Ingredients
Marination
- Chicken 1.5 kg
- Yogurt 1 cup
- Bryani masala 1 tbsp ( I used national biryani masala)
- Salt 1 tsp
- Red chili powder 1/2 tsp
- Turmeric powder 3/4 tsp
- Coriander powder 2 tsp
- Cumin powder 1 tsp
Rice
- Uncooked rice 3 cups, soaked in water for at least 1 hour
- Cumin seeds 1 tsp
- Star anise 2 ( baadyaan k phool)
- Cloves 8 (loang)
- Cinnamon sticks 3 big (daalcheeni)
- Bay leaves 3 (tez paat)
- Salt 1/2 tbsp
- Oil 5 tbsp
- Green cardamoms 8 (hari ilaichi)
- Black cardamoms 2 (kali ilachi)
- Mace flower 1 (Jaifal)
Gravy
- Oil 1/4 cup
- Cashew nut 2 handfuls
- Green cardamoms 4
- Cloves 4
- Cinnamon sticks 2
- Star anise 2
- Bay leaf 1
- Mace flower 1
- Cumin seeds 1 tsp
- Green chilies 2-3
- Onions 3 big, chopped
- Fresh mint leaves 1 handful
- Red chili powder 1 tsp
- Coriander powder 2 tsp
- Ginger paste 1 tbsp
- Garlic paste 1 tbsp
- Tomatoes 4 big, chopped
Layering
- Fried onions made from 2 big onions
- Fresh mint 1 handful, chopped
- Fresh coriander 1 handful, chopped
- Ginger 2 inch piece, julienne cut
- Green chilies 4-5, sliced
- Lemon wedges of 2 lemons
- Orange food color 1/2 tsp mixed in 2 tbsp water
Preparation
- Marination: Marinate the chicken with the marination ingredients. Mix, cover and refrigerate for at least 2 hours up to overnight.
- Rice: Fill cooking pot with water and add all the ingredients mentioned under “Rice”.
- Allow the water to boil for a few minutes until the whole spices in the water double in size.
- Now add drained rice and allow to cook until the rice is 70% cooked.
- Now remove and discard the whole spices.
- Drain the rice and keep aside for later use.
- Gravy: To the cooking pot, heat oil and add cashew nuts, green cardamoms, cloves, cinnamon sticks, star anise, bay leaf, mace flower, cumin seeds, green chilies and chopped onions. Cook on medium flame until the onions just start to turn golden. No need to turn the onions to brown color otherwise the biryani will be dark in color and would not look appetizing.
- Add handful of mint leaves and sauté for 30 seconds.
- Add red chili powder and coriander powder and sauté again for 30 seconds
- Add ginger and garlic paste and cook until aromatic.
- Add tomatoes, cover and cook until tomatoes are soft and oil is released from the gravy.
- Add the marinated chicken, turn the flame high and cook on high until the chicken turns white.
- Now cover and cook on medium until the chicken is cooked through.
- Remove the lid and evaporate the liquid if there is any in the gravy.
- Gravy is ready.
- Take out half of the chicken out in a bowl.
- Layering: Distribute the chicken that is in the pot evenly. Now layer with half of the boil rice.
- Top with half of fried onions, mint, coriander, green chilies, ginger and lemon wedges.
- Repeat for the second layer.
- Lastly, pour the orange colour on top.
- Put on dum for 15-20 minutes.
- Enjoy with mint raita and sald!
Mughlai Chicken Biryani
Ingredients
Marination
- Chicken 1.5 kg
- Yogurt 1 cup
- Bryani masala 1 tbsp I used national biryani masala
- Salt 1 tsp
- Red chili powder 1/2 tsp
- Turmeric powder 3/4 tsp
- Coriander powder 2 tsp
- Cumin powder 1 tsp
Rice
- Uncooked rice 3 cups soaked in water for at least 1 hour
- Cumin seeds 1 tsp
- Star anise 2 baadyaan k phool
- Cloves 8 loang
- Cinnamon sticks 3 big daalcheeni
- Bay leaves 3 tez paat
- Salt 1/2 tbsp
- Oil 5 tbsp
- Green cardamoms 8 hari ilaichi
- Black cardamoms 2 kali ilachi
- Mace flower 1 Jaifal
Gravy
- Oil 1/4 cup
- Cashew nut 2 handfuls
- Green cardamoms 4
- Cloves 4
- Cinnamon sticks 2
- Star anise 2
- Bay leaf 1
- Mace flower 1
- Cumin seeds 1 tsp
- Green chilies 2-3
- Onions 3 big chopped
- Fresh mint leaves 1 handful
- Red chili powder 1 tsp
- Coriander powder 2 tsp
- Ginger paste 1 tbsp
- Garlic paste 1 tbsp
- Tomatoes 4 big chopped
Layering
- Fried onions made from 2 big onions
- Fresh mint 1 handful chopped
- Fresh coriander 1 handful chopped
- Ginger 2 inch piece julienne cut
- Green chilies 4-5 sliced
- Lemon wedges of 2 lemons
- Orange food color 1/2 tsp mixed in 2 tbsp water
Instructions
- Marination: Marinate the chicken with the marination ingredients. Mix, cover and refrigerate for at least 2 hours up to overnight.
- Rice: Fill cooking pot with water and add all the ingredients mentioned under “Rice”.
- Allow the water to boil for a few minutes until the whole spices in the water double in size.
- Now add drained rice and allow to cook until the rice is 70% cooked.
- Now remove and discard the whole spices.
- Drain the rice and keep aside for later use.
- Gravy: To the cooking pot, heat oil and add cashew nuts, green cardamoms, cloves, cinnamon sticks, star anise, bay leaf, mace flower, cumin seeds, green chilies and chopped onions. Cook on medium flame until the onions just start to turn golden. No need to turn the onions to brown color otherwise the biryani will be dark in color and would not look appetizing.
- Add handful of mint leaves and sauté for 30 seconds.
- Add red chili powder and coriander powder and sauté again for 30 seconds
- Add ginger and garlic paste and cook until aromatic.
- Add tomatoes, cover and cook until tomatoes are soft and oil is released from the gravy.
- Add the marinated chicken, turn the flame high and cook on high until the chicken turns white.
- Now cover and cook on medium until the chicken is cooked through.
- Remove the lid and evaporate the liquid if there is any in the gravy.
- Gravy is ready.
- Take out half of the chicken out in a bowl.
- Layering: Distribute the chicken that is in the pot evenly. Now layer with half of the boil rice.
- Top with half of fried onions, mint, coriander, green chilies, ginger and lemon wedges.
- Repeat for the second layer.
- Lastly, pour the orange colour on top.
- Put on dum for 15-20 minutes.
- Enjoy with mint raita and sald!
