Ingredients

• 400g boneless chicken, cubed
• 125g ghee
• 5g garam masala powder
• 60g ginger-garlic paste
• 150g yoghurt
• 3g white pepper powder
• Salt to taste
• 10g ginger, julienned
• 8 green chillies, slit lengthwise
• 15g browned onions
• 400g basmati rice, washed and soaked for 20 minutes
• 1g cardamom-mace powder
• 70 ml cream
• 5g mint leaves, chopped
• Atta dough for sealing the lid
• 2 eggs, hard boiled, shelled and sliced
• For the bouquet garni:
• 5g sandalwood powder, 5g mace, 8 cardamoms, 5g kebab chini powder, 5 cm cinnamon

How to Make Murg ambari biryani

• Heat ghee in a pan and season with the whole garam masala, and ginger-garlic paste and saute for a minute.
• Add the chicken and saute for three minutes.
• Add curd, pepper powder, salt, ginger juliennes, green chillies and brown onions.
• Fry well and cook till the chicken is cooked.
• Bring plenty of water to a boil with the bouquet garni and salt. Add rice and cook till three-fourths done.
• Remove the bouquet garni and drain the water. Put the pan with the chicken on low heat.
• Sprinkle cardamom-mace powder, cream and mint leaves over it.
• Arrange the egg slices over it.
• Cover with a layer of rice.
• Sprinkle saffron milk.
• Cover the rice with moist cloth or butter paper and seal the vessel with atta dough.
• Put the sealed pan on low fire or in a pre-heated oven or on a hot plate with live charcoal on for 10 to 15 minutes. Serve hot.