Muradabadi Chicken Biryani मशहूर मुरादाबादी चिकन बिरयानी easy Chicken recipe

Can there be a better one-pot meal than this? :)

40-45 minutes
4-5
Indian
Muradabadi Chicken Biryani मशहूर मुरादाबादी चिकन बिरयानी easy Chicken recipe Recipe - Ranveer Brar

Ingredients

For Chicken Marination

1 kg Chicken leg (thighs & drumsticks) चिकन

1 heaped tbsp Green chili pickle, हरी मिर्च का अचार

3-4 heaped tbsp Curd, beaten, दही

1 tbsp Ginger Garlic paste, अदरक लहसुन का पेस्ट

Salt to taste, नमक स्वादअनुसार

2 tbsp Oil, तेल

5-6 no. Green chillies (less spicy & roughly chopped) हरी मिर्च

1 tbsp Tender Coriander stems, finely chopped, धनिये के डंठल

 

For Muradabadi Biryani

⅓ cup Oil, तेल

3 no. medium Onions, sliced, प्याज

1 heaped tbsp Cumin seeds, जीरा

½ tbsp Black peppercorns, काली मिर्च के दाने

1 no. Mace, जावित्री

5-6 no. Green cardamom, हरी इलायची

2 no. Black cardamom, बड़ी इलायची

5-6 no. Cloves, लौंग

3 no. Bay leaf, तेज पत्ता

Marinated Chicken, मैरीनेटेड चिकन

3-4 cups Warm water, गुन गुना पानी

Salt to taste, नमक स्वादअनुसार

4 cups Sella basmati rice (soaked for 30 minutes) सेला बासमती चावल

1 tbsp Saffron water, केसर का पानी

 

For Chutney

6-7 no. Garlic cloves, लहसुन

¼ cup fresh Coriander leaves, roughly torn, धनिया पत्ता

Salt to taste, नमक स्वादअनुसार

3 no. Green chillies, हरी मिर्च

1 tbsp Oil, तेल

1 ½ cups Curd, beaten, दही

Salt to taste, नमक स्वादअनुसार

 

For Garnish

Coriander sprig, धनिया पत्ता

Fried onions, तले हुए प्याज

Process

For Chicken Marination

  • In a bowl, add chicken leg, green chili pickle, curd, ginger garlic paste, salt to taste, oil, green chillies, tender coriander stems and mix it well.
  • Keep it aside to marinate for 10-15 minutes.

 

For Muradabadi Biryani

  • In a handi, add oil, once it’s hot, add onions and saute it for a minute until golden in color.
  • Add cumin seeds, black peppercorns, mace, green cardamom, black cardamom, cloves, bay leaf and saute it well.
  • Add marinated chicken and cook it for a while, add warm water, salt to taste and give it a quick boil.
  • Add soaked sella basmati rice, cover it with the lid and cook it for 8-10 minutes until cooked well.
  • Turn off the flames and keep it aside to rest for a while.
  • Add saffron water and gently open the biryani.
  • Transfer it to a serving dish, garnish it with coriander sprig and fried onions.
  • Serve hot with prepared chutney.

 

For Chutney

  • In a bowl, add garlic, coriander leaves, salt to taste, green chillies and oil.
  • Transfer it to a mixer grinder jar and grind it smoothly.
  • Transfer the prepared paste to a bowl, add curd, salt to taste and mix it well.
  • Keep it aside for further use.

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