Mughlai chicken dum biryani is a flavorful and mildly spicy dish celebrated in Mughlai cuisine. Originating with the Mughal emperors, this style incorporates rich Turko-Persian culinary traditions from Central Asia.
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What sets this biryani apart is the dum process, where it’s slowly cooked in a sealed pot, allowing the aromatic spices and flavors to blend beautifully. This mouthwatering dish is perfect for lunch or dinner, especially when paired with raita and chicken korma to complete the meal.
Over time, it has profoundly influenced the cuisines of Afghanistan, Northern India, Pakistan, and Bangladesh, with cooks from these regions adjusting the spices to suit local tastes.
Explore More Biryani Recipes:
- Fish Biryani
- Shrimp Biryani
- Mutton Biryani
- Mushroom Biryani
- Vegetable Biryani
- Biryani Rice (Kuska Rice)
How to Make Mughlai Biryani at Home?
Follow my straightforward recipe below, complete with clear images and a detailed video, to make Mughlai biryani. This recipe includes three main stages: marinating the meat, cooking the basmati rice, and layering for the 'dum' cooking process. Let’s get started and enjoy this delicious dish!
Discover More Delicious Rice Recipes:
Mughlai Biryani
Mughlai chicken biryani is a standout dish in Mughlai cuisine, celebrated for its authentic, rich aroma and flavors achieved through the traditional dum cooking method. This delicious meal is perfect for lunch, dinner, or as a highlight at any gathering.
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Ingredients
For Marinating
- 2.25 lb Chicken, cut and cleaned
- 1 tsp Ginger Garlic Paste
- ¼ tsp Turmeric powder
- 1 tsp Chili powder
- 1 tsp Coriander powder
- ¾ tsp Salt
- ¼ tsp Biryani Masala
- ¼ cup Curd
To Prepare Rice
- 5 cups Water
- 2 tsp Oil
- 1 Star anise
- 4 Cloves
- 3 Cinnamon, small sticks
- 1 Javitri (Mace), or ¼ tsp nutmeg powder to replace 1 Javitri
- 4 Cardamom
- 1 Bay leave
- ¼ tsp Cumin seeds
- 1 tsp Salt
- 1½ cup Basmati Rice, soak for 15 minutes and drain
To Prepare Chicken Gravy
- ¼ cup Oil
- 2 Star anise
- 1 Javitri (Mace), or ¼ tsp nutmeg powder to replace 1 javitri
- 3 Cloves
- 3 Cinnamon, small stick
- 4 Cardamom
- 1 Bay leave
- ¼ cup Cashew nut
- 1 cup Onion, sliced
- 3 Green chili, sliced
- ¾ tsp Chili powder
- 1 tsp Coriander powder
- 1 tsp Biryani Masala
- 2 tsp Ginger Garlic Paste
- ¼ cup Mint Leaves
- 2 Tomato, chopped
- ¾ cup Water
For Layering
- ¼ cup Fried Onion
- 2 tsp Orange Food Color, diluted in warm milk, optional
- 1 tbsp Ghee
- Mint Leaves
Instructions
Marinating the Chicken
- In a large mixing bowl, combine chili powder, coriander powder, turmeric powder, biryani masala, and salt for seasoning. Stir in yogurt and ginger-garlic paste to the spices. Mix well until the marinade is smooth and uniform (In my recipe, I sprinkled the spices directly onto the chicken and then mixed them in. Feel free to do it the way you like best!).
- Add the chicken pieces to the bowl. Toss them thoroughly to ensure each piece is evenly coated with the marinade. Cover the bowl with plastic wrap or a lid and refrigerate. Let the chicken marinate for at least 30 minutes; for a deeper flavor, marinating for a few hours or overnight is ideal.
Cooking the Rice
- Pour water into a wide-bottomed pan and place it over medium heat. Add oil, star anise, cloves, cinnamon, javitri (mace), cardamom, bay leaves, cumin seeds, and salt. Bring it to a light boil to infuse the water with the spices.
- Add the soaked basmati rice to the boiling spiced water. Stir gently to ensure the rice doesn't stick together.
- Cook the rice until it is about 70% done—it should still have a bite to it. Then, turn off the heat, drain the rice, and set it aside. This prevents it from turning mushy when cooked further with the chicken.
