Mughal Chicken Biryani | Chicken Dum Biryani | Royal Biryani | Biryani Recipe | Iftar Special Recipe
Mughalai Chicken Biryani | Chicken Biryani | Famous Biryani | Diwali Special @HomeCookingShow
#MughalaiChickenBiryani #ChickenBiryani #FamousBiryani #diwalispecial #chickendumbiryani #ramadanspecial #iftarrecipes #ramzanbiryani #ramalanbiryani #chickenbiryani #biryanirecipe #royalbiryani #hyderabadichickenbiriyani #homecooking
Prep Time: 25 mins
Cook Time: 1 hour 15 mins
Servings: 8-10
Ingredients
Chicken - 2 Kg
Basmati Rice - 1 Kg
Ginger Garlic Paste - 3 Tbsp
Curd - 300 Gms
Salt
Turmeric Powder - 1 Tsp
Chilli Powder - 4 Tsp
Pepper Powder - 1 Tsp
Coriander Powder - 3 Tsp
Cumin Powder - 3 Tsp
Garam Masala - 2 Tsp
Cinnamon
Cloves
Green Cardamom
Black Cardamom
Mace
Star Anise
Marathi Moggu
Shahi Jeera - 1 1/2 Tsp
Bayleaf
Lemons Juice
Green Chilli - 4 Nos
Fried Onions
Mint Leaves
Coriander Leaves
Fresh Cream - 2 Tbsp
Saffron Milk
Sliced Almond / Badam - 1/4 Cup
Chopped Cashew Nuts - 1/4 Cup
Chopped Pistachios - 1/4 Cup
Onions Fried Oil
Ghee
Method:
For marinating the chicken:
1. Take chicken in a large bowl and add lemon juice, ginger garlic paste, curd, salt to it.
2. Mix it all and rub the ingredients onto the chicken.
3. Add turmeric powder, red chilli powder, pepper powder, coriander powder, cumin powder, garam masala powder and mix it all again.
4. Massage the spice powders for a while and then add cinnamon, cloves, green cardamom, black cardamom, mace, star anise, marathi moggu, shahi jeera, bay leaves and mix it all again.
5. Add some oil in which onions are fried, ghee, green chillies, fried onions, mint leaves, coriander leaves and mix it all well.
6. Lastly, add in fresh cream, saffron milk, sliced almonds, chopped cashewnuts and pistachios.
7. Mix everything well and cover the bowl with a lid. Marinate the chicken for minimum 2 hours.
For cooking the rice:
1. Wash and soak the rice for 1 hour.
2. Boil water in a big pot. Add cinnamon, cloves, cardamom, star anise, bay leaves, shahi jeera, coriander leaves and mint leaves to the boiling water.
3. Mix and cover the pot, cook for 3 minutes.
4. After 3 mins, add in the soaked basmati rice, salt, lemon juice and mix well.
5. Cook some part of the rice until 60% done and the other part till 80%.
6. Strain both parts of rice and keep them aside, separately.
For making the Biryani:
1. Put a large pot on a tawa. Add ghee and oil.
2. Once the pot is heated, gently add in the marinated chicken pieces.
3. Keep the flame on a high cook the chicken for a few seconds. Cover the pot with a lid and cook the chicken for 3 mins.
4. Mix the chicken again and place a layer of 60% cooked rice over it evenly.
5. Sprinkle some fried onions, coriander leaves, mint leaves, ghee and saffron water.
6. Over this, place the 80% cooked rice and spread it evenly to form a layer.
7. Add ghee, saffron water, fried onions, coriander leaves and mint leaves.
8. Now cover the pot with aluminum foil.
9. Keep the flame on a high and place a lid over the foil.
10. Cook the biryani on dum for at least 45 mins.
11. After 45 mins, mix the biryani gently from inside the pot with a ladle.
12. Yummy, rich and delicious Mughalai Chicken Biryani is ready to be served hot and nice and with some salan and raitha.
Hey guys!
Biryani is a favourite for most of us and there's no denying it whatsoever. So here we are today, with another beautiful, beautiful Biryani (yeah, you read that twice and we aren't exaggerating). This is called the Royal Mughalai Chicken Dum Biryani and it tastes so PERFECT when you follow the right measurements and process. There are three main steps required for this recipe, one of them is to marinate the chicken, the other one is cooking the rice and the last one is combining all the elements to make the Biryani. This is a bit deviant from the regular biryanis we make, so make sure you watch the video till the end to see what all ingredients we've used to bring that exotic taste to a home-made Dum biryani. Do try this recipe and enjoy with your family and friends.
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