Tuesday, March 11, 2014

Mughal Biryani | How to make Mughal Biryani Recipe | Mughlai Chicken Biryani Recipe


There are so many types of biryani recipes in my blog. But still am not done testing and tasting the varieties of biryani in my kitchen. This time I tried with something called Mughal Chicken Biryani which I grabbed from a TV show. It was a special program on Ramzan which explains how to do Biryani for Ramzan. They used mutton; here I switched to chicken for health concerns. The proportion given here can very well serve 2 to 3 people.



I prefer using chicken with bones for biryani. It tastes better which soaked in the gravy and cooked along with the rice. But TH likes it to be boneless to make the job easier while eating. So here I used bonless chicken breast and it depends on ur taste whether to use bone-in or out… and also make sure you add enough oil, to avoid the chicken gravy getting burnt in the pan. If u needs to add some more oil in the middle of the recipe, go ahead and add. This gives the gravy, the unique flavor.



I served it with onion raitha and chicken tikka.

Check also my other Biryani Recipes here.

Ingredients

1 ½ Cup basmathi rice
2 onions
2-3 tomatoes
1-2 green chillies
2 tsp ginger garlic paste
Hand full of mint leaves
Coriander leaves (as needed)
1tsp chilli powder
2tsp coriander powder
 ½ tsp biryani masala
1 tsp turmeric powder
1tsp lemon juice
½ cup thick curd
500gms chicken
1 tbsp oil
2tsp ghee
2 bayleafs
1 inch of cinnamon sticks
1-2 cardamom
2-3 cloves

How to make it

  • Wash and soak rice for 15-20mins. Later boil enough water in a skillet. When the water comes to rolling boil and salt (required for the rice alone). Then add the soaked rice. Mix up well. Cook in high temperature till the rice is half done.
  • Drain the water in a colander and reserve the water for further use. Set the rice aside.




  • Meanwhile wash and marinate the chicken with just turmeric powder, lemon juice and curd. Keep for 30 mins.


  • Heat oil and half of ghee in a pan, add the whole garam masala to the oil. Allow it to splutter. Then add thinly sliced onions. Sauté them well, till golden brown and the onions are completely soft.

  • Then add ginger garlic paste and slit the green chillies. Cook it till the raw smell leaves.

  • Then add finely chopped mint leaves and coriander leaves. Sauté them well.


  • Add the chopped tomatoes and cook till it turns mushy.

  • Add the spice powders (chilli powder, coriander powder and biryani masala). If u don’t have biryani masala, never mind use the regular garam masala you have in hand.

  • Make sure you have enough oil, so that it makes thick gravy consistency. Mix well in medium flame till the oil oozes out.

  • Now add the marinated chicken and mix well. Add salt (remember, we have added salt for the rice)


  • Add 1 cup of water (reserved water from the rice) and allow it cook the chicken soft.

  • Cook by closing with the lid in medium flame.
  • Once the chicken is cooked to perfection, add the half cooked rice on top of the gravy.

  • Mix the rice with the gravy with the spoon. No needed to mix the gravy completely. Sprinkle some reserved water on top if needed.

  • Keep the flame to its minimum low flame or keep a tawa and the place the pan on top of the tawa.
  • Tightly close the pan with a tight lid. Let it cook on its own for next 20 mins.
  • Open the lid and check whether the rice is completely cooked. Mix up the rice with the gravy. If needed sprinkle some food color (dissolved in water) on top of it.

  • Top up the rice with ghee if needed to enhance the flavor.
  • Serve hot with onion raitha.