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Chicken
Mughlai Biryani Recipe |
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Recipes in English
>>
Rice / Biryani / Pulao
Recipes >>
Chicken Mughlai Biryani |
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1 1/2 kg chicken cut into small pieces |
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2 medium onions sliced |
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6 garlic cloves, crushed |
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2 tbsp ginger, ground |
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1/2 cup yoghurt |
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1/4 kg tomatoes |
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10 green whole cardamom |
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4 black whole cardamom |
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2 tbsp black cumin seeds |
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10 cloves |
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2 tbsp black pepper |
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2-4 bay leaves |
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2 cinnamon stick |
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2 tsp coriander powder |
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3 tsp salt |
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1/2 tsp white pepper |
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1 tsp ground nutmeg |
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1 tsp ground mace |
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2 green chilies chopped |
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1 tbsp lemon juice |
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1/2 cup oil |
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1 tbsp of saffron, dissolved in a cup of hot milk |
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5 cups rice |
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- Heat oil in a
pan and add onions. Cook on medium-low heat until golden
brown
- Remove onions
and add chicken to the pan, stirring until brown. Meanwhile,
in a blender, add yoghurt and half of the cooked onion and
garlic/ginger. Blend and add to chicken
- Also add
tomatoes, cloves, black pepper, black cumin, bay leaf,
cardamoms and a stick of cinnamon
- Add coriander
powder, salt and white pepper
- Cook for half
an hour on medium heat
- Stir
frequently
- When the water
has dried up and the chicken is done, add nutmeg and mace
- Boil rice in
eight cups of water with salt and the remaining spices
- Cook
approximately for 10 minutes
- Drain the
water leaving the whole spices with the rice
- In a pan, make
alternate layers of rice and chicken
- Add half of
the lemon juice, remaining onions and the chilies
- Pour 1/4-cup
oil on the top along with the saffron/milk mixture
- Place in
pre-heated oven (350 degrees) for one hour
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