Mughlai Chicken Biryani

Mughlai Chicken Biryani

Cooking Time

Preparation Time : 300

Cook Time : 40

Total Time : 340

Ingredients

Serves 4

  • Chicken 500 gms

  • curd 50 gms

  • Ginger Garlic Paste 1 tsp

  • Red Chili Powder 2 tsp

  • Salt 2 tsp

  • cumin powder 2 tsp

  • Coriander Powder 2 tsp

  • Oil 1/2 cups

  • Ghee 1/2 cups

  • onion 1 nos

  • Basmati Rice 300 gms

  • Lemon Juice 1 tsp

  • Star Anise 1 nos

  • Shah Jeera 1 tsp

  • Green Cardamom 3 nos

  • Cinnamon Stick 1 nos

  • Mace 1 nos

  • Cloves 4 nos

  • Fried onion/Birista 1 bowls

  • Biryani Masala 1 tsp

  • Saffron Soaked Milk 2 tsp

  • Meetha AataR 1 drop

  • Keora Water & Rose Water 1 tsp

  • Boiled Egg 3 nos

  • Boiled Potato(cut into halves) 3 nos

  • Wheat Flour 1 cups

Directions

  • 01

    Marinate the chicken with salt, curd, turmeric powder,red chilli powder,ginger garlic paste,cumin powder & coriander powder.Marinate it for at least 4 to 5 hours.

  • 02

    Soak the rice in water for 30 minutes.

  • 03

    Half boil the rice with lemon juice,shah jeera,cinnamon stick,cloves,mace,cardamom & 2tspn ghee.

  • 04

    Drain excess water & keep aside.

  • 05

    Heat oil & fry boiled eggs & potato mixed with salt & turmeric powder.

  • 06

    For making chicken gravy, add chopped onion & ginger garlic paste & saute it for a while.

  • 07

    Add matinated chicken & all spices.

  • 08

    Add some hot water, cover it & let it cook on low flame untill the chicken is soft cooked.

  • 09

    After that open the lid & adjust salt & gravy.

  • 10

    Now take any heavy bottomed vessel & start layering the biryani.

  • 11

    Place the cooked chicken in the vessel evenly.

  • 12

    Spread half cooked rice on it.

  • 13

    Place boiled ,fried eggs & potatoes on it.

  • 14

    Sprinkle biryani masala,saffron soaked milk,ghee & birista.

  • 15

    Layer the remaining rice on it.

  • 16

    Sprinkle saffron soaked milk,meethi aatar,keora water & rose water.

  • 17

    Mix some water in wheat flour to make a dough.

  • 18

    Now cover the vessel with lid & seal it with wheat dough.

  • 19

    Cook over low heat for 25 minutes.

  • 20

    Switch off the flame & keep rest for another 15 minutes.

  • 21

    After that open the lid, mix the layers & serve it with salad & raita.

Review

5.0

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