Muradabadi Chicken Biryani
A royal blend of succulent chicken, marinated in aromatic spices, and layered with fragrant, basmati rice, this Muradabadi Chicken Biryani is infused with rich flavors and smoky heat, making it an unforgettable feast.
Ingredients
Marinade:
1 kg chicken, with bone
Salt, to taste
2-4 tbsp lemon juice
2 tbsp green chili paste
2 tbsp ginger garlic paste
1 tbsp fennel seed powder
2 tbsp coriander powder
2-3 blades javitri
2 cinnamon sticks
2 bay leaves
10-12 peppercorns
5 cardamom pods
5 cloves
1/2 nutmeg
1 cup curd
Biryani:
1 cup ghee or oil
1 1/2 cups onion, sliced
2 1/2-3 cups water, approx
5-6 green chilis, slit
2 cups Basmati rice
Salt, to taste
Pinch saffron, dissolved
Biryani Raita:
1/4 cup onion, chopped
1/4 cup cucumber, chopped
1/4 cup tomato, chopped
2 cups curd
Salt, to taste
1/2 tsp black salt
1 tsp chili powder
2 tsp roasted cumin powder
1 green chili, chopped
Handful coriander, chopped
Preparation
- Marinate the chicken with all marinade ingredients. Mix them together and leave aside for 30 mins.
- In a pot, heat oil and add sliced onions. Once they brown, remove a little for garnish. Add slit green chilies and the marinated chicken. Cook on high for 2 mins, then lower heat, cover and cook until the chicken is 80% done. Do not add water.
- Remove chicken and add water. Once water comes to a boil, adjust the salt and then add the soaked rice. Lower heat, cover and cook until the rice absorbs all the water.
- Garnish the rice with fried onions, ghee, kewra water and dissolved saffron.
