murgh-tangdi-biryani-how-to-cook-where-you-can-find-in-staines

Murgh Tangdi Biryani is a flavorful and aromatic dish that combines marinated, spiced chicken drumsticks (tangdi) with fragrant basmati rice, cooked together to create a rich and savory biryani. It’s a popular dish in South Asian cuisine, and the tangdi (chicken leg) adds a tender, juicy element that pairs perfectly with the rice. As this is a Asian dish, very few restaurant provides Murgh Tangdi Biryani in Staines. Bombay Nnakka is one of those restaurants who serve delicious and mouth watering Chicken Tangdi Biryani in Staines.

Here’s a step-by-step recipe to make Murgh Tangdi Biryani at home:

Ingredients:

For Chicken Marinade:

• 4-6 chicken drumsticks (tangdi)
• 1 cup plain yogurt
• 1 tablespoon ginger-garlic paste
• 1 tablespoon red chili powder
• 1/2 teaspoon turmeric powder
• 1 teaspoon garam masala
• 1 teaspoon coriander powder
• 1 tablespoon lemon juice
• 1 tablespoon fresh coriander (chopped)
• 1 tablespoon mint leaves (chopped)
• Salt to taste
• 1 tablespoon oil or ghee

For Biryani Rice:

• 1 1/2 cups basmati rice
• 2 1/2 cups water
• 2-3 cloves
• 2-3 green cardamom pods
• 1-inch cinnamon stick
• 1 bay leaf
• Salt to taste

For Biryani:

• 1 large onion (thinly sliced)
• 1 tablespoon ghee or oil
• 1/4 cup fried onions (for garnish)
• 1/4 cup fresh coriander (chopped)
• 1/4 cup mint leaves (chopped)
• Saffron strands (soaked in warm milk, optional)
• 2 tablespoons ghee or oil
• 1/2 teaspoon garam masala (for final touch)

Instructions:

1. Marinate the Chicken:

• Clean and make small slashes on the chicken drumsticks (tangdi) for better flavor absorption.
• In a bowl, mix yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala, coriander powder, lemon juice, chopped coriander, mint, salt, and oil.
• Coat the chicken drumsticks well with the marinade. Cover and let it marinate for at least 1 hour (or overnight in the refrigerator for best results).

2. Cook the Biryani Rice:

• Wash the basmati rice thoroughly and soak it in water for 20 minutes.
• In a large pot, bring 2 1/2 cups of water to a boil, add the soaked rice, salt, cloves, cardamom, cinnamon stick, and bay leaf.
• Cook the rice until it is 70% cooked (it should still have a bite). Drain the rice and set aside.

3. Prepare the Chicken:

• Heat oil or ghee in a large pan and fry the marinated chicken drumsticks on medium heat until golden brown on all sides. You don’t need to cook them fully, just sear them. Remove and set aside.

4. Assemble the Biryani:

• In a large pot, heat 1 tablespoon of ghee or oil. Add thinly sliced onions and sauté until they turn golden brown.
• Remove half of the fried onions and set them aside for garnishing.
• Layer the cooked rice over the fried onions in the pot, followed by a layer of the seared chicken drumsticks.
• Add a few mint leaves, coriander, and fried onions on top of the chicken and rice.
• Optionally, drizzle saffron milk over the rice for a rich color and aroma.
• Cover the pot with a tight-fitting lid or seal it with dough and cook on low heat (Dum) for 20-25 minutes, allowing the flavors to meld.

5. Serve:

• Once done, gently fluff the biryani with a fork to mix the layers. Serve hot with raita, salad, or a boiled egg.

Enjoy your Murgh Tangdi Biryani with its rich flavors and tender chicken!

You can also order Murgh Tangdi Biryani from Bombay Nnakka in Staines.