Mughlai Chicken Biryani Recipe: Ceylon Foods

Chicken Biryani is simply delicious food. This should be called “Rice layered with spicy chicken Moghul style” for a reason.

Biryani itself a treat and if it is Hyderabad or Mughlai Biryani then it is a double treat with double richness, double flavour and double taste. 

When it comes to Non-Vegetarian recipes I also wanted to try different recipes and cuisine. For the first time tried Mughlai Cuisine and loved this Mughlai Chicken Biryani. The tastes of Mughlai cuisine vary from extremely mild to spicy and are often associated with a distinctive aroma and the taste of ground and whole spices.

Mughlai Chicken Biryani is an Exotic Biryani with the richness of nuts, butter and unique aroma of freshly ground spices. This is a layered Biryani type that is chicken gravy and rice is cooked separately and then both combined as layers in a pot and cooked over low heat by Dhum method. 

Ingredients

Chicken                        - 300 g

Basmati rice                  - 1 ½ cup

Yoghurt                        - ¼ cup

Garam masala powder   - 1 tablespoon

Biryani masala              - 1 tablespoon

Ginger garlic paste        - 1 tablespoon

Oil                               - 2 tablespoon

Ghee                            - 2 tablespoon

Cumin                          - ½ tablespoon

Cloves                          - 2

Black pepper                 - ½ tablespoon

Bay leaf                        - 2

Cardamom                    - 2

Cinnamon                     - 1

Onion                           - 2

Green chilli                   - 1 or 2

Tomato                        - 1

Red chilli powder          - ½ tablespoon

Coriander powder         - ¾ tablespoon

Mint & coriander leaf     - 1 cup

Food colour (optional)   - a pinch

Salt to taste

Method:

Clean and wash chicken pieces.

Marinate with yoghurt, garam masala powder, biryani masala, ginger garlic paste and salt for 1 hour.

Wash and soak biryani rice in water for 10 minutes.

Drain and keep aside.

Heat oil, ghee in a pan.

Add cumin, cloves, black pepper, bay leaf, cardamoms and a stick of cinnamon.

Add finely chopped onions, mint leaves, chilly and cook on low medium heat, until it turns golden brown.

Add tomato and fry for a couple of minutes.

Now add marinated chicken, red chilli powder, coriander powder and mix everything together.

Fry in low flame for 5 to 7 minutes by stirring frequently.

Add finely chopped coriander leaves and sauté for a minute.

Now add 2 ½ cups of water.

Mix well and taste & adjust salt and seasonings.

Add soaked rice and stir well. Pressure cook for one whistle and simmer for 5 to 6 minutes or until the rice is done.

Mix a pinch of food colour in few drops of water.

Once the pressure goes off, add food colour (optional) water in circular motion and leave aside for 3 to 4 minutes.

Now fluff the biryani gently.

Classic Chicken Biryani with awesome flavour is ready to serve.

See More at Ceylon Foods Website