Authentic Mughlai Chicken Biryani: A Classic and Flavorful Indian Rice Dish

The rich Mughlai Chicken Biryani is a dish of very tender chicken, fragrant basmati rice, and an intricate array of aromatic spices. This royal cuisine was actually rooted in the kitchens of the Mughals, as perfected cooking art was conceptualized through the use of rich spices, herbs, and slow-cooked cooking methods. The special flavor and richness of this biryani make it suitable for special events and festive banquets.

Ingredients for the chicken marinade:

• 500g of chicken, bone-in (ideally with skin)
• 1/2 cup yogurt.
• 2 tablespoons of ginger-garlic paste.
• 1 tablespoon of red chili powder.
• 1/2 teaspoon of turmeric powder.
• 1 teaspoon of garam masala.
• 1 teaspoon of cumin powder.
• 1/4 teaspoon of saffron threads (soaked)
• 2 tablespoons chopped cilantro (for garnish)
• 2 tablespoons chopped mint leaves (for garnish)

For the Rice:

• 2 cups basmati rice
• 4 cups water
• 2 bay leaves
• 3-4 green cardamom pods
• 4-5 cloves

Instructions:

1. Marinate the Chicken:

• In a large bowl, combine the chicken pieces, yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala, cumin powder, lemon juice, and salt.
• Add the soaked saffron with its milk into the marinade and mix everything very well.
• The best results are achieved by marinating the chicken for at least 2 hours, preferably overnight in the refrigerator, covered in the bowl.

2. Prepare the Rice:

• Wash the basmati rice in water until the water is clear. Soak for 30 minutes.
• Boil 4 glasses of water in a large saucepan. To this water, add bay leaves, cardamom pods, cloves, and a cinnamon stick.
• Add the soaked rice to the boiling water and cook until 70-80% is done so that the grains are still not soft but give a bite. Drain the water and keep it aside.

3. Preparing the Biryani Base:

• Heat 2 tablespoons of ghee and 2 tablespoons of oil in a large heavy-bottomed pan or pot over medium heat.
• Add sliced onions to the pan and fry until they turn golden brown and crisp, about 7-8 minutes. Remove half of the fried onions and set them aside to decorate.
• Add the chopped tomatoes to the same pan. Let them soften for 2-3 minutes.
• Add marinated chicken, then leave to cook on medium heat for 8-10 minutes or until the chicken is cooked through and absorbs the flavors. The chicken will release its own water; let that cook until that first bit of gravy appears.
• Add chopped cilantro and mint leaves. Mix well.

4. Layer the Biryani:

• Once finished, spread the 70-80% cooked rice over the chicken mixture. Spread it evenly all over the entire chicken.
• Dilute the rose water and kewra water, if using, over the rice to give it an added fragrance.
• Sprinkle a few sprigs of cilantro and mint, and top it off with the fried onions, which were set apart a little while back.

5. Dum Cooking (Slow Cooking):

• Lock the pan tightly with a lid. If a lid is not tight, seal it at the edges with some dough or cover the pot with foil to trap steam
• Cook at a low temperature for 20 to 25 minutes. This is called “dum” cooking. It allows the dish’s flavors to blend well and cooks the rice completely.
• After that, take the pot off the heat and let it sit for 10 minutes before opening the lid.

6. Serve:

• Toss the biryani with a fork well, so that rice and chicken separate. Serve hot, topped with extra fried onions, cilantro, and mint.
• Mughlai Chicken Biryani is best served with raita, salad, or a simple cucumber and onion relish.

Tips for the Best Mughlai Chicken Biryani:

• Marination: The marinating time for a while longer should be at least 2 hours so that the flavors can penetrate the meat.
• Rice Cooking: Boiled rice to be cooked halfway without overcooking. The mush of cooked rice in steam should not appear.
• Slow Cooking (Dum): The “dum” or slow cooking process is the heart and soul of authentic biryani. This step allows for retaining all the flavors, including that signature taste.
• Garnishing: Don’t omit the fried onions, mint, and cilantro add a burst of flavor and texture to the dish.

Conclusion:

Mughlai Chicken Biryani is the most royal and heavenly dish with layers of rich flavors and fragrances. It is perfect for festive occasions, family gatherings, or a special dinner. The tender, spiced chicken paired with fragrant rice creates a mouth-watering combination that will surely impress everyone at the table. This recipe brings authentic Mughlai taste to your home, making every bite a celebration of flavors!

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