The name itself sounds so amazing that it is sure to make people drool over.. Yes, the Mughlai Chicken Biryani is another royal dish which is very light and does not use a lot of spices. It is a yoghurt based cooking which is light on platter and light on stomach.
When I prepared this for the first time it was a complete disaster. I added a lot of water and what not. I forgot some ingredients and cooked for a longer time. So today I decided to prepare this again in a different way, because this is the only biryani which my husband did not find appetizing to the eyes, as he mentioned this looks like "khichdi".. That, nonetheless tasted amazing but it was sort of an insult to the term "Mughlai Chicken Biryani" itself. So this was the outcome of today's biryani preparation..
Here goes the recipe:
Chicken pieces 4 Rice 2 Cups Yoghurt 1 Cup Onion (Sliced) 1 Ginger Slice 1 Garlic 4 Cloves Tomato (chopped) 1 Cumin seeds 1/2 Tablespoon Coriander seeds 1/2 Tablespoon Garam masala 1/2 Tablespoon Peppercorns 1/2 Tablespoon Cardamom 2 Cloves 2 Almonds 6 numbers Cinnamon Stick 1 Green chilli (chopped) 1 Saffron 2 Pinchs Mint leaves 6 Salt To Taste Cooking oil 4 Tablespoons Coriander leaves 1 bunch
Wash the chicken pieces thoroughly and keep aside. Add ginger, garlic, peppercorns, garam masala, salt, coriander seeds and almonds with the yoghurt in a mixer and blend well. Transfer this mixture in a big bowl and roll each piece of chicken in the mixture and keep aside. Pour the remaining mixture over the chicken pieces and let it marinate for an hour. Wash the rice and soak in water till needed in the cooking. Keep aside. In a pan, heat the oil and add cumin seeds, cloves, cardamom seeds and cinnamon. Let the spices cook for about a minute. Now add onions and sauté them till they become transparent. Add mint leaves and green chilli and cook well for 2 minutes. Add tomatoes and cook till they become soft and leave juices. Add the marinated chicken and all the marinate to the pan and mix very well. Cover and let it cook for 15 minutes. Prepare rice in another container by the time and keep aside. After 15 minutes, remove cover and mix the rice with the chicken and mix really well. Let cook for about 2 minutes and turn off the flame. Sprinkle saffron powder on it and garnish with coriander leaves. Mix and serve hot with green chutney and raita.
When I prepared this for the first time it was a complete disaster. I added a lot of water and what not. I forgot some ingredients and cooked for a longer time. So today I decided to prepare this again in a different way, because this is the only biryani which my husband did not find appetizing to the eyes, as he mentioned this looks like "khichdi".. That, nonetheless tasted amazing but it was sort of an insult to the term "Mughlai Chicken Biryani" itself. So this was the outcome of today's biryani preparation..
Here goes the recipe:
Chicken pieces 4 Rice 2 Cups Yoghurt 1 Cup Onion (Sliced) 1 Ginger Slice 1 Garlic 4 Cloves Tomato (chopped) 1 Cumin seeds 1/2 Tablespoon Coriander seeds 1/2 Tablespoon Garam masala 1/2 Tablespoon Peppercorns 1/2 Tablespoon Cardamom 2 Cloves 2 Almonds 6 numbers Cinnamon Stick 1 Green chilli (chopped) 1 Saffron 2 Pinchs Mint leaves 6 Salt To Taste Cooking oil 4 Tablespoons Coriander leaves 1 bunch
Wash the chicken pieces thoroughly and keep aside. Add ginger, garlic, peppercorns, garam masala, salt, coriander seeds and almonds with the yoghurt in a mixer and blend well. Transfer this mixture in a big bowl and roll each piece of chicken in the mixture and keep aside. Pour the remaining mixture over the chicken pieces and let it marinate for an hour. Wash the rice and soak in water till needed in the cooking. Keep aside. In a pan, heat the oil and add cumin seeds, cloves, cardamom seeds and cinnamon. Let the spices cook for about a minute. Now add onions and sauté them till they become transparent. Add mint leaves and green chilli and cook well for 2 minutes. Add tomatoes and cook till they become soft and leave juices. Add the marinated chicken and all the marinate to the pan and mix very well. Cover and let it cook for 15 minutes. Prepare rice in another container by the time and keep aside. After 15 minutes, remove cover and mix the rice with the chicken and mix really well. Let cook for about 2 minutes and turn off the flame. Sprinkle saffron powder on it and garnish with coriander leaves. Mix and serve hot with green chutney and raita.
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