Mughlai chicken Biryani | authentic chicken dum Biryani 2kg | simple chicken biryani

 Mughlai Chicken Biryani 





 Prep Time: 25 mins 

Cook Time: 1 hour 15 mins

Servings: 8-10


Ingredients :


1. Chicken - 2 Kg


2. Basmati Rice - 1 Kg


3. Ginger Garlic Paste - 3 Tbsp


4. Curd 300 Gms


5. Salt


6. Turmeric Powder - 1 Tsp


7. Chilli Powder - 4 Tsp 


8. Pepper Powder - 1 Tsp


9. Coriander Powder - 3 Tsp


10. Cumin Powder - 3 Tsp


11. Garam Masala - 2 Tsp


12. Cinnamon


13. Cloves


14. Green Cardamom


15. Black Cardamom


16. Mace


17. Star Anise


18. Shahi Jeera - 1 1/2 Tsp


19. Bayleaf


20. Lemons Juice.


21. Green Chilli - 4 Nos


22. Fried Onions


23. Mint Leaves


24. Coriander Leaves 


25. Fresh Cream - 2 Tbsp


26. Saffron Milk


27. Sliced Almond / Badam - 1/4 Cup


28. Chopped Cashew Nuts - 1/4 Cup


29. Chopped Pistachios - 1/4 Cup


30. Onions Fried Oil


31. Ghee


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Indian spices


Method :


For  chicken marination :


1. Take chicken in a large bowl and add lemon juice, ginger garlic paste, curd, and salt to it.


2. Mix all ingredients well on the chicken. 


3. Add turmeric powder, red chilli powder, pepper powder, coriander powder, cumin powder, and garam masala powder and mix everything. 


4. Mix the spice powders for a while and then add cinnamon, cloves, green cardamom, black cardamom, mace, star anise, shahi jeera, and bay leaves and mix it well.


5. Add some oil, ghee, green chillies, fried onions, mint leaves, and coriander leaves and mix it well.


6. Finely, add fresh cream, saffron milk, sliced almonds, chopped cashew nuts and pistachios. 


7. Mix everything well and cover the bowl with a lid. Keep this marinated chicken for a minimum of 2 hours.


For cooking the rice:


1. Wash and soak the rice for 1/2 hour.


2. Boil water in a big pot. Add cinnamon, cloves, cardamom, star anise, bay leaves, shahi jeera, coriander leaves and mint leaves to the boiling water.


3. Mix and cover the pot, and cook for 3 minutes. 


4. After 3 mins, add soaked basmati rice, salt, and lemon juice and mix well. 


5. Cook rice, keep the rice a little raw. 


6. Strain the rice and keep it aside,



For making the Biryani:


1. Put a large pot on a tawa. Add ghee and oil to the pot.


2. Once the pot is heated,  add the marinated chicken pieces.


3. Cover the pot with a lid and cook the chicken for 3 mins.


4. Mix the chicken again and place a layer of 60% cooked rice over it evenly.


5. Sprinkle some fried onions, coriander leaves, mint leaves, ghee and saffron water.


6. Over this, place the remaining rice and spread it evenly to form a layer.


7. Add ghee, saffron water, fried onions, coriander leaves and mint leaves.


8. Now cover the pot with aluminium foil.


9. Keep the flame on high and place a lid over the foil.


10. Cook the biryani on dum for at least 40 mins.


11. After 40 mins, mix the biryani gently. 


12. Serve with curd Raita or pudina chutney. 






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