More Great Recipes: Asian

Mughlai Chicken Biryani

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Member since 2013

Serves 4 | Prep Time 30 | Cook Time 60


• ½ kg Chicken, Washed and Drained
• 2 cup Basmati Rice, Soaked and Drained
• 2-3 Medium Sized Onion, Sliced
• 2 Medium Sized Tomato, Chopped
• 2 tsp Garlic Paste
• 2 tsp Ginger Paste
• 2 tsp Cumin Seeds
• 2 tsp Coriander Powder
• ½ tsp Black Pepper Powder
• 1 tsp Biryani Masala
• ¼ tsp Green Cardamom
• ¼ tsp Nutmeg
• ½ tsp Turmeric Powder
• 2 tsp Red Chili Powder
• 2 Cloves
• 1 tsp Almonds, Crushed
• 1 Cinnamon Stick
• ½ cup Yogurt
• 1-2 Green chilies ,Chopped
• 1 ½ tbsp Ghee
• 1 Pinch Food Color or Saffron
• Few Coriander and Mint Leaves,Chopped
• Water as required
• Oil for fry
• Salt to taste

Step 1: Take a medium bowl and add yogurt, ginger-garlic paste, chili powder, nutmeg, salt, black pepper powder, coriander powder, almonds and biryani masala in it and mix well to make marinate

Step 2: Dip the chicken into the paste and keep it aside for an hour

Step 3: Heat oil in a large -bottomed pan, add cumin seeds, cloves, cardamom and cinnamon. Now add onion, mint leaves and green chilies. Cook on low flame until turns to golden brown then add tomato and saute for couple of minutes

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