Muradabadi Chicken Biryani
Muradabadi Chicken Biryani
Ingredients
For the Chicken Marination
- 750 g chicken
- 15 green chillies, coarsely crushed
- 3 tablespoons green chilli pickle
- 2 bay leaves
- 1 star anise
- 2 cinnamon sticks
- 2 black cardamom
- 4 green cardamom
- 6 cloves
- 1 piece mace
- 1/2 teaspoon black peppercorns
- 1 teaspoon cumin seeds, heaped
- 1 teaspoon coriander powder, heaped
- 1 teaspoon fennel powder
- 1/2 teaspoon nutmeg, grated
- 1 teaspoon garam masala powder
- 1 1/2 tablespoons ginger garlic paste
- 150 g yogurt
- 1 1/2 teaspoons salt
For the Biryani
- 3/4 cup onion oil
- 2 onions, medium, browned
- 1200 ml hot water
- 600 g basmati rice, soaked for 30 minutes
- few lemon slices
- 1 1/2 teaspoons salt, or to taste
- as needed yellow food colour
- 1 tablespoon kewra water
- 4 tablespoons ghee
- as needed fennel & coriander powder, for sprinkling
- handful brown onions, for sprinkling
- as needed coriander leaves, for garnish
Instructions
- 1
Crush the 15 green chillies coarsely by hand or in a grinder. Alternatively, use a glass on a plate to crush them.
⏱️ 5 min
- 2
In a large bowl, combine the 750 g chicken with the coarsely crushed green chillies, 3 tablespoons of green chilli pickle, 2 bay leaves, 1 star anise, 2 cinnamon sticks, 2 black cardamom, 4 green cardamom, 6 cloves, 1 piece of mace, 1/2 teaspoon black peppercorns, 1 heaped teaspoon cumin seeds, 1 heaped teaspoon coriander powder, 1 teaspoon fennel powder, 1/2 teaspoon grated nutmeg, 1 teaspoon garam masala powder, 1 1/2 tablespoons ginger garlic paste, 150 g yogurt, and 1 1/2 teaspoons salt.
⏱️ 10 min
- 3
Mix all the marination ingredients thoroughly by hand, ensuring the chicken is well coated. Marinate the chicken mixture for at least 30 minutes.
⏱️ 5 min
- 4
While the chicken is marinating, soak the 600 g basmati rice in water for 30 minutes.
- 5
In a large pan, add 3/4 cup onion oil and the 2 medium browned onions.
⏱️ 2 min
- 6
Add the marinated chicken mixture to the pan with the oil and browned onions. Mix well to combine all ingredients.
⏱️ 3 min
- 7
Cover the pan and cook until the chicken is tender, allowing it to cook in its own juices and the yogurt.
⏱️ 15 min
- 8
Once the chicken is tender, add 1200 ml of hot water to the pan. Drain the soaked basmati rice and add it to the pan.
⏱️ 2 min
- 9
Add a few lemon slices and 1 1/2 teaspoons of salt (or to taste). Gently mix the contents of the pan.
⏱️ 1 min
- 10
Cover the pan and cook on high flame until the water has evaporated.
⏱️ 10 min
- 11
After the water has evaporated, drizzle yellow food colour over the rice in various spots. Sprinkle fennel & coriander powder over the rice, followed by 4 tablespoons of ghee and 1 tablespoon of kewra water.
⏱️ 2 min
- 12
Sprinkle a handful of brown onions on top of the rice.
⏱️ 1 min
- 13
Cover the pan and cook on dum (steam cooking) on low flame for 6 to 7 minutes.
⏱️ 7 min
- 14
After cooking, let the pan rest, covered, for 10 minutes before opening and mixing.
- 15
Open the lid and gently mix the biryani with a wooden spatula to combine the rice and chicken.
