Mughal Chicken Biryani

Mughal Chicken Biryani

Hyderabad is incomplete without talking about its food - a rich blend of royal Mughlai flavours, Nizams special, and spice-up culinary traditions of South India. 

Ingredients

Chicken 1 kg
Basmati Rice 3 cup
Onions, thinly sliced 4
Bay Leaf 4
Cardamoms Brown 4
Cardamoms green 3-4
Cinnamon 1/2 inch piece
Cloves 3-4
Cumin Seeds 2 teaspoon
Nutmeg a large pinch
Mace a large pinch
Pepper corns 1 teaspoon
Red chilli powder 2 teaspoon
Turmeric powder 1/2 teaspoon
Coriander powder 2 teaspoon
Green chillies 5
Ginger 20 grams
Garlic 16 flakes
Coriander Leaves 2 teaspoon
Tomato, chopped 2
Salt to taste
Saffron (dissolved in 1 tablespoon milk) 1 teaspoon
Yoghurt 1 cup
Ghee 1/2 cup

Grind together ginger, garlic, nutmeg, mace, cumin seeds, cardamoms, cinnamon, pepper, cloves and add tomato into a paste.
Add turmeric powder, salt, curd and marinate the chicken with the mix and keep aside for about one hour.
Heat oil in a big pot and fry the onions till it turns golden brown and crisp. Now drain the onions and mix with marinated chicken.
In a pan heat oil for about 5 minutes and add marinated chicken, coriander powder, chilli powder and 1 cup water.
Cook for 10 minutes on medium flame.
Meantime Wash the rice and soak in water for 15 minutes. Cook separately by adding 3 cups of water for 2 cup of rice, along with some cardamom, Cumin seeds, cloves, bay leaf, salt, and cinnamon stick.
Cook the rice until half done.
Now place a layer of cooked rice followed by a layer of marinated chicken. Place a layer of fried onions. Repeat the layering with alternative rice and chicken. Sprinkle some ghee, saffron, fried onions and mints and on last layer of rice.
Place it in an oven and bake for 15 minutes, or until the top gets brown. In case of stove you can keep in low flame and simmer for 15 minutes.
Now Chicken Biryani is ready. Serve it hot with yogurt and pickle. But my Choice was Brinjal Gothsu with Tomato Cucumber Raitha