Mughlai Biryani
- 2
- 21
- 90min
- 45min
A mouth-watering biryani that has received several compliments!
Quick Info
-
Course
Main Course -
Indian Regional
Hyderabadi
Ingredients
Ingredients
Cooking Steps
Preparation
Step 1 : For marination:
Start with adding chicken pieces, then ginger and garlic paste, yoghurt, sliced onions, garam masala powder, turmeric, red chilli powder, salt, garam masala powder, coriander leaves, mint leaves, slit green chillies, biryani masala and oil.
Mix all the ingredients well and leave it for 2 hours in the refrigerator.
Step 2 :
As chicken is marinating, alongside, soak rice for 1 hour in water. You can take bb Royal Basmati Rice.
Step 3 : For cooking the rice:
Take oil, cardamom, cinnamon, bay leaves, black pepper, shaahi zeera and add 1.5 litre water. Once it boils, add soaked rice and salt and cook till it is 80 % done. After this, drain this rice from water.
Step 4 :
Take a matka or a large vessel to cook the biryani (I used a matka for this). Add marinated chicken in the matka and cook it for 15 minutes on a high flame. Then add the parboiled rice on it. Then add fried onions, coriander leaves, mint leaves, sprinkle oil and food colour + milk.
Step 5 :
Cover the matka lid with a flour dough.
Step 6 :
Cook the biryani for 10 minutes on a high flame and 15 minutes on a low flame.
Step 7 :
The biryani is done. Serve it with curd raita.
Quick Info
Course
Indian Regional
Shop Ingredients
Mughlai Biryani
- Serving is calculated as per the quantity mentioned in the recipe.
- Increase in servings might impact the cooking time. Please refer to the recipe for serving and time to cook details.
- Serving is calculated as per the quantity mentioned in the recipe.
- Increase in servings might impact the cooking time. Please refer to the recipe for serving and time to cook details.
- Serving is calculated as per the quantity mentioned in the recipe.
- Increase in servings might impact the cooking time. Please refer to the recipe for serving and time to cook details.
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