Mughlai Chicken Biryani

Name: Mughlai Chicken Biryani
Total time: 3600 s
Yield: 4-serving
Cuisine: Indian
Ingredients: 1/2 Kilo Chicken , Washed and Drained; 2 Cups Basmati Rice , Soaked and Drained; 3 Onion , Medium-sized , Sliced; 2 Tomato , Medium-sized , Chopped; 2 Teaspoons Garlic Paste; 2 Teaspoons Ginger Paste; 2 Teaspoons Cumin Seeds; 2 Teaspoons Coriander Powder; 1/2 Teaspoon Black Pepper Powder; 1 Teaspoon Masala Biryani; 1/4 Teaspoon Cardamom Green; 1/4 Teaspoon Nutmeg; 1/2 Teaspoon Turmeric Powder; 2 Teaspoons Red Chilli Powder; 2 Cloves; 2 Teaspoons Almonds , Crushed; 1 Cinnamon Stick; 1/2 Cup Yogurt; 2 Green chillies , Chopped; 2 Tablespoons Ghee; 1 Pinch Saffron Food Color or; Coriander Mint Leaves Few and , Chopped; as required Water; Oil , for frying; To Taste Salt

Sandhi Ra @cook_7802545

USA

Make Mughlai Chicken Biryani at Home.

Sandhi Ra @cook_7802545

USA

Make Mughlai Chicken Biryani at Home.

Saved

Ingredients

60 mins

4-serving

1/2 KiloChicken , Washed and Drained
2 CupsBasmati Rice , Soaked and Drained
3Onion , Medium-sized , Sliced
2Tomato , Medium-sized , Chopped
2 TeaspoonsGarlic Paste
2 TeaspoonsGinger Paste
2 TeaspoonsCumin Seeds
2 TeaspoonsCoriander Powder
1/2 TeaspoonBlack Pepper Powder
1 TeaspoonMasala Biryani
1/4 TeaspoonCardamom Green
1/4 TeaspoonNutmeg
1/2 TeaspoonTurmeric Powder
2 TeaspoonsRed Chilli Powder
2Cloves
2 TeaspoonsAlmonds , Crushed
1Cinnamon Stick
1/2 CupYogurt
2Green chillies , Chopped
2 TablespoonsGhee
1 PinchSaffron Food Color or
Coriander Mint Leaves Few and , Chopped
as requiredWater
Oil , for frying
To TasteSalt

Saved

Steps

60 mins

1

Take a medium bowl and add yogurt, ginger-garlic paste, chili powder, nutmeg, salt, black pepper powder, coriander powder, almonds and biryani masala in it and mix well to make marinate
2

The chicken into the paste and keep it aside for an hour
3

Heat oil in a large -bottomed pan, add cumin seeds, cloves, cardamom and cinnamon. Now add onion, mint leaves and green chilies. Cook on low flame until turns to golden brown then add tomato and saute for couple of minutes
4

Now add marinated chicken in that pan and toss well. Pour 2 cups of water or more(if needed) in pan. Mix well and adjust salt and seasoning. Keep cooking
5

Add soaked rice and ghee in pan. Covered pan and keep stirring over a medium flame till the rice and chicken both are cooked properly. Uncovered the pan, sprinkle with saffron or food color and coriander leaves and cook for another minute. Turn off the heat
6

Serve hot with green chutney and raita