Who doesn't love Biryani? Learn to make traditional Hyderabadi style mugali chickenbBiryani using this simple dum recipe and make it at home for your loved ones.
Course Main Course
Prep Time 30minutes
Cook Time 1hour
Total Time 1hour30minutes
Author Punam Paul
700gramchicken (मुर्गे का माँस)
2cupbasmati rice (बासमती चावल)
4pieceschopped onion (कटा हुआ प्याज)
4piecesIndian bay leaf (तेज पत्ता)
4piecesblack cardamom (बड़ी इलायची)
3-4piecesgreen cardamom (छोटी इलायची)
1/2inch piececinnamon (दालचीनी)
2teaspooncumin seeds (जीरा)
1pinchnutmeg powder (जायफल पाउडर)
1/6teaspoonground mace (पिसी जावित्री)
1teaspoonpeppercorns (काली मिर्च के दाने)
2teaspoonred chili powder (लाल मिर्च पाउडर)
1/2teaspoonturmeric powder (हल्दी पाउडर)
2teaspooncoriander powder (धनिया पाउडर)
5piecesgreen chilies (हरी मिर्च)
16flakesgarlic cloves (लहसुन का लौंग)
2teaspoonchopped fresh coriander leaves (ताजा काटा हुआ धनिया पत्ती)
2pieceschopped tomato (कटा हुआ टमाटर)
salt to taste (नमक स्वाद अनुसार)
1teaspoonsaffron (केसर)soaked in 1 tablespoon of milk
1cupwhisked curd (फेटा हुआ दही)
1/2cupvegetable oil (वनस्पति तेल)
To Marinade Chicken
Grind ginger, garlic, nutmeg, mace, cumin seeds, cardamom brown, cardamom green, cinnamon, black pepper corn, cloves, tomatoes in a paste.
Rub the ground paste in chicken, add turmeric powder, salt, curd and mix well and keep aside for 1 hour.
In a large frying pan, heat oil for about 5 minutes, split the onion into 2 batches, fry it with 3/4 teaspoon salt, until the onion turns golden brown and crisp, onion on a strain Remove, to extract excess oil, slice it. Mix with fried onions and spicy chicken.
Heat oil in pan for about 5 minutes, add marinated chicken, coriander powder, chilli powder and 1 cup water to it.
Soak the rice in water for 15 minutes. Add 3 cups of water for 2 cups of rice separately, along with some cardamom brown and green, cumin, cloves, cinnamon leaf, salt and cinnamon stick (2 each)
Cook the rice until it breaks while pressing hands. After cooking, remove the rice and spread it on a plate or large pan.
In the oven-proof dish, add 2 tbsp ghee. Place a layer of cooked rice after a layer of chicken. Place a layer of fried onions, repeat the layers of cooked rice and then finish with a layer of chicken and a layer of rice. Sprinkle some ghee, saffron, fried onions and mint and on the last layer of rice.
Place it in an oven and bake it for 15 minutes, or until the top is brown. In case of stove, you can keep in low flame and boil for 15 minutes.
Now the chicken biryani is ready and serve hot with yogurt.
Enjoy Chicken Biryani !!
Mughlai Chicken Biryani by Punam Paul from https://punampaul.com/mughlai-chicken-biryani/