Dhakai Morog Biryani
Old Dhaka chicken biryani with fragrant kalijira rice, potato and a finish of ghee and kewra.
Prep
30 min
Cook
75 min
Total
105 min
Serves
6
Per serving
487 kcal
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Instructions
Step 1: Marinate the chicken thighs with the plain yoghurt, ginger paste, garlic paste, biryani spice mix and half the salt for 30 minutes.
Step 2: Fry the onion in the ghee until deep brown; remove a third for topping.
Step 3: Add the cardamom pods, cinnamon stick, bay leaf, chicken and potato and cook until the chicken is browned and the sauce thick.
Step 4: Add the drained kalijira rice, the water and the remaining salt; bring to the boil.
Step 5: Seal the pot, cook on the lowest heat until the rice is tender and the chicken is cooked through to 75°C, then sprinkle the kewra water and fried onion.
Ingredients
Quantities update automatically for 6 servings.
- 1 kgChicken thighs — bone-in
- 500 gKalijira rice — washed and soaked
- 400 gPotato — halved
- 200 gPlain yoghurt
- 5 tbspGhee
- 3 wholeOnion — sliced
- 1 tbspGinger paste
- 1 tbspGarlic paste
- 2 tbspBiryani spice mix
- 6 wholeCardamom pods
- 2 wholeCinnamon stick
- 2 wholeBay leaf
- 1 tspKewra water
- 2 ½ tspSalt
- 900 mlWater
Nutrition
Nutrition per serving, calculated from the ingredient list. Not yet reviewed.
- Calories
- 487 kcal
- Protein
- 35.9 g
- Carbohydrates
- 24.4 g
- Fat
- 27.7 g
- Saturated fat
- 12.3 g
- Fibre
- 4.7 g
- Sugar
- 5.5 g
- Sodium
- 978 mg
These figures are estimates for general information only and are not medical or dietary advice.