Muradabadi Chicken Biryani Recipe | #mummykitchen00#muradabadibiryani #chickenbiryani#biryanirecipe

Muradabadi Chicken Biryani Recipe | #mummykitchen00#muradabadibiryani #chickenbiryani#biryanirecipe #muradabadichickenbiryani

Muradabadi Chicken Biryani Recipe Description :

Ingredients:

Oil: 2 cups

Fried Onions: 500 gm (sliced and fried)

Whole Spices:

3-4 tej patta (bay leaves)

1 tbsp jeera (cumin seeds)

1/2 tsp shah jeera

6-7 laung (cloves)

2 badi elaichi (black cardamom)

3-4 elaichi (green cardamom)

1 star anise

1 small stick of dal chini (cinnamon)

3-4 black peppercorns

Curry Leaves: Few

Chicken: 1.5 kg (cleaned and cut into pieces)

Potatoes: 5-6 medium-sized, peeled and halved

Paste (blend into a fine paste):

Ginger

Garlic

Green chili

Raw coconut

Tomatoes: 4-5 medium-sized, chopped

Green Chilies: 3-4, slit

Spices:

Salt to taste

1 tbsp Kashmiri red chili powder

2 tbsp coriander powder

2 tbsp achar (pickle) masala

Yogurt: 1 cup

Garam Masala: 4 tbsp

Rice: 2 kg (soaked for 30 minutes)

Water: As required

Coriander and Mint Leaves: For garnishing

Food Color: Mixed in a few drops of water

Ghee: 5-6 tbsp

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Instructions:

1. Prepare the Masala Base:

Heat oil in a large pot or biryani handi.

Fry the whole spices (tej patta, jeera, shah jeera, laung, elaichi, star anise, dal chini, and black pepper) along with curry leaves until aromatic.

2. Cook the Chicken:

Add the cleaned chicken and sauté for a few minutes.

Add the potato pieces and stir.

3. Add the Paste:

Add the prepared ginger-garlic-green chili-coconut paste. Stir well until fragrant.

4. Incorporate Tomatoes and Green Chilies:

Add chopped tomatoes and slit green chilies. Cook until the tomatoes soften.

5. Season and Add Yogurt:

Add salt, Kashmiri chili powder, coriander powder, pickle masala, and garam masala. Mix well.

Stir in yogurt and cook until the chicken and potatoes are 80% done.

6. Cook the Rice:

In a separate pot, boil water with salt. Add the soaked rice and parboil (cook until 70-80% done). Drain and set aside.

7. Layer the Biryani:

In the same pot with the chicken, layer half the rice over the cooked masala.

Sprinkle fried onions, coriander, mint leaves, and a few drops of food color.

Repeat with another layer of rice, toppings, and food color.

8. Dum Cooking:

Drizzle ghee over the top.

Seal the pot with foil or dough and cover it with a lid. Cook on low heat (dum) for 10-15 minutes.

9. Serve:

Gently mix before serving to avoid breaking the rice. Serve hot with raita or salad.

Enjoy your flavorful Muradabadi Chicken Biryani!

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