Preparing Chicken Gravy
- In a wide-bottomed pan, heat ghee or oil over medium heat. Add star anise, javitri (mace), cloves, cinnamon, cardamom, bay leaves, and cashew nuts. Sauté until aromatic to build a flavorful base. Follow by adding green chili and onion, and continue to sauté until the onions are translucent and slightly golden, enhancing the sweetness in the dish.
- Incorporate chili powder, coriander powder, biryani masala, ginger garlic paste, and chopped mint leaves. Sauté until the raw smell of the spices dissipates, ensuring the spices are well-cooked without burning.
- Add chopped tomatoes to the pan. Sauté until they break down and become mushy, which helps to create a thick base for the gravy.
- Introduce the marinated chicken to the pan, stirring thoroughly to ensure the pieces are evenly coated with the spice mixture. This helps the chicken absorb the flavors before the cooking process intensifies.
- Cover the pan and allow the chicken to cook for about 10 minutes. During this time, the chicken should start to release its juices, contributing to the depth of flavor in the gravy.
- After the initial simmer, stir the chicken, and add water. Cover the pan again and let it cook for another 10 to 12 minutes, allowing the flavors to meld together perfectly. This slow cooking helps the chicken to become tender and absorb the spices fully.
- Uncover the pan, reduce the heat to low, and let the gravy simmer slowly. This final simmering should thicken the gravy and intensify the color to a rich reddish-brown, indicating a well-blended mix of spices and ingredients.
- Now, carefully remove the chicken pieces from the pan and set them aside for layering in the biryani.
Layering the Biryani
- In the same pan with the gravy, begin by spreading a layer of the cooked rice. Add a few pieces of the set-aside chicken on top, then sprinkle some fried onions and mint leaves over it.
- Continue the layering process, alternating between rice and chicken, ensuring all ingredients are used and evenly distributed throughout the pan.
- In warm milk, dissolve orange food color and evenly sprinkle this over the top layer of rice. Add more fried onions, a drizzle of ghee for added richness, and a sprinkle of biryani masala for extra flavor.
- Seal the pan with a tight-fitting lid to trap the steam inside — this is crucial for the 'dum' method. Cook over a low flame for about 15 minutes, allowing the flavors to meld together.
- After cooking, carefully remove the lid and gently fluff up the biryani to mix the layers slightly, ensuring even distribution of flavors before serving.
Serving
- Enjoy the warm Mughlai chicken biryani served with cooling onion raita; the biryani tastes delicious on its own. If you prefer, add your choice of chicken curry for a perfectly balanced meal.
Recipe Video
Chef's Notes and Tips
Here are some tips to make perfect Mughlai Chicken Biryani:
- Choose the Right Cut: Opt for chicken thighs and drumsticks as they are juicier and more flavorful than breast pieces.
- Keep the Spices Just Right: Mughlai cuisine is rich and flavorful, but it’s key to balance the spices. This ensures they enhance, rather than overpower, the natural flavors of the other ingredients.
- Coloring Options: While traditional recipes may use food color, a healthier and more natural option is saffron strands soaked in warm milk, giving a rich color and aromatic flavor.
- Resting Time: After cooking, let the biryani sit for at least 10 minutes before serving. This resting period allows the flavors to meld together better and the rice to settle and absorb any remaining steam or flavors.
- Variety is Key: Don’t hesitate to experiment with different meats like goat or prawns, or even vegetarian options like paneer or mixed vegetables, adjusting the cooking time accordingly to explore a range of Mughlai biryani flavors.
Nutrition Info
Serving: 1serving | Calories: 979kcal | Carbohydrates: 45g | Protein: 67g | Fat: 60g | Saturated Fat: 14g | Polyunsaturated Fat: 41g | Cholesterol: 245mg | Sodium: 1388mg | Fiber: 8g | Sugar: 8g
Disclaimer
We're not nutrition experts, and the nutritional information provided is an estimate. Please use it as a guide. For precise details, it's best to consult a professional. To learn more, please view our Detailed Disclaimers.
Tried this recipe?Please consider Leaving a Review!
Franco says
Great! Kevada and Rose water also can be an option.
Sangeetha Vel says
Thanks, Franco. I personally haven't tried Kevada, but if it works for you, sure why not give it a try?
Ajay riya says
Very easy to cook
Sangeetha Vel says
Hi Ajay,
Thanks for your feedback. Glad to know this post helped you 🙂 .