What is Mughlai Chicken Biryani?
Mughlai Chicken Biryani is a regal symphony of layering fragrant long-grain basmati rice, succulent chicken, and a melange of aromatic spices, herbs, rosewater, saffron, resulting in a culinary masterpiece. The dish originates from the Royal kitchens of Mughlai cuisines and this recipe is primarily from the Lucknow region. Some of you might also know it as ‘Shahi Biryani’ (royal) and it is an extremely popular dish in all of the regions ruled by Mughals (be it north or south of India). Growing up and even to date, it’s one of our house’s favorite recipes for weekend brunches, parties, or special occasions.
Mughlai Chicken Biryani Ingredients:
The art of any Mughal recipe lies in its combination of ingredients and for this masterpiece, here’s what we need:
Long Grain Basmati Rice – I’m using white basmati rice but you can use brown rice too. Tender Chicken Pieces – can be small cubed or drumsticks, thighs of the whole chicken, use as per convenience. Ghee – you can use homemade or storebought ghee or even white butter or a mix of butter with light oil (in case you want to avoid ghee). Onions – this adds a special taste to this biryani as we are going to caramelize the onions and bring out its natural sweetness and a slight nuttiness. Ginger + Garlic Paste Yogurt (curd): for marinating and cooking the chicken. Dry Fruits: use as per your choice. I’m using a mix of almonds, raisins, cashews, and pistachio. Fresh Cilantro Fresh Mint Rose Water – optional Few Strands of Saffron – optional Milk – to soak the saffron – optional Water – to cook the rice & chicken
Whole Spices:
Cinnamon Stick – broken into 2-3 pieces Bay Leaf Black Cardamom Green Cardamom Cloves Pinch of Nutmeg
Powdered Spices:
Black Pepper Powder Coriander Powder Cumin Powder Garam Masala Turmeric – optional Kashmiri Red Chili Powder – optional Salt – as per taste
Mughlai Biryani Process:
The Mughlai Chicken Biryani is known for its distinctive cooking technique – the ‘dum’ method’ or ‘tightly closed container cooking on low-medium heat’ & ‘layering method’ (layering of rice, chicken and in-betweens). A few essential steps cannot be missed, hence I’m breaking down the recipe in subheadings, so that’s easier to follow and you get the same aromatic taste that we get at our home.
Cooking the Rice: Parboiling the Rice
Frying the Onions (Making Birista):
Making the Chicken Korma:
Layering the Mughlai Chicken Biryani: Final Step
This is an essential step, which differentiates a Biryani from a Pulao (mixed rice dish) and cannot be missed.
For this, we need a large, deep dish pan or heavy wok with a lid. We brush the bottom of the pan with some ghee or substitutes as per your choice. Then add a layer of cooked basmati rice. Sprinkle some dry fruits and a tbsp of ghee on top. Then we drizzle-soaked saffron in milk. Then we add some fried onions along with fresh chopped cilantro and mint. Then we add the chicken on top and spread it a little bit. We can make holes in this layer by the back of a long spoon or knife. Now we start with the first layer of rice and so on till the pan reaches top. Then, we top it with fresh herbs, ghee, soaked saffron, dry fruits and fried onions. Seal the lid tightly and turn the flame on the lowest. Let this cook for 5-7 minutes allowing the biryani to cook in its own steam.
Pro Tip: You can even keep this sealed pot in a preheated oven for 10 minutes. (just keep the oven turned off). This slow-cooking method ensures that every grain of rice absorbs the flavors of the chicken and spices, resulting in a biryani that’s not only aromatic but also incredibly tender.
Once ready, just remove the lid and let any hot air escape, and then add some more fresh herbs if need be. I personally, love to drizzle 1 tbsp of melted ghee all over the biryani for that extra aroma and flavor.
Serving Suggestions:
Biryani, itself is a whole meal or full dish and needed no accomplishment since yester years but I love to serve the pipping hot biryani with chilled raita (yogurt dip). You can add chutneys (sweet or spicy) and some light fresh salad, if need be. However, in the southern region of India, biryani is usually served with a hot thin curry called ‘salan’. It’s a mix of spices, water, and yogurt, cooked to a thin curry.
The first bite reveals the magic of the slow-cooking process – tender chicken, aromatic rice, and a symphony of spices that transport you to the royal Mughal era.
Mughlai Chicken Biryani is a labor of love, requiring precision, patience, and a deep appreciation for the art of Indian cooking. From the carefully chosen ingredients to the meticulous layering and slow-cooking technique, each step contributes to the creation of a culinary masterpiece that pays homage to the rich heritage of Mughlai cuisine.
So, gather your ingredients, channel your inner chef, and embark on a journey to savor the regal flavors of Mughlai Chicken Biryani. ————————- Tried Our Recipe – AWESOME!!! Now Quickly SNAP A PICTURE & TAG : #easycookingwithmolly + @easycookingwithmolly on Instagram –> Connect with Me Here too : Facebook / Pinterest
Serving the Mughlai Biryani:
Basmati Rice - you may use any other rice too Yogurt - Medium Red Onion - you can use white or yellow onion too. Ghee - for sauteeing masala and drizzling on top Kashmiri Red Chili Powder - you may use any red chili powder Rose Water - optional but gives a sweet-cool fragrance to the biryani.
