Mughlai Biryani Recipe

Mughlai Biryani is a regal dish from Mughal cuisine, featuring fragrant basmati rice layered with tender meat, rich spices, and saffron-infused milk. It blends aromatic flavors with sweetness from dried fruits, topped with fried onions for a luxurious touch. Slow-cooked to meld flavors, it's a celebratory dish perfect for special occasions, offering a taste of history and opulence in every bite.

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Course: Main Course

Cuisine: Indian

Keyword: mughlai biryani recipe

Prep Time: 30

Cook Time: 1 30

Total Time: 2

Servings:

Calories: 500kcal

Author: Biryanibonanaza

Ingredients

For the Rice:

2 Cups Basmati rice
4 Cups Water
2 Bay leaves
4-5 Cloves
2-3 Green cardamoms
1 Black cardamom
1 Inch cinnamon stick
Salt to taste

For the Chicken Marinade:

1 Kg Chicken, cut into pieces
1 Cups Yogurt
2 tbsp Ginger-garlic paste
1 tsp Turmeric powder
1 tsp Red chili powder
1 tsp Garam masala powder
Salt to taste

For the Biryani:

3 Large onions, thinly sliced
1/4 Cups Ghee or clarified butter
1/4 Cups Oil
2-3 Green chilies, slit
2 tbsp Ginger-garlic paste
1/2 Cups Chopped mint leaves
1/2 Cups Chopped coriander leaves
1/2 Cups Fried onions (for garnish)
A pinch of saffron threads, soaked in 1/4 cup warm milk
1/2 Cups Milk
1/2 Cups Cream
1 tsp Rose water
1 tsp Kewra water
2 tbsp Lemon juice
Salt to taste

Instructions

1. Prepare the Rice:

Wash and soak the Basmatirice in water for 30 minutes.
Boil 4 cups of water in alarge pot. Add bay leaves, cloves, green cardamoms, black cardamom, cinnamonstick, and salt.
Add the soaked rice to the boiling water and cook until the rice is 70% cooked. Drain and set aside.

2. Marinate the Chicken:

In a large bowl, mix yogurt, ginger-garlic paste, turmeric powder, red chili powder, garam masala powder, and salt.
Add the chicken pieces to the marinade, mix well, and let it marinate for at least 30 minutes.

3. Cook the Chicken:

Heat ghee and oil in alarge, heavy-bottomed pan. Add sliced onions and fry until golden brown.
Remove half of the friedonions and set them aside for garnish.
Add green chilies andginger-garlic paste to the pan. Sauté for a minute.
Add the marinated chickenand cook on medium heat until the chicken is cooked through and the oil startsto separate from the masala.
Add chopped mint andcoriander leaves. Mix well.

4. Layering the Biryani:

In a large, heavy-bottomedpot, spread a layer of the cooked chicken at the bottom.
Add a layer of cooked riceover the chicken.
Drizzle some saffron milk,regular milk, and cream over the rice.
Sprinkle some fried onions,rose water, kewra water, and lemon juice.
Repeat the layers until all the chicken and rice are used up, finishing with a layer of rice on top.

5. Dum Cooking:

Cover the pot with a tight-fittinglid. If the lid is not tight, seal the edges with dough to prevent steam fromescaping.
Place the pot on a tawa(griddle) and cook on low heat for 30-40 minutes, allowing the flavors to meldand the rice to cook fully.

6. Serving:

Once the biryani is cooked,gently fluff up the rice with a fork.
Serve hot, garnished with the reserved fried onions and fresh coriander leaves.

Notes

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