Served with Salan and Raita. Hyderabadi Murg Ra-Ra Biryani is a spicy and aromatic variation of Hyderabadi biryani, featuring tender chicken cooked with special Ra-Ra masala and fragrant basmati rice. It's slow-cooked to perfection, resulting in a flavorful and satisfying dish, typically served with raita and salan.
:
For Marination:
500 grams chicken, cleaned and cut into pieces
250 grams curd (Dahi)
6 grams ginger garlic paste
6 grams red chili powder
5 grams turmeric powder
Salt, to taste
For Biryani:
500 grams basmati rice, soaked for 30 minutes
4-5 cups water
30 ml refined oil or ghee
2 onions, thinly sliced
1 tomato, chopped
130 grams mint leaves, chopped
130 grams coriander leaves, chopped
30 gramss biryani masala
6 grams cumin seeds
4-5 green cardamom pods
4-5 cloves
1-inch cinnamon stick
1 bay leaf
Salt, to taste
For Ra-Ra Masala:
130 grams grated coconut
30 gramss roasted gram dal (pottukadalai)
2-3 green chilies
1-inch ginger piece
4-5 garlic cloves
Instructions:
Marinate the Chicken:
1. In a bowl, mix chicken with Curd (Dahi), ginger garlic paste, red chili powder, turmeric powder, and salt. Marinate for at least 12 hours.
Prepare Ra-Ra Masala:
1. In a blender, combine grated coconut, roasted gram dal, green chilies, ginger, and garlic. Blend into a smooth paste. Set aside.
Cook the Biryani:
1. Cook the soaked basmati rice in a large pot of boiling water with cumin seeds, green cardamom pods, cloves, cinnamon stick, bay leaf, and salt. Cook until the rice is 70-80% cooked. Drain the water and set aside.
2. In a heavy-bottomed pan or biryani pot, heat oil or ghee. Add sliced onions and sauté until golden brown. Remove half of the fried onions for later garnishing.
3. Add chopped tomatoes, mint leaves, coriander leaves, and biryani masala. Cook until tomatoes are soft.
4. Add the marinated chicken and cook until it is partially cooked.
5. In a separate pan, heat the Ra-Ra masala paste until it releases its aroma.
6. Add the Ra-Ra masala to the chicken mixture. Mix well.
7. Layer the partially cooked rice over the chicken mixture.
8. Sprinkle the reserved fried onions on top.
9. Cover the pot with a tight-fitting lid and cook on low heat for about 2025 minutes or until the chicken is cooked, and the rice is fully cooked.
Serve:
1. Gently fluff the biryani with a fork.
2. Serve Murg Ra-Ra Biryani hot, garnished with additional mint leaves and fried onions.
Enjoy the aromatic and flavorful Murg Ra-Ra Biryani with raita or a side of Curd (Dahi)!
