The “Mughlai Chicken Biriyani” is an important food in the Mughlai Cuisine. It is the food served straight to the Mughal Emperors and thus got the name ‘Biriyani Of the Kings’. Here is the recipe to prepare the Mughlai Chicken Biriyani.
To prepare Mughlai Chicken Biriyani let’s first marinate 1/2kg chicken. Make a mixture of the below mentioned ingredients and dip the chicken in it.
2 tbsp Cashew nut finely chopped
2 tbsp Pista finely chopped
2 tbsp Almond finely chopped
¼ cup Heavy cream
1 tsp Ginger garlic paste
½ cup Yoghurt
2 tbsp Mint and Coriander leaves finely chipped
1 tsp Coriander powder
1 tsp Roasted cumin powder
1 tsp Garam masala powder
2 tsp Chilly powder
¼ of Turmeric powder, Cardamom powder, Black pepper powder and Black cumin powder.
1 star anise
5-6 Cloves
1 Bay leaf
I inch cinnamon
After mixing all these ingredients with the chicken , Add
¼ cup oil
1 tsp Ghee
¼ cup fried onions
1 tbsp Saffron water (soaked in 1 tbsp hot water )
Marinate with all these ingredients well and keep it in the fridge for an hour to rest.
After an hour heat a pan and add the marinated chicken and saute at medium heat for two minutes. Then close the lid and allow to cook for 15 minutes at medium heat till 80% of chicken is cooked .
Meanwhile let’s make biriyani rice. Heat a pot and pour 2 Litres of water to it and add these ingredients and left to heat at high flame.
1 inch Cinnamon
4 Cardamoms
4 Cloves
1 Star anise
2 Bay leaves
1 Mace
2 Green chillies slit
1 tbsp Ginger garlic paste
1 tsp Black cumin
Salt as required
When the water get boiled add 2 cups of rinsed Basmati Rice and 1 tsp Lemon juice. When the rice gets cooked upto 60% remove it from the pan using a strainer.
When the chicken got cooked up to 80% turn off the heat and add boiled rice in layers. Add 1 tsp of Saffron infused water which is made by soaking saffron strands in 1 tbsp hot water for 5 minutes. Add fried onions , 1 tbsp Ghee and Coriander leaves above it.
Now let’s get into the dum process. Cover the pot and switch on the heat. Allow it to heat for 5 minutes in high flame then in low flame for 5 to 10 minutes and off the flame. Leave it to rest for 5 mins before opening the lid. Yummy and royalicious Mughlai Chicken Dum Biriyani is ready to serve!
