Hariyali Murgh Biryani – Fusion Style
For Green Marinade Paste
For Chicken Marinade & Cooking
For Rice Preparation & Layering
Step-by-Step Instructions
Follow each step to make the recipe successfully.
Prepare the Green Marinade Paste
Add spinach, mint leaves, coriander leaves, green chilies, garlic, ginger, cumin, peppercorns, and lemon juice to a blender. Add a little water to help blend. Grind all ingredients to a smooth, bright green paste.
Marinate the Chicken
In a large bowl, combine the chicken pieces with the prepared green marinade paste, 1.5 cups of yogurt, 2 teaspoons of garam masala powder, and 3/4 cup of fried onions. Mix everything thoroughly, ensuring the chicken is well coated. the chicken overnight or for at least in the refrigerator.
Cook the Chicken Masala
Heat 1/2 cup of oil (preferably the oil used to fry the onions) in a large pot. Add 1 bay leaf, 3 cloves, 3 green cardamoms, and 1 black cardamom. for a few seconds until fragrant. Add the chicken to the pot. Add salt to taste. Cook the chicken until it is about 80-90% done, stirring occasionally.
Prepare the Basmati Rice
Wash and soak 1 kg of good quality Basmati rice for at least . In a separate large pot, bring water to a rolling boil. Add 1/2 teaspoon of shahjeera, 1 bay leaf, 2-2.5 tablespoons of salt (until the water tastes salty like seawater), and 1 tablespoon of oil to the boiling water. Add the soaked rice and cook until it is 75-80% done. Drain the rice and set aside.
Layer the Biryani
In a large, heavy-bottomed pot, spread a layer of the cooked chicken masala at the bottom. Top with a layer of the partially cooked basmati rice. Add another layer of chicken pieces with masala, followed by another layer of rice. Repeat until all chicken and rice are used, ending with a layer of rice on top. Make several holes in the rice layer with the back of a ladle to allow to escape.
Add Toppings and Dum Cook
Drizzle 1 tablespoon of ghee (or the remaining fried onion oil) over the top rice layer. Pour the saffron milk evenly over the rice. Sprinkle the remaining fried onions on top. Close the lid tightly and dum cook on a low flame for about , or until comes up and the rice is completely cooked and fluffy.
Perform Koyla Dum (Smoking)
Once the biryani is cooked, heat a piece of charcoal until it's red hot. Place the hot charcoal in a small, foil-lined cup or directly on a small piece of foil in the center of the biryani. Pour 1 teaspoon of oil or ghee over the charcoal to create smoke. Immediately close the lid tightly to trap the smoke and infuse the biryani with a smoky flavor. Let it sit for .
Serve the Biryani
Carefully remove the charcoal cup. Gently mix the biryani from the sides to combine the chicken masala and rice. Serve the Hariyali Murgh Biryani hot with your favorite raita and a fresh salad.
Before You Cook
Helpful details before you startIngredient SubstitutionsMissing something? View suitable alternatives.View 10 swaps
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Lemon juice?
- Lime juice (1:1)
- 1/2 the amount white vinegar — In dressings, savory dishes.
No Yogurt?
- Sour cream (1:1)
- Buttermilk (1:1, slightly thinner result)
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Garam masala?
- 1 tsp cumin + 1/2 tsp coriander + 1/4 tsp cinnamon + 1/4 tsp cardamom
No Bay leaf?
- 1/4 tsp dried thyme (per leaf)
- Pinch of dried oregano
No Ghee?
- Unsalted butter (1:1)
- Neutral oil (1:1, lacks the toasted note)
No Milk?
- Unsweetened almond / soy / oat milk (1:1)
- 1/2 cup evaporated milk + 1/2 cup water (per 1 cup)
No Saffron?
- 1/4 tsp turmeric (color only, no flavor match)
- 1/2 tsp safflower threads
Plan Ahead
Complete this step earlier to save time later.
- View Step 2Marinate the Chicken3 hours or overnight
In a large bowl, combine the chicken pieces with the prepared green marinade paste, 1.5 cups of yogurt, 2 teaspoons of garam masala powder, and 3/4 cup of fried onions. Mix everything thoroughly, ensuring the chicken is well coated. Marinate the chicken overnight or for at least 3 hours in the refrigerator.
Variations
Simple ways to adapt this recipe.
- This green marinade can also
This green marinade can also be used for Hariyali Chicken Kebab.
- For a vegetarian versionDietary option
Replace chicken with paneer or mixed vegetables.
Helpful Tips
Small details that can improve the final result.
Your Notes
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