Enjoy the rich and aromatic taste of Mughlai Chicken Biryani, a royal dish that mixes tender chicken with fragrant basmati rice and a variety of spices. Perfect for special occasions or a grand family meal, this recipe brings the true flavours of Mughlai cuisine to your home.
Ingredients
Chicken Marinade:
- Chicken: 500 gm
- Yogurt: 1-2 tbsp
- Turmeric: 1/4 tsp
- Chilli powder: to taste
Biryani Rice:
- Basmati Rice: 2 cups
- Water: enough to soak and cook
Saute Mix:
- Onion: 2, thinly sliced
- Green Chili: 4
- Ginger Garlic Paste: 2 tbsp
- Butter: 2-3 tbsp (I used 1 tbsp)
- Coriander Leaves: 1/4 cup, finely chopped
- Mint Leaves: 3 tbsp, chopped
- Salt: to taste
Mughlai Masala (Dry Roast):
- Dry Red Chilies: 5-7
- Coriander Seeds: 2 tbsp
- Cumin Seeds: 1/2 tbsp
- Peppercorns: 2 tsp
- Cinnamon: 1″ pieces
- Cloves: 2
- Cardamom: 2
- Turmeric Powder: 1/2 tsp (no need to roast, just grind with others)
- Almonds: 15 (soak in hot water for 15 mins)
- Cashew Nuts: 7-8 (soaked)
Tempering:
- Oil: 2 tbsp
- Cinnamon: 1″ piece, 2
- Cloves: 4
- Cardamom: 2
- Bay Leaves: 3
- Star Anise: 1
- Cumin Seeds: 1/4 tsp
Mughlai Chicken Biryani Preparation:
- Clean the chicken and marinate with yogurt, turmeric, and chilli powder. Set aside.
- Soak cashew nuts and almonds in hot water. Set aside.
- Dry roast the spices listed under “Mughlai Masala” until aromatic. Cool and then blend with peeled soaked almonds and cashews to a smooth paste.
- Wash and soak Basmati rice in enough water. Set aside.
- Heat oil in a pan and add the tempering ingredients. Fry until fragrant.
- Add sliced onion and green chilies, sauté until the onion turns pink and soft.
- Add ginger garlic paste, sauté until the raw smell disappears.
- Mix in the ground masala paste, butter, and remaining yogurt. Sauté for 3-4 minutes over medium heat.
- Add the marinated chicken, sauté for 4-5 minutes.
- Pour in 1/4-1/2 cup water, half the mint leaves, and half the coriander leaves. Cover and cook until the chicken is done.
- Boil the rice until it’s 80% cooked, drain the water, and spread the rice on a platter.
- Once the chicken gravy thickens and oil floats on top, begin layering in a heavy-bottomed pot.
- First, spread a layer of rice, then pour some chicken curry over it. Sprinkle it with mint and coriander leaves.
- Repeat layers, finishing with mint, coriander leaves, and optionally biryani essence or food colour mixed with warm milk.
- Cover the pot with a clean kitchen towel, close the lid, place a weight on top, and let it sit on a heated griddle over low-medium heat for 20-25 minutes.
- Once done, fluff the rice gently and serve hot with raita.
Tips
- For a richer taste, use ghee instead of oil for tempering.
- Adding a few drops of biryani essence or saffron milk in the final layer enhances the aroma.
- Serve with a side of cooling raita or a simple cucumber salad for a complete meal.
Enjoy your delicious Mughlai Chicken Biryani, a wonderful mix of spices and flavours that will take your taste buds to the royal kitchens of Mughal India!