Muradabadi Chicken Biryani Recipe

Muradabadi Chicken Biryani Recipe (NON-VEG RECIPE)

Muradabadi Chicken Biryani Recipe- Learn how to make Muradabadi Chicken Biryani step by step on Times Food. Find all ingredients and methods to cook Muradabadi Chicken Biryani along with preparation & cooking time.A quick and simple recipe that includes a strong flavor of green chilies, this biryani is dubbed to have its roots in the cuisine of Lucknow.

Ingredients:

• 250 gm basmati rice

• 1/2 liter water

• 7 clove

• 2 medium onion

• 1/2 teaspoon black cumin seeds

• 3 green cardamom

• 1-inch ginger

• 5 peppercorns

• 3 cloves garlic

• mace as required

• 1 teaspoon ginger paste

• 1 teaspoon garam masala powder

• 1 teaspoon red chili powder

• 1/2 teaspoon coriander powder

• 2 teaspoon refined oil

• vinegar as required

• 500 gm chicken

• 2 bay leaf

• 6 green chilies

• 1 teaspoon cumin seeds

• 1 handful coriander leaves

• 1 black cardamom

• 1-inch cinnamon stick

• 1/2 teaspoon asafoetida

• 1 dash dagad (stone flower)

• 1 handful mint leaves

• 1 teaspoon garlic paste

• 1/2 teaspoon cumin powder

• 1 medium tomato

• 1 tablespoon lemon juice

• 1 teaspoon ghee

Recipe:

• Step 1

  To prepare this recipe, wash and soak the rice for half an hour. Then, in a large bowl, add the chickens and pour a little vinegar over it, and set aside for 10 minutes. Meanwhile, wash the onions, green chilies, tomatoes, coriander leaves, bay leaves, and ginger under running water and chop them up separately.

• Step 2

  After 10 minutes, wash the chicken and spread a layer of ginger paste over it. Set aside. Now, take a large cotton cloth and put the one sliced onion, 2 green chilies, ginger, garlic, 4 cloves, 2 green cardamoms, 1 black cardamom, 1/2 tsp of cumin seeds, dagad fool, cinnamon, 1 bay leaf, and 5 peppercorns, hing and mace on it.

• Step 3

  Gather the edges to form a potli. Now, take a pressure cooker and add the water along with the garlic chicken in it. Sprinkle 2 tbsp of salt and add in the potli. Cover the lid and cook for 1-2 whistles. Turn off the flame and let the pressure out naturally.

• Step 4

  Take the pot out after squeezing it out. Then, transfer the broth and the chicken to a large bowl and set it aside. Now, heat oil in the same pressure cooker. When the oil is hot enough, add cumin seeds, bay leaf, cardamom, and cloves and let them splutter.

• Step 5

  Next, add the chopped onions along with the ginger and garlic paste and saute them till the onions turn golden. Then, add the chopped tomatoes, green chilies, cumin powder, red chilies powder, coriander powder, and salt. Saute them all and mix well.

• Step 6

  Now, add the prepared chicken pieces, with garam masala powder, mint leaves, coriander leaves, and lemon juice. Pour in the chicken broth and bring it to a boil. As the broth starts boiling, add half of the soaked basmati rice and cook it for 1-2 whistles.

• Step 7

  Let the pressure release naturally, then, uncover the lid. Divide the mixture into two bowls and pour red and yellow food coloring into each. Mix well. Then, in a Deguchi, add the remaining rice with water, garam masala powder, and salt. Cook it till it's soft and done.

• Step 8

  Finally, layer the rice using a deep-bottomed pan. Place layers of the prepared rice and top it with ghee and lemon juice. Set side with a closed lid for 10-15 minutes and then give it a good stir to mix it all well. You can use your hand to mix it all and then, sprinkle chopped coriander leaves.

• Step 9

  Transfer it to a serving pot and enjoy the delicious Biryani!