Muradabadi Biryani
Muradabadi Biryani
Ingredients
For the Chicken Marinade
- 1 kg skinless chicken
- 15 chilies, as per preferred spiciness
- 3 pickled chilies
- 200 grams yogurt
- 1 tablespoon ginger garlic paste
- 1 teaspoon garam masala
- as needed salt, to taste
For the Aromatics
- 3 tablespoons onion oil
- 1 cinnamon stick
- 4 cardamom pods
- 3 black cardamom pods
- 1 teaspoon peppercorns
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 4 bay leaves
- 2 star anise
For Layering and Garnish
- 2 cups basmati rice, washed and soaked for 30 minutes
- 3 caramelized onions
- as needed lemon slices
Instructions
- 1
In a large bowl, combine the skinless chicken, chilies (as per preferred spiciness), pickled chilies, yogurt, ginger garlic paste, garam masala, and salt to taste. Mix well to ensure the chicken is thoroughly coated. Let it marinate for at least 30 minutes.
⏱️ 5 min
- 2
In a large, heavy-bottomed pot, add the onion oil. Heat the oil over medium heat. Once hot, add all the aromatics: cinnamon stick, cardamom pods, black cardamom pods, peppercorns, cumin seeds, coriander seeds, bay leaves, and star anise. Sauté briefly for about 30 seconds until fragrant.
⏱️ 2 min
- 3
Add the marinated chicken to the pot with the sautéed aromatics. Cook the chicken over medium heat, stirring occasionally, until it is tender and cooked through, about 15-20 minutes.
⏱️ 20 min
- 4
While the chicken is cooking, prepare the rice. In a separate pot, bring a generous amount of water to a rolling boil. Add salt to the boiling water. Add the washed and soaked basmati rice. Cook the rice until it is approximately 70% done, about 5-7 minutes. The grains should still have a slight bite. Once cooked, drain the rice thoroughly.
⏱️ 10 min
- 5
Once the chicken is tender, spread a layer of the cooked chicken mixture evenly at the bottom of the same heavy-bottomed pot (or transfer to another large, heavy-bottomed pot if preferred).
⏱️ 2 min
- 6
Top the chicken layer with an even layer of the partially cooked basmati rice. Garnish the rice layer with the caramelized onions and lemon slices.
⏱️ 3 min
- 7
Cover the pot tightly with a lid. If your lid isn't tight, you can seal it with a strip of dough or aluminum foil. Cook on very low heat (referred to as "dum cooking") for 15 minutes to allow the flavors to meld and the rice to finish cooking, absorbing the moisture and aromas.
⏱️ 15 min
- 8
Once done, remove from heat and let it rest for 5 minutes (still covered). Then, gently fluff the biryani with a fork, mixing the layers slightly, and serve hot.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Muradabadi Biryani
For the Chicken Marinade
- 1 kg skinless chicken
- 15 chilies, as per preferred spiciness
- 3 pickled chilies
- 200 grams yogurt
- 1 tablespoon ginger garlic paste
- 1 teaspoon garam masala
- as needed salt, to taste
For the Aromatics
- 3 tablespoons onion oil
- 1 cinnamon stick
- 4 cardamom pods
- 3 black cardamom pods
- 1 teaspoon peppercorns
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 4 bay leaves
- 2 star anise
For Layering and Garnish
- 2 cups basmati rice, washed and soaked for 30 minutes
- 3 caramelized onions
- as needed lemon slices
Instructions
- 1
In a large bowl, combine the skinless chicken, chilies (as per preferred spiciness), pickled chilies, yogurt, ginger garlic paste, garam masala, and salt to taste. Mix well to ensure the chicken is thoroughly coated. Let it marinate for at least 30 minutes.
⏱️ 5 min - 2
In a large, heavy-bottomed pot, add the onion oil. Heat the oil over medium heat. Once hot, add all the aromatics: cinnamon stick, cardamom pods, black cardamom pods, peppercorns, cumin seeds, coriander seeds, bay leaves, and star anise. Sauté briefly for about 30 seconds until fragrant.
⏱️ 2 min - 3
Add the marinated chicken to the pot with the sautéed aromatics. Cook the chicken over medium heat, stirring occasionally, until it is tender and cooked through, about 15-20 minutes.
⏱️ 20 min - 4
While the chicken is cooking, prepare the rice. In a separate pot, bring a generous amount of water to a rolling boil. Add salt to the boiling water. Add the washed and soaked basmati rice. Cook the rice until it is approximately 70% done, about 5-7 minutes. The grains should still have a slight bite. Once cooked, drain the rice thoroughly.
⏱️ 10 min - 5
Once the chicken is tender, spread a layer of the cooked chicken mixture evenly at the bottom of the same heavy-bottomed pot (or transfer to another large, heavy-bottomed pot if preferred).
⏱️ 2 min - 6
Top the chicken layer with an even layer of the partially cooked basmati rice. Garnish the rice layer with the caramelized onions and lemon slices.
⏱️ 3 min - 7
Cover the pot tightly with a lid. If your lid isn't tight, you can seal it with a strip of dough or aluminum foil. Cook on very low heat (referred to as "dum cooking") for 15 minutes to allow the flavors to meld and the rice to finish cooking, absorbing the moisture and aromas.
⏱️ 15 min - 8
Once done, remove from heat and let it rest for 5 minutes (still covered). Then, gently fluff the biryani with a fork, mixing the layers slightly, and serve hot.
⏱️ 5 min