Muglai Biryani

Mughlai chicken biryani is a tasty, mildly spicy, and aromatic dish authentic to Mughlai cuisine which is strongly influenced by the Turko-Persian cuisine of Central Asia, the region where the early Mughal emperors originally hailed from, and it has strongly influenced the regional cuisines of modern Afghanistan, Northern India, Pakistan, and Bangladesh. This biryani is one of the royal authentic delicacies of Mughlai cuisine and has variations introduced by people from different regions by altering the spices. Thus, every variation of the biryani has a unique aroma and taste of ground spices and this is one among them. This Mughlai biryani is a flavorful, aromatic, and perfect centerpiece for any party or festive.

Ingredients

TO MARINATE

• 1 kg Chicken , cut and cleaned
• ¼ tsp Turmeric powder
• 1 tsp Chili powder
• 1 tsp Coriander powder
• ¾ tsp Salt
• ¼ tsp All spice powder
• ¼ cup Curd

TO PREPARE RICE

• 5 cup Water
• 2 tsp Oil
• 1 Star anise
• 4 Cloves
• 3 Cinnamon, small sticks
• 1 Javitri/Nutmeg
• 4 Cardamom
• 1 Bay leave
• ¼ tsp Cumin seeds
• 1 tsp Salt
• 1½ cup Basmati rice, soak for 15 minutes and drain

TO PREPARE CHICKEN GRAVY

• ¼ cup Oil
• 2 Star anise
• 1 Javitri/Nutmeg
• 3 Cloves
• 3 Cinnamon, small stick
• 4 Cardamom
• 1 Bay leave
• ¼ cup Cashew nut
• 1 cup Onion, sliced
• 3 Green chili, sliced
• ¾ tsp Chili powder
• 1 tsp Coriander powder
• 1 tsp All spice powder
• 1 tsp Ginger garlic paste
• ¼ cup Mint leaves
• 2 Tomato, chopped
• ¾ cup Water
• ¼ cup Fried onion, for layering
• 2 tsp Orange food color
• 1 tbsp Ghee

Step by Steps

TO MARINATE

➢ In a bowl add chicken pieces with chili, coriander, turmeric powder, yogurt, 1 tsp of ginger garlic paste, and salt, Marinate the chicken and keep it aside for at least about 30 minutes.

TO PREPARE RICE

➢ In a wide bottom pan with hot water, add 5 cups of water and spices mentioned in the preparation of rice list above¸ Now add the washed basmati rice and allow it to cook.

➢ Once 70% of rice is cooked, switch off the stove, drain the rice and keep it aside.

TO PREPARE CHICKEN GRAVY

➢ In a wide bottom pan, add ghee/oil, cashew nuts, cumin seeds, cardamom, cloves, star anise, mace, green chili, onion, and saute it until the onions turn translucent.

➢ Now add chopped mint leaves and saute well, Add chili, coriander, allspice powder, salt, ginger garlic paste and sauté until the raw aroma leaves and then add chopped tomatoes, sauté until it turns mushy.

➢ Add the marinated chicken pieces to the mixture and combine everything well¸ Close and cook the chicken for about 10 minutes until it leaves water Give it a stir and add water to the chicken and close and cook again for 10 to 12 minutes.

➢ Now open the lid and simmer the heat and cook the gravy until it turns reddish-brown in color , Remove the chicken from the pan.

TO LAYER THE BIRYANI

➢ Start the layering with chicken mixture, cooked rice, fried onions, and mint leaves, Continue the process until everything evenly layered and spread.

➢ Mix food color in warm milk and sprinkle it on the layer along with the fried onion, a pinch of allspice powder, and drizzle ghee and Close the lid and cook the biryani in dum for at least 15 minutes in low flame.

➢ Open the lid and gently fluff the biryani.

Tips

• For the best taste, use chicken thighs and drumsticks.
• Marinate the chicken and rest it at least for 30 minutes for the chicken to absorb masala well.
• Soak basmati rice for 15 minutes to get fluffier biryani.
• Do not over cook the rice which makes the biryani mushy.
• Layering and cooking the biryani in dum helps the dish to absorb all the flavors and aroma from the chicken and spices.
• Food color used here is an optional ingredient and it can be skipped or replaced with saffron diluted in warm milk.
• Replace chicken with goat, fish, keema meat, prawn, egg or vegetables for other flavors of Mughlai biryani.