⏱️ 2 min
- 16
Serve the Muradabadi Chicken Biryani hot with red chutney and garnish with fresh coriander leaves.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Muradabadi Chicken Biryani
For the Chicken Marination
- 750 g chicken
- 15 green chillies, coarsely crushed
- 3 tablespoons green chilli pickle
- 2 bay leaves
- 1 star anise
- 2 cinnamon sticks
- 2 black cardamom
- 4 green cardamom
- 6 cloves
- 1 piece mace
- 1/2 teaspoon black peppercorns
- 1 teaspoon cumin seeds, heaped
- 1 teaspoon coriander powder, heaped
- 1 teaspoon fennel powder
- 1/2 teaspoon nutmeg, grated
- 1 teaspoon garam masala powder
- 1 1/2 tablespoons ginger garlic paste
- 150 g yogurt
- 1 1/2 teaspoons salt
For the Biryani
- 3/4 cup onion oil
- 2 onions, medium, browned
- 1200 ml hot water
- 600 g basmati rice, soaked for 30 minutes
- few lemon slices
- 1 1/2 teaspoons salt, or to taste
- as needed yellow food colour
- 1 tablespoon kewra water
- 4 tablespoons ghee
- as needed fennel & coriander powder, for sprinkling
- handful brown onions, for sprinkling
- as needed coriander leaves, for garnish
Instructions
- 1
Crush the 15 green chillies coarsely by hand or in a grinder. Alternatively, use a glass on a plate to crush them.
⏱️ 5 min - 2
In a large bowl, combine the 750 g chicken with the coarsely crushed green chillies, 3 tablespoons of green chilli pickle, 2 bay leaves, 1 star anise, 2 cinnamon sticks, 2 black cardamom, 4 green cardamom, 6 cloves, 1 piece of mace, 1/2 teaspoon black peppercorns, 1 heaped teaspoon cumin seeds, 1 heaped teaspoon coriander powder, 1 teaspoon fennel powder, 1/2 teaspoon grated nutmeg, 1 teaspoon garam masala powder, 1 1/2 tablespoons ginger garlic paste, 150 g yogurt, and 1 1/2 teaspoons salt.
⏱️ 10 min - 3
Mix all the marination ingredients thoroughly by hand, ensuring the chicken is well coated. Marinate the chicken mixture for at least 30 minutes.
⏱️ 5 min - 4
While the chicken is marinating, soak the 600 g basmati rice in water for 30 minutes.
- 5
In a large pan, add 3/4 cup onion oil and the 2 medium browned onions.
⏱️ 2 min - 6
Add the marinated chicken mixture to the pan with the oil and browned onions. Mix well to combine all ingredients.
⏱️ 3 min - 7
Cover the pan and cook until the chicken is tender, allowing it to cook in its own juices and the yogurt.
⏱️ 15 min - 8
Once the chicken is tender, add 1200 ml of hot water to the pan. Drain the soaked basmati rice and add it to the pan.
⏱️ 2 min - 9
Add a few lemon slices and 1 1/2 teaspoons of salt (or to taste). Gently mix the contents of the pan.
⏱️ 1 min - 10
Cover the pan and cook on high flame until the water has evaporated.
⏱️ 10 min - 11
After the water has evaporated, drizzle yellow food colour over the rice in various spots. Sprinkle fennel & coriander powder over the rice, followed by 4 tablespoons of ghee and 1 tablespoon of kewra water.
⏱️ 2 min - 12
Sprinkle a handful of brown onions on top of the rice.
⏱️ 1 min - 13
Cover the pan and cook on dum (steam cooking) on low flame for 6 to 7 minutes.
⏱️ 7 min - 14
After cooking, let the pan rest, covered, for 10 minutes before opening and mixing.
- 15
Open the lid and gently mix the biryani with a wooden spatula to combine the rice and chicken.
⏱️ 2 min - 16
Serve the Muradabadi Chicken Biryani hot with red chutney and garnish with fresh coriander leaves.
⏱️ 1 min