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Home Dish Mughlai Chicken Biryani

Mughlai Chicken Biryani

Name: How to cook Mughlai Chicken Biryani - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 3 servings
Cuisine: Us

Introduce

Chef :

Kumkum Chatterjee

Mughlai Chicken Biryani

#thc #thcweek8 #biryani #2021challenge Chicken Biryani is a one pot savoury rice Indian delicacy which is famous across the world. Different regions have various ways of making biryani .But the basic ingredients include aromatic long grained rice,marinated chicken/meat, paneer or vegetables,caramelized onions,mixed spices and herbs.Here this is a delicious chicken and egg biryani famous in Kolkata which is cooked with potatoes,marinated chicken ,spices, and flavourful rice.

Ingredient

Food ration :

3 servings

Cooking time :

1 hour

1.5 cups

Basmati Rice

400 gms

chicken

eggs boiled

potatoes quartered and boiled

medium onions sliced finely

small onion paste

1.5 tsp

ginger paste

1/2 tsp

garlic paste

green chillies paste

3 tbsp

curd

1 tbsp

fresh cream

2 tbsp

ghee

1/2 cup

oil

1 tsp

black pepper powder

1.5 tbsp

Shaan Biryani Masala

bay leaves

7-8

whole peppercorns

1 inch

cinnamon

green cardamoms

cloves

2 drops

mitha attar

2 tsp

kewra water

2 drops

orange red food colour

1/4 cup

saffron soaked milk

2 tbsp

coriander chopped

Cooking instructions

* Step 1

Marinate chicken with curd,onion,ginger garlic and green chilli paste,1 tsp Shaan Biryani Masala,black pepper powder,1 tbsp oil and 1/4 th tsp salt.Set aside for an hour.Meanwhile heat oil in a pan and fry sliced onion till crispy brown.Strain excess oil in a strainer.Smear little salt and pinch of turmeric in boiled eggs and potatoes. Prick eggs all over with a fork before frying them.

* Step 2

Boil rice with 1/2 tsp salt, bay leaves,cardamom and cinnamon. Boil till 80% cooked, strain and reserve water.Smear 2 tsp ghee and set aside.Heat 2 tbsp ghee and sprinkle half crushed whole garam masalas and peppercorns. When they crackle,add the marinated chicken.Add fresh cream,pinch of turmeric and red chilli powder. Fry till masala coats chicken.Add 1 cup rice water and cook till chicken is nearly done.Add fried potatoes and eggs and toss in chicken.Sprinkle mitha attar and toss.

* Step 3

Now for layering : Heat a heavy bottomed nonstick wok and spread the chicken alongwith gravy.Spread rice over it.Add potato and eggs.Sprinkle some fried onion,2 tsp saffron milk and kewra water. Add rest of cooked rice, sprinkle orange red food colour,saffron milk,rest of biryani masala,chopped coriander and salt to taste.Sprinkle 2 tsp ghee and close lid tightly.

* Step 4

Cook on low flame for 10 minutes.Insert a spoon and check if excess liquid in chicken has dried up.Switch off flame and keep covered for 15 minutes.Give it a toss lightly and serve hot with onion,cucumber and carrot raita.