How To Make Mughlai Chicken Biryani Recipe

The cuisine developed by the people of the Mughal Empire in medieval India is known as the Mughlai Cuisine. The Mughlai cuisine is influenced by the cuisine of the originally hailed region of Mughal rulers which is central Asian. We can say that nowadays the cuisine of some regions of north India, some regions of Pakistan and bit of Bangladesh are influenced by the Mughlai cuisine. 

Variety of dishes found in the Mughlai cuisine and the dishes the vary from spicy to mild. Most of the dishes of Mughlai cuisine are named in Persian and Turkic languages because the Mughal empire adopted the Persian language as an official language and native tongue if Mughals ware Chagatay Turkic languages.  The Mughal cuisine includes the dishes of Kebabs, Kofta, Nihari, Pulao and Biryani. To fulfill various vegetarian dietetic requirements the paneer is used in vegetarian dishes.

Qeema Matar, Mughlai Paratha, Kababs Mughlai, Murg Murg Noorjehani, Murgh Musallam, Murg Kali Mirch, Nargisi Kofta, Kofta Shorba, Meat Durbari, Mughlai Chicken Pulao, Murg Chaap, Murg Tandoor, Malai Kofta, Murg Masala, Mughlai Chicken, Biryani and Kachri Qeema are some dishes of Mughlai cuisine.

Now let know the recipe of Mughlai Chicken Biryani.

Mughlai Chicken Biryani Recipe

Prep time 20 minutes

Cook time 45 minutes

Total time 1 hr 5 minutes

Serving yields 7 to 8

Cuisine Indian

Ingredients for Biryani:

• 500 grams of chicken Breast (bite-size chopped).
•  500 grams of basmati rice.
• 3 Onions (Thinly sliced ).
•  4 bay leaf.
• 5-6 cardamoms. 
• 1 piece cinnamon (medium size). 
• 3-4 cloves. 
• 2 tsp cumin. 
• 1 large nutmeg. 
•  1 tsp peppercorns.
• 2 tsp red chili powder. 
• 1/2 tsp turmeric powder.
• 2 tsp coriander powder. 
• 4-5 green chilies. 
• 1 medium-size ginger. 
• 1 medium-size garlic. 
•  2 tsp coriander Leaves.
• 2 tomato (chopped).
• Salt as per taste.
• 1 tsp saffron.
• 1 cup curd. 
• 1/2 cup ghee.

Also Read: Lucknowi (Awadhi) Style Chicken Biryani Recipe

Directions for Cooking Mughlai Chicken Biryani:

• At first make a ginger-garlic paste with nutmeg, mace, cumin, cardamom, cinnamon, peppercorn, cloves and tomato.
• Now take the chicken and add turmeric powder, curd and salt in it then mix it properly. After mixing it keep it aside for about an hour.
• In a large pan heat some oil and fry the onion until it turns golden brown color. Then remove it from the pan then make the two parts of it.
• Crush the half of fried onion and mix it with marinated chicken.
• In the pan heat some oil and add chicken in it with chili powder, coriander powder and a cup of water.
• Cook this chicken for 10-15 minutes on medium heat.
• Now wash the rice and keep it in the water for about 15 minutes for soaking.
• Cook this rice with for 15 minutes with cardamom, Cumin seeds, cloves, bay leaf, salt and cinnamon stick.
• Make sure that rice gets 75% cooked not fully. After it this remove it from pan and spread in the large plate.
• Now make the layer of cooked rice followed by chicken. On this make the layer of fried onion on it. Then again add the layer of rice on it. On the top of the layers Sprinkle some ghee, fried onion, mints and saffron (after soaking in the 3-4 tsp milk).
•  Now keep this pan on the lower heat until the rice gets fully cooked.
• Your Mughlai chicken biryani gets ready. Garnish this biryani with Mint leaves, Coriander leaves & tomato and serve it.

More Indian Recipes 

• Chicken cheese pasta.
• Chicken do pyaza recipe.
• Mangalorean chicken sukka.