Mughlai Chicken Biryani Recipe

Mughlai chicken biryani is a delicious, mildly spicy, and aromatic dish, characteristic of Mughlai cuisine. This cuisine draws its roots from the Turko-Persian culinary traditions of Central Asia, where the early Mughal emperors originated.

It has since left a profound imprint on the local cuisines of contemporary Afghanistan, Northern India, Pakistan, and Bangladesh. This delectable biryani is ideally served for lunch or dinner, complemented by raita and chicken korma.

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How to Make Mughlai Biryani?

Follow our straightforward recipe, complemented by clear images and a detailed video, to make Mughlai biryani. The recipe involves three main stages: marinating the meat, cooking the basmati rice, and layering for 'dum' cooking. Our guide breaks it down into simple steps, helping you to prepare this traditional dish at home without any hassle.

Mughlai Biryani

Mughlai chicken biryani is a delicacy within Mughlai cuisine, known for its authentic, rich aroma, taste, and flavor. It has variations that have been introduced by people from various regions, each altering the spices to suit their preferences. This flavorful meal is ideal for lunch, dinner, or as a party dish.

5 from 8 votes

Author: Sangeetha Vel

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Course: Main Course

Cuisine: Indian

Diet: Halal

Prep: 15 minutes mins

Cook: 45 minutes mins

Adjust 3 servings

Ingredients

 

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To Marinate

• ▢ 2.25 lb Chicken, cut and cleaned (¾ kg is also ideal)
• ▢ 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, or ¼ tsp nutmeg powder
• ▢ 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, or ¼ tsp nutmeg powder
• ▢ 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, 1 tsp for marination + 1 tsp for gravy
• ▢ ¼ cup Mint Leaves
• ▢ 2 Tomato, chopped
• ▢ ¾ cup Water
• ▢ ¼ cup Fried onion, for layering
• ▢ 2 tsp Orange food color, diluted in warm milk, optional
• ▢ 1 tbsp Ghee

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Instructions

 

Marinating the Chicken

• Combine chicken, chili powder, coriander, turmeric, yogurt, 1 tsp of ginger garlic paste, and salt in a bowl.
  
• Let the chicken marinate for at least 30 minutes.
  

Cooking the Rice

• Pour 5 cups of water into a wide-bottomed pan over heat and add the specified spices.
  
• Stir in the washed basmati rice and let it cook.
  
• Once the rice is 70% done, turn off the heat, drain the rice, and set it aside.
  

Preparing Chicken Gravy

• Heat ghee or oil in a wide-bottom pan, then add cashew nuts, cumin seeds, cardamom, cloves, star anise, mace, green chili, and onion. Sauté until onions are translucent.
  
• Mix in chopped mint leaves, chili powder, coriander powder, biryani masala, salt, and ginger garlic paste, cooking until the raw smell dissipates
  
• Add chopped tomatoes and sauté until mushy.
  
• Add the marinated chicken to the pan and mix thoroughly.
  
• Cover the pan and let the chicken cook for about 10 minutes until it releases water.
  
• Stir the chicken, add water, cover again, and cook for another 10 to 12 minutes.
  
• Afterward, uncover, reduce the heat to a simmer, and cook until the gravy takes on a reddish-brown color.
  
• Remove the chicken pieces from the pan and set aside.
  

Layering The Biryani

• Begin by layering the chicken mixture at the bottom, then add a layer of cooked rice, sprinkle some fried onions, and mint leaves over this.
  
• Repeat the layering process until all ingredients are evenly distributed.
  
• In warm milk, dissolve food color and evenly sprinkle this over the top layer, along with additional fried onions, a touch of biryani masala, and a drizzle of ghee for extra flavor.
  
• Seal the biryani with a tight lid and let it cook on a low flame for about 15 minutes to merge the flavors — this process is known as 'dum'.
  
• After cooking, carefully remove the lid and fluff up the biryani to mix the layers slightly before serving.
  

Serving

• Enjoy the warm Mughlai chicken biryani accompanied by a cooling onion yogurt dip.
  

Recipe Video

Chef's Notes and Tips

Here are some expert tips to perfect your Mughlai Chicken Biryani:

• Use chicken thighs and drumsticks for the best taste
• Marinate the chicken and let it rest for at least 30 minutes to enhance flavor
• Soak basmati rice for 15 minutes to achieve fluffier biryani
• Avoid overcooking the rice to prevent it from becoming mushy
• Layering and cooking the biryani in "dum" style enhances flavor and aroma absorption
• The use of food color is optional; you can skip it or use saffron diluted in warm milk for color
• Experiment with different meats like goat, fish, keema, prawns, or use eggs or vegetables for varied 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. Nutritional info is estimated and should be used as a guide. For precise details, consult a professional.

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