• Mughal Chicken Biryani

  Filed under Non Veg. Chicken

  Ingredients:
  Chicken cut in small pieces 1 kg
  Onion ? 2 nossliced thin
  Garlic cloves ? 2 noscrushed
  Ginger ? 1 inch ground
  Curd – 1/2 cup
  Tomatoes ? 2 nos chopped
  Cardamom 4 nos whole
  Cumin seeds ? 1 Tbsp
  Cloves ? 4 nos
  Black pepper ? 1 tbsp
  Bay leaf ? 2 nos
  Cinnamon bark ? 2 inch
  Coriander powder ? 2 tsp
  Salt ? 2-3 tsp or to taste
  Nutmeg ? ? – ground
  Mace ? ? – ground
  Corainder leaves ? 2 bunch – chopped
  Green chilies ? 2 – chopped
  juice of 1 lemon
  Oil ? 2 -3 tbsp
  Saffron ? 1 tbsp – dissolved in a cup of hot milk
  Basmati rice = 21/2 cups
  Method:
  Heat oil in a big pan and add onions.
  Cook on medium-low heat until golden brown. Remove onions to plate and add chicken, stirring until brown.
  Meanwhile, in blender add curd 1/2 of cooked onion, and garlic/ginger. Blend and add to the browned chicken.
  Also add tomatoes, cardamom, cloves, black pepper, cumin, bay leaf, and cinnamon.
  Add coriander powder and salt and pepper.
  Cook for 1/2 hour on medium heat stirring frequently. When water is dried up and chicken is tender add nutmeg and mace.
  Boil rice in 5 cups of water with salt and the rest of the spices remaining. Cook approximately 10 minutes, drain the water leaving the whole spices with the rice. In a big oven resistant pot put 1/2 chicken on bottom and then 1/2 of rice. Add 1/2 of the lemon juice, 1/2 of the onion remaining, cilantro and the chilies.
  Repeat layering. Pour 1/4 cup oil on top along with the saffron/milk mixture.
  Place in pre-heated oven(350 degrees) with lid on for 1 hour.

  Tagged as: Biriyani, Biryani, Chicken, moghalai, mugal, mughal, mughalai, poultry, PULAO, pulav, rice, tamil, vege, vegetable, veggie
  
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