BIRYANI is not just a FOOD, it is an EMOTION!!
Mughlai Chicken Biryani Recipe: Authentic, aromatic, rich, flavorful and comforting biryani recipe from Royal Mughlai Cuisine of India. Made using tender, juicy chicken, herbs, spices, saffron, rosewater and basmati rice. This recipe is from Lucknow, Uttar Pradesh, India !
Mughlai Chicken Biryani is Delicate pieces of chicken cooked with basmati rice taste delicious with onion raita.
This is a flavourful biryani recipe which is a typical dish from the Mughals. This is rich creamy and full of flavour.
Chicken Biryani is simply delicious food. I think this should be called “Rice layered with spicy chicken Moghul style” for a reason. Save it for an occasion, and it will be the best biryani you have ever tasted… THE BEST. That will make you feel like all hard work was worth it.
Mughlai Chicken Biryani is an Exotic Biryani with the richness of nuts, butter and unique aroma of freshly ground spices. This is a layered Biryani type that, is chicken gravy and rice is cooked separately and then both combined as layers in a pot and cooked in low heat by Dhum method. Most of the recipe uses food color to differentiate the layers but, I used saffron milk that, added nice aroma and yellow color to the rice. Do not worry about the color, Biryani tasted awesome.
Biryani itself a treat and if it is Hyderabadi or Mughlai Biryani then it is a double treat with double richness, double flavor and double taste. When it comes to Non-Vegetarian recipes I also wanted to try different recipes and cuisine. For the first time tried Mughlai Cuisine and loved this Mughlai Chicken Biryani. The tastes of Mughlai cuisine vary from extremely mild to spicy, and is often associated with a distinctive aroma and the taste of ground and whole spices.
Ingredients for Best Mughlai Chicken Biryani
Steps for Best Mughlai Chicken Biryani
Best Mughlai Chicken Biryani
Ingredients
750 grams Chicken
1 tablespoon Ginger Garlic Paste
1 cup Curd
Half teaspoon Salt
1 teaspoon White Pepper Powder
1 teaspoon Chilli Flakes
Half Lemon Juice
1/4th cup Oil
3 Green Cardamom
3 Cloves
1 black Cardamom
1 piece Cinnamon Stick
1 teaspoon Caraway Seeds
2 medium Onions
3 green Chillies
1/3rd cup Cream
Mint Leaves
Fresh Coriander
Half teaspoon Garam Masala Powder
Half teaspoon Mace and Nutmeg Powder
1 to 2 teaspoon Clarified Butter
400 grams Basmati Rice
1 Bay Leaf
1 teaspoon Caraway Seeds
2 teaspoon Lemon Juice
1 teaspoon Oil
Fresh Coriander
Mint Leaves
1/4th Cup Milk
1 tablespoon Clarified Butter
Mace and Nutmeg Powder
Fresh Coriander
1 teaspoon Kewda Water
Steps
Marinate 750 grams chicken with 1 tbsp ginger garlic paste, 1 cup curd, half tsp salt, 1 tsp white pepper powder, 1 tsp chilli flakes, half lemon juice for half an hour.
Heat 1/4th cup Oil in a kadai, add 3 green cardamom, 3 cloves, 1 black cardamom, 1 piece cinnamon stick, 1 tsp caraway seeds, 2 medium chopped onions, 3 chopped green chillies, fry till the onions turn golden brown, then add the marinated chicken cook on high flame for 4 to 5 minutes and then cover and cook till the chicken is tender.
When the chicken is done add 1/3rd cup cream, some chopped mint leaves, fresh chopped coriander leaves, half tsp garam masala powder, half tsp mace and nutmeg powder, mix it and cook it for 2 minutes.
Once the chicken is cooked and the gravy turns thick and oil floats on top off the flame. Do not dry the chicken keep a little gravy in it.
Soak 400 grams basmati rice for 2 hours, then boil them by adding 1 bay leaf, 1 tsp caraway seeds, 2 tsp lemon juice, 1 tsp oil. Boil them till 95% cooked, then strain the excess water from the basmati rice and keep the rice aside.
Heat 2 tsp ghee, in a huge heavy bottom pot in which you want to prepare the biryani, then spread some cooked basmati rice on the pan. Then layer it with the chicken gravy that you have prepared on the rice, sprinkle some chopped coriander and mint leaves. Then spread and cover all the remaining cooked basmati rice on the gravy.
After covering all the rice on the gravy add 1 tbsp clarified butter, sprinkle some mace and nutmeg powder, some crust crushed fried onion, pour 1/4th cup milk, 1 tsp kewda water.
Cover the pot with clean kitchen towel or silver foil, then close it with lid put some weight over the lid and let the pot sit on a heated griddle in low-medium heat for 20-25 minutes for dum.
Once done, open the lid and fluff the rice gently and serve hot with raita.
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Tips *This slow-cooking method ensures that every grain of rice absorbs the flavors of the chicken and spices, resulting in a biryani that is not only aromatic but also incredibly tender. *Once ready, just remove the lid and let any hot air escape, and then add some more fresh herbs if need be. * I personally, love to drizzle 1 tbsp of melted ghee all over the biryani for that extra aroma and flavor. *Biryani, itself is a whole meal or full dish and needed no accomplishment since yester years but I love to serve the piping hot biryani with chilled raita (yogurt dip).
