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.
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.
Notes
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