Muradabadi Chicken Biryani

Method

1. 1

   In a bowl, add the washed chicken. To the chicken add all the ingredients required for the marination. Mix till all ingredients combine evenly and the chicken is coated evenly. Let the chicken marinate for 40 minutes to an hour.

   Ginger Garlic PasteGreen ChilliMaceSaltChicken Biryani CutCurdCinnamonGreen CardamomClovesStar AniseBay LeavesBlack PeppercornsNutmegCoriander PowderFennel PowderGheeLemon Juice

2. 2

   Wash and soak the basmati Rice for 20 minutes.

   Basmati Rice

3. 3

   Heat a pot, add oil and ghee. Add the sliced onions and green chillies. Saute till the onions turn golden brown.

   Sunflower OilGheeOnionGreen Chilli

4. 4

   Add the marinated chicken to the pot and mix on a medium flame for 2 minutes. Mix well. Cover and cook the chicken on a medium flame for 10 minutes on a medium flame, stirring occasionally. (At this point the chicken would leave little water.)

5. 5

   Open the pot, add 750ml (3 cups) of water. Add 2 tsp salt to it and bring it to a boil. Once the water starts boiling, add the soaked and strained basmati rice. Mix it gently and cook on a high flame till the rice and water are level.

   WaterSalt

6. 6

   Cover the pot tightly and place it on a preheated tawa for 15 minutes on a low flame. After 15 minutes, turn off the flame, open the pot, top the biryani with fried onions, saffron water, chopped coriander leaves, ghee and kewra water.

   Saffron WaterCoriander LeavesFried OnionKewra Water

7. 7

   Cover the pot again and let the biryani rest for 10 more minutes. Open the pot, fluff the biryani and serve it hot along with raita.