahawalpur (now in Punjab, Pakistan) during the British Era. Minced tender and juicy chicken koftas (balls) tossed in delightful sauce, layered with flavorful basmati rice and cooked on dum for shorter span.
Ingredients
For Rice: 500 gm Basmati rice 4 green cardamoms 1 bay leaf 4 cloves 1 black cardamom 1 1/2 tsp Shahi jeera/ caraway seeds 1 nutmeg and mace 3 cinnamon sticks 10 black peppercorns Oil Salt to taste Water as required For chicken kofta: 500 gm ground chicken 1 egg 1 tsp coriander & cumin powder 1/2 tsp turmeric, garam masala and black pepper powder 2 tbsp corn flour 1 tsp ginger garlic paste Salt to taste 1 tbsp Oil For Kofta Gravy: 3 tbsp oil 3 cardamom pods, 1 cinnamon stick, 3 cloves, 2 bayleaves and 1/2 tsp whole cumin 3 big onions, thinly sliced 4 green chilies, chopped 1 tsp ginger paste 1 tsp garlic paste 2 red tomatoes chopped 2 tsp coriander powder 1 1/2 tbsp red chili powder 2 -3 tbsp shahi biryani masala 3 tbsp yogurt 1/2 cup milk Salt to taste Chopped coriander powder For garnishing and layering: 1 cup crispy onion fry/ beresta 1/4th cup ghee Coriander leaves, chopped Saffron milk/ color: 2 -3 tsp Chopped corainder leaves Foil paper to cover the biryani pot See more: http://sharmilazkitchen.com/recipe-items/murgh-noormahal-biryani/
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