Mughlai Chicken Biryani

Filed under Chicken, Non-Vegetarian, Rice
3.6, 13 reviews

Happy Navratri in advance..

Recipe Details  
 
3.6, 13 reviews

Posted by
Posted on 2, Jun 2015
Serving 6-8 people
Ready in 60-80 minutes
Post Views 3.5 K views
Post Rating 3.62 out of 5 , from 13 reviews
Click here to view the recipe in Malayalam - Opens new tab.
Ingredients
  • Chicken - 1 Kg, cut into medium pieces

For Ground paste:

  • Garlic - 2 full pods(18-20 medium sized cloves)
  • Ginger - 2 large pieces(approx 25 gms)
  • Green chillies - 5 Nos
  • Black Cardamom - 3 Nos
  • Green Cardamom - 4 Nos
  • Cinnamon - ½ inch piece
  • Cloves - 3-4 Nos
  • Cumin seeds - ¾ Tablespoon
  • Nutmeg powder - 1 pinch
  • Mace - 2 pods
  • Pepper corns - 1 Teaspoon
  • Medium sized Tomato - 2 Nos, cut each tomato into 4 pieces

For marination:

  • Fried Onion - 2 cup ( refer notes )
  • Turmeric powder - ½ Teaspoon
  • Curd - 1 cup
  • Salt - ¾ Teaspoon

For Chicken masala:

  • Kashmiri chilli powder - 2 Tablespoon
  • Coriander powder - 1 Tablespoon
  • Water - 1 cup
  • Coconut oil - 2 Tablespoon
  • Salt as required

For rice:

  • Basmati Rice - 2 cup
  • Black Cardamom - 2 nos
  • Green Cardamom - 3-4 Nos
  • Cumin seeds - ½ Teaspoon
  • Cinnamon stick - 1 inch piece
  • Cloves - 3-4 Nos
  • Bay leaf - 2 Nos
  • Ghee - 2 Tablespoon
  • Salt to taste
  • Water as required

For garnishing:

  • Ghee - 2 Tablespoon
  • Saffron - 1 Teaspoon
  • Warm Milk - 2 Tablespoon
  • Fried onion - ½ cup ( refer notes )
  • Garam Masala - ¼ Teaspoon + ¼ Teaspoon
  • Finely chopped Coriander leaves - 2 Tablespoon
  • Finely chopped Mint leaves - 1 Tablespoon
Directions

Chicken Masala Preparation:

  1. Clean and wash chicken pieces; Drain and set aside.
  2. Blend together all the ingredients for 'ground masala' and make a fine paste.
  3. In a bowl, add in the chicken pieces, ground masala(step #2), all the ingredients mentioned under 'For marination' and mix well; Set aside for at-least 1 hour.
  4. Heat 2 tablespoon of coconut oil in a pan; Add in the marinated chicken, coriander powder, kashmiri chilli powder, water and mix well.
  5. Cook on medium heat until the chicken is cooked well and the gravy becomes thick. Add salt at this stage, if needed.
  6. Set aside.

Rice Preparation & Layering:

  1. Wash and soak the rice for 20 minutes. Drain the water completely; Set aside.
  2. Soak saffron in warm milk and set aside.
  3. In a large pot, pour required amount of water; Add the spices listed in 'for rice', salt, ghee and bring to boil.
  4. When it starts boiling, add the soaked rice and continue cooking.
  5. In a biriyani pot/oven proof dish, add 2 tablespoon of melted ghee and spread the ghee evenly to the bottom of the pot. Then put the prepared chicken masala, and spread it evenly.
  6. When the rice is ¾ done(refer notes), layer half of the rice over the chicken masala.
  7. Sprinkle ¼ cup fried onion, ¼ teaspoon garam masala.
  8. Then layer the rest of the rice on top of it.
  9. Then sprinkle ¼ cup fried onion, ¼ teaspoon garam masala, chopped Mint & Coriander leaves.Finally, pour 2 tablespoon of melted ghee and the saffron milk on top.

Cooking in Oven :

  1. Close the oven-safe dish with a tight fitting oven-safe lid - OR - Cover it with an aluminium foil. Seal the edges by crimping the foil.
  2. Preheat oven to 180°C/350°F. Place the sealed oven proof dish in the oven and bake it for 15-20 mins.
  3. When it is done, remove and keep the dish covered until serving.

Cooking over Stove top :

  1. Close the biriyani pot with a tight fitting lid. Put the biryani pot on the stove, and cook for about 15 minutes over low flame.
  2. Remove from fire, mix the rice and chicken from the bottom of the pan using a long spoon.
  3. Serve hot with raita, papad and pickle.

Notes:

  • The right consistency of the rice matters for a good biriyani. So don't overcook the rice.
  • How to check the right consistency of the rice?
    • Just take out a grain of rice from the boiling water, and press it in between your thumb and forefinger. If the grain breaks into 3 parts, that's the right consistency.
  • How to make Fried Onion? ( makes about 2 ½ cup of fried onion(approx:) )
    • Take 4 medium-large sized onion and cut it into very thin slices. Divide the sliced onions into 2 batches.
    • In a large frying pan, heat required amount of oil for deep frying.
    • Fry each batch with a pinch of salt till the onions are golden brown and crisp.
    • Transfer to a paper towel to remove excess oil.
3.6, 13 reviews

Meal:    Food type: 
Cuisine:    Occasion: