Name: Mughlai Chicken Biryani In Urdu
Prep time: 2 h 30 min
Cook time: 1 h
Total time: 3 h 30 min
Yield: 6 servings
Cuisine: Mughlai
Ingredients: 2 cups basmati rice; 1 lb chicken, cut into pieces; 1 cup plain yogurt; 2 large onions, thinly sliced; 4 cloves of garlic, minced; 1-inch piece of ginger, minced; 1 teaspoon cumin seeds; 1 teaspoon coriander powder; 1 teaspoon red chili powder; 1/2 teaspoon turmeric powder; 1/2 teaspoon garam masala; A pinch of saffron threads; 1/4 cup milk; A handful of mint leaves; A handful of cilantro leaves; 4 tablespoons ghee or clarified butter; Salt to taste

Instructions

In a bowl, marinate the chicken with yogurt, ginger, garlic, turmeric powder, red chili powder, and salt. Let it marinate for at least 2 hours in the refrigerator.
Wash the basmati rice in cold water until the water runs clear. Soak the rice in water for 30 minutes.
In a large pot, heat 2 tablespoons of ghee on medium heat. Add cumin seeds and let them splutter.
Add the sliced onions and sauté until golden brown. Remove half of the onions and set them aside for garnishing.
Add the marinated chicken to the pot and cook until the chicken is tender and the moisture evaporates.
In a separate small bowl, warm the milk and add saffron threads, letting them infuse for a few minutes.
Drain the soaked rice and add it to the pot with the chicken. Stir gently to mix the rice with the chicken and spices.
Pour in water (1:2 rice to water ratio) ensuring the rice is fully submerged. Bring to a boil, then cover and simmer on low heat until the rice is cooked and the water is absorbed.
Once the rice is cooked, drizzle the saffron-infused milk on top. Sprinkle garam masala and gently mix the rice.
In a separate pan, heat the remaining ghee. Add the reserved onions and fry until crispy. Remove and set aside.
Garnish the Mughlai Chicken Biryani with the fried onions, mint leaves, and cilantro. Serve hot with raita or a side of your choice.

Ingredients

Instructions

Nutrition Facts

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