Murg ambari biryani

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Hard

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  • 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.