Mughlai Chicken Biriyani

 Mughlai Chicken Biryani Recipe – A Royal Delight

Mughlai Chicken Biryani is a rich and aromatic dish that dates back to the Mughal era. This biryani is characterized by fragrant long-grain basmati rice, succulent chicken marinated in a blend of spices, and the indulgent flavor of saffron and nuts. Unlike other biryanis, Mughlai Biryani is mildly spiced yet incredibly flavorful.

Ingredients

Marinating Chicken:

• 500g chicken (medium pieces)

• 1/2 cup thick yogurt

• 1 tbsp ginger-garlic paste

• 1 tsp red chili powder

• 1/2 tsp turmeric powder

• 1 tsp garam masala

• 1/2 tsp nutmeg powder

• 1 tsp salt

• 2 tbsp lemon juice

• 1 tbsp oil

• 2 tbsp fried onions

For the Rice:

• 2 cups basmati rice (soaked for 30 minutes)

• 6 cups water

• 2 bay leaves

• 4 green cardamoms

• 2-inch cinnamon stick

• 4 cloves

• 1/2 tsp salt

• 1 tsp ghee

For the Biryani Layering:

• 2 large onions (thinly sliced and fried till golden brown)

• 1/4 tsp saffron strands in milk.

• 2 tbsp ghee

• 1/4 cup chopped coriander leaves

• 1/4 cup chopped mint leaves

• 10-12 cashew nuts (lightly fried)

• 10-12 raisins

Step-by-Step Preparation

Step 1: Marinating the Chicken

1. In a bowl, mix yogurt, ginger-garlic paste, red chili powder, turmeric, garam masala, nutmeg, salt, lemon juice, and oil.

2. Add chicken pieces and coat well with the marinade.

3. Cover and refrigerate for at least 2 hours (preferably overnight for best flavor).

Step 2: Preparing the Rice

1. Boil 6 cups of water with bay leaves, cardamoms, cinnamon, cloves, salt, and ghee.

2. Add soaked rice and cook until 70% done (it should still have a bite to it).

3. Drain and set aside.

Step 3: Cooking the Chicken

1. Heat 2 tbsp ghee in a deep pan.

2. Add marinated chicken and cook on medium heat for 10-15 minutes until the chicken is tender and coated with spices.

Step 4: Layering the Biryani

1. In a heavy-bottomed pan, add a layer of chicken.

2. Spread half of the fried onions, coriander, and mint leaves.

3. Layer half of the cooked rice over the chicken.

4. Sprinkle some saffron milk

5. Repeat the layers until all ingredients are used.

6. Top with fried nuts and raisins.

Step 5: Dum Cooking (Slow Cooking)

1. Seal the pan with a tight lid or dough or aluminum foil to trap steam.

2. Cook on a low flame for 20-25 minutes.

3. Let it rest for 10 minutes before opening the lid.

Serving Suggestion

• Serve hot with raita, salad, and a side of salan (Made with green chilies cooked in a spiced gravy).

• Garnish with additional fried onions and fresh coriander.

Enjoy this royal Mughlai Chicken Biryani with your family and friends! Let me know in the comments if you tried it. 😊