The Mughlai biryani owes its origin to the kitchens of the Mughal Empire. According to food experts, the Persian Kings brought with them a secret recipe for cooking meat and rice in rich spices to create the authentic Mughlai Biryani.
Here is a recipe with flavours closest to the original Mughlai Biryani savoured by the Moghal Kings that you can try at home.
Mughlai Biryani is a recipe for Non-Veg Lovers & is known for its richness & wonderful aroma highlighted in the use of exotic Spices
It tastes simply delicious & spicy with full of irresistible flavours. In this recipe, the rice is flavoured with exotic spices, combined with yoghurt and cooked carefully with the marinated chicken.
Ingredients:
. Chicken – 300 g
· Basmati rice – 1 ½ cup
· Yoghurt – ¼ cup
· Garam masala pwd – 1 tsp
· Biryani masala – 1 tsp
· Ginger garlic paste – 1 tbsp
· Oil – 2 tbsp
· Ghee – 2 tbsp
· Cumin – ½ tsp
· Cloves – 2
· Black pepper – ½ tsp
· Bay leaf – 2
· Cardamom – 2
· Cinnamon – 1
· Onion – 2
· Green chilly – 1 or 2
· Tomato – 1
· Red chilly pwd – ½ tsp
· Coriander pwd – ¾ tsp
· Mint & coriander leaves – 1 cup
· Food color ( optional ) – a pinch
· Salt to taste
Method:
1. Clean and wash chicken pieces.
2. Marinate with yoghurt, garam masala pwd, biryani masala, ginger garlic paste and salt for 1 hour.
3. Wash and soak biryani rice in water for 10 mins.
4. Drain and keep aside.
5. Heat oil, ghee in a pan.
6. Add cumin, cloves, black pepper, bay leaf, cardamoms and a stick of cinnamon.
7. Add finely chopped onions, mint leaves, chilly and cook on low medium heat, until it turns golden brown.
8. Add tomato and fry for a couple of minutes.
9. Now add marinated chicken, red chilly pwd, coriander pwd and mix everything together.
10. Fry in low flame for 5 to 7 minutes by stirring frequently.
11. Add finely chopped coriander leaves and sauté for a minute.
12. Now add 2 ½ cups of water.
13. Mix well and taste & adjust salt and seasonings.
14. Add soaked rice and stir well.
Pressure cook for one whistle and simmer for 5 to 6 mins or until the rice is done.
15. Mix a pinch of food colour in few drops of water.
16. Once the pressure goes off, add food colour ( optional ) water in circular motion and leave aside for 3 to 4 mins
17. Now fluff the biryani gently.
18. Classic Chicken Biryani with awesome flavour is ready to serve.
Also Read:Malabar Chicken Biriyani
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