Mughlai Biryani

This Biryani is very close to my heart. This recipe was shared by Mr. Parveez, some 4 years ago and since then it has been a family favorite. My younger son calls it “Mogli Biryani”, since he feels that Mughlai is very close to”Mogli”, and I am sure somewhere he also believes that this recipe came in from the Jungle book…LOLzzz.

Mr. Parveez came across an article about Mughal migration and food and thats when he learnt that the initial use of spices in Biryani was actually white pepper and not the chilies. Though with time, chilies made a very special place in the Biryani recipes and no Biryani recipe seem to be complete without them, but that wasn’t the way it all started.

Black pepper has a very strong flavor and if you use it often, you would know that using black pepper even little more than required makes the taste of a dish bitter, therefore you need to be careful when handling that spice. Unlike, black pepper, white pepper is easier to handle and does not add bitterness if slightly over used.

This dish has flavors from the Middle east. it isn’t too spicy so it matched perfectly with Mirch ka saalan or Baghare Baingan or khatte Baingan. I have made this for my son’s school party for teachers and it was a big hit. You can use regular chicken cut to medium or small size pieces, though I preferred using chicken legs. It doesn’t change the taste but definitely enhances the look. I have used green chilies, but from the article that I read, it wasn’t a requirement so, the use is optional. Also the garnishing with boiled eggs is completely optional. You can also use cashews, and/or almonds to garnish if you feel like.

Print Recipe

Mughlai Biryani

A Biryani recipe originated from Persia using mild spices.

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Rating: 5
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Cuisine

Indian, Mughlai

Prep Time

15 minutes

Cook Time

30 minutes

Passive Time

40 minutes

Servings

people MetricUS Imperial

Ingredients

• 1.5 Kg Chicken Legs Cut the drumstick separately and cut the thigh part to two pieces
• 4 No. Onions sliced
• 3 TBSP Ginger garlic paste
• 1/2 cuo Yogurt
• 1/4 kg Tomatoes sliced/ chopped
• 6 No. Green cardamom
• 2 No. Black Cardamom
• 1 tsp Caraway seeds shahi zeera
• 6 No. cloves
• 1 tsp Black whole pepper
• 3 No. Bay leaves
• 2 No. Cinnamon sticks medium size
• 2 tsp Coriander powder
• 2 tsp Salt More or less according to your taste
• 1/2 tsp white pepper powder
• 1/2 tsp Nutmeg powder
• 1 tsp Macis powder
• 7 No. Green chilies
• 1/2 cup Coriander leaves
• 1/4 cup Mint leaves
• 2 tsp Lemon juice
• 1/2 cup olive oil
• 1/4 tsp saffron strands
• 1/2 cup milk Warm
• 1/4 tsp Orange food color
• 5 cups Long grain Basmati Rice washed and soaked for 20 minutes
• 4 No. eggs boiled and cut to halves

Cuisine Indian, Mughlai Prep Time 15 minutes Cook Time 30 minutes Passive Time 40 minutes Servings people MetricUS Imperial Ingredients 1.5 Kg Chicken Legs Cut the drumstick separately and cut the thigh part to two pieces 4 No. Onions sliced 3 TBSP Ginger garlic paste 1/2 cuo Yogurt 1/4 kg Tomatoes sliced/ chopped 6 No. Green cardamom 2 No. Black Cardamom 1 tsp Caraway seeds shahi zeera 6 No. cloves 1 tsp Black whole pepper 3 No. Bay leaves 2 No. Cinnamon sticks medium size 2 tsp Coriander powder 2 tsp Salt More or less according to your taste 1/2 tsp white pepper powder 1/2 tsp Nutmeg powder 1 tsp Macis powder 7 No. Green chilies 1/2 cup Coriander leaves 1/4 cup Mint leaves 2 tsp Lemon juice 1/2 cup olive oil 1/4 tsp saffron strands 1/2 cup milk Warm 1/4 tsp Orange food color 5 cups Long grain Basmati Rice washed and soaked for 20 minutes 4 No. eggs boiled and cut to halves

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

1. Heat oil in a pan and add onions. Cook on medium-low heat till golden brown.

   
2. Remove onions from the pan. Lightly crush the onions, keeping 2 TBSP aside which can be used to garnish later.

   
3. Add chicken to the pan, saute till it changes color or until it turns brown.

   
4. Meanwhile, in a blender, add yogurt and crushed onions and ginger garlic paste. Blend it all to a smooth paste.

   
5. Add the 4 cloves, black pepper, ½ tsp cumin, 2 bay leaves, cardamoms [black and green] and 1 stick of cinnamon to the chicken in the pan. Cook for 2 minutes. Add the blended puree to the chicken.

   
6. Add tomatoes to the chicken as well and cook for 5-7 minutes till the tomatoes and soft and mushy.

   
7. Add coriander powder, salt and white pepper. Cook for 20 minutes on medium to high heat. Stir frequently.

   
8. When the water has dried up and chicken is done, add nutmeg and mace. Add half of the green chilies and chopped coriander leaves.

   
9. To cook the rice : Boil eight cups of water with salt and remaining spices. Add mint leaves to the water too. Once the water starts boiling, add the rice. Cook for around 7-10 minutes on medium heat, till rice is 70% cooked.

   
10. Drain the rice leaving the whole spices in the rice.

    
11. In another deep dish pan, make alternate layers of rice and chicken.

    
12. Add lemon juice, remaining onions and green chilies. Pour 3 TBSP of oil on top. Add saffron and orange food color to the milk and spread it on the rice. Cover with a tight fitting lid and put it in a preheated oven at 350 F for 40 minutes.

    
13. Garnish with boiled eggs and Onions. Serve with kachumber raita on the side or Mirch ka salan or khatte baingan. ENJOY!!!