It’s Time for The Westin Special: Zafrani Murgh Biryani
This special menu at The Westin Kolkata, Rajarhat comprises of dishes that have passed down through generations in history and that reflect the intricacies of Islamic culture. Chef Vivek Prasad, Executive Chef of the star property shares an aromatic biryani recipe to help you bring the grandeur at home.
Preparation Time - 70-80 Minutes
Serves - 3-4 People
Ingredient:
- Chicken 500 gms
- Basmati Rice 500 gms
- Chicken stock (reduced) 350 ml
- Onion sliced 200 gms
- Ginger-garlic paste 100 gms
- Coriander Chopped 50 gms
- Bay leaf 3-4
- Cinnamon Stick 1-2
- Clove 4-5
- Green cardamom 5-6
- Star anise 1-2
- Black cumin 5 gms
- Saffron For flavor
- Red chili powder 10 gms
- Beaten yogurt 150 ml
- Fresh mint leaves 50 gms
- Desi Ghee 150 gms
- Salt To taste
- Brown onion 50 gms
- Rosewater 5 ml
- Keora water 5 ml
Instructions:
- Wash basmati rice and cook with 350 ml of water until parboiled.
- Add lemon juice, salt. Mix well and drain excess water.
For the chicken:
- Make a paste of red chili powder and beaten curd, ginger-garlic paste, salt. Coat chicken pieces with the paste and let it marinate for 15-20 minutes.
- In a pan, over medium-high heat, add desi ghee, and add whole spices. Sauté until oil gets aromatic.
- Add sliced onions, saute until lightly browned. Follow by with mint leaves and ginger-garlic paste and sauté for 5 minutes.
- Add marinated chicken with 1/2 cup water and cook covered over a low flame for 10-15 minutes.
For the dum:
- In a handi, spread alternating layers of rice and chicken masala. Sprinkle with Keora water, rose water and saffron milk.
- Garnish with an ample amount of brown onion, fresh mint leaves, coriander leaves, and a good amount of desi ghee.
- Seal the edges with dough, cover with a lid and a piece of moist cloth and let it get Dum on low flame for 20-25 minutes.
- Garnish the biryani with fresh mint leaves, coriander leaves, and brown onion. Serve with raita.
