Mughlai Chicken Biryani Recipe | Mughlai Biryani Recipe

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 Cusine 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.

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. I referred an easy recipe from a youtube video and slightly tweaked to my taste. 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. For a change, to impress your family just give it a try and share your feedback. The list and preparation may look bit lengthy and confusing but it is simple and easy to follow with the step wise pictures.

Mughlai Chicken Biryani Recipe

Prep Time : 20 minutes | Cook Time : 45 minutes

Serves 6

Ingredients

1. Chicken   1 lb or 500 gm
2. Basmati Rice   2 cups
3. Onion 2 no.(thinly sliced)
4. Green Chili   4 no.
5. Ginger Garlic Paste   2 tbsp
6. Yogurt   6 tbsp
7. Butter  2-3 tbsp(i used 1 tbsp)
8. Coriander Leaves   1/4 cup(finely chopped)
9. Mint leaves   3 tbsp(chopped)
10. Salt   to taste

To Dry Roast / Mughlai Masala

1. Dry Red Chilies   5 or 7 no.
2. Coriander seeds   2 tbsp
3. Cumin seeds  1/2 tbsp
4. Pepper corns   2 tsp
5. Cinnamon   1" pieces
6. Cloves   2 no.
7. Cardamom  2 no.
8. Turmeric Powder  1/2 tsp(no need to roast just grind along with other ing)
9. Almonds   15(soak in hot water for 15 mins)
10. Cashew nuts   7 or 8(soaked)

To Temper

1. Oil   2 tbsp
2. Cinnamon  1" piece 2
3. Cloves  4 no.
4. Cardamom  2 no.
5. Bay leaves  3
6. Star Anise   1
7. Cumin seeds  1/4 tsp

Method

• First clean and Marinate chicken with 1-2 tbsp yogurt, 1/4 tsp turmeric and chilli powder and keep aside.
• Then soak cashew and almonds in a hot water and keep aside.

• Then heat a pan, dry roast all the spices under the heading "Mughlai Masala" and allow to cool for a while.
• Now peel the almond skin and blend soaked nuts and roasted spices together to a smooth paste.
• Wash and soak Basmati Rice in enough water and keep aside.

• And now heat oil in a pan, add the tempering ingredients and fry well.
• Then add sliced onion, green chilli and saute until onion turn pink and soft.
• After that add ginger garlic paste and saute until raw smell leaves.

• And then add ground masala paste, butter,remaining yogurt and saute for 3-4 minutes in medium heat.
• Then add the marinated chicken and saute for 4-5 minutes.

• Now add 1/4-1/2 cup water, half of the chopped mint leaves and cilantro and cook covered till the chicken is cooked.
• Mean while cook basmati rice with enough water till it is 80% done and drain the excess water and spread the rice in a platter and keep ready.

• Once the chicken is cooked and the gravy turns thick and oil floats on top, start layering.
• In a wide heavy bottomed pot, first spread rice then pour the chicken curry over the rice spread it. sprinkle some finely chopped mint and cilantro.

• Again spread remaing rice and gravy, top it with mint, cilantro leaves and biryani essence or food color or saffron(mixed with 2-3 tbsp warm milk)
• Cover the pot with clea kitchen towel, 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.
• Once done, open the lid and fluff the rice gently and serve hot with raita.