Biryani is one of the most beloved and iconic dishes in Indian cuisine, and Mughlai Chicken Biryani is a royal variation of this classic dish. Known for its rich flavors, aromatic spices, and tender chicken, this biryani has its roots in the Mughal era, which is why it’s called Mughlai. Mughlai biryani is a perfect blend of fragrant basmati rice, succulent chicken, and a variety of aromatic spices, all slow-cooked to perfection.

What sets Mughlai Chicken Biryani apart is the use of rich ingredients like yogurt, saffron, ghee, and fried onions, which add layers of flavor to the dish. Whether you’re preparing it for a special occasion or a family dinner, Mughlai Chicken Biryani is sure to leave everyone at the table wanting more.

Let’s walk through the recipe and learn how to prepare this luxurious biryani.

Ingredients for Mughlai Chicken Biryani

For the Chicken Marinade:

• 500 grams chicken, cut into pieces (with or without bone)
• 1 cup plain yogurt
• 1 tablespoon ginger-garlic paste
• 1 tablespoon red chili powder
• 1 teaspoon turmeric powder
• 1 teaspoon garam masala powder
• 1 tablespoon lemon juice
• Salt to taste

For the Rice:

• 2 cups basmati rice
• 4 cups water
• 2-3 cloves
• 2-3 green cardamom pods
• 1-2 cinnamon sticks
• 1 bay leaf
• Salt to taste

For the Biryani Layering:

• 2 medium onions, thinly sliced and fried until golden brown
• 2 tablespoons ghee or oil
• 1 teaspoon cumin seeds
• 1 teaspoon fennel seeds
• 1 tablespoon ginger-garlic paste
• 1 large tomato, chopped
• 1 teaspoon red chili powder
• 1 teaspoon garam masala powder
• A pinch of saffron strands soaked in warm milk
• 2 tablespoons fresh coriander leaves, chopped
• 2 tablespoons fresh mint leaves, chopped

How to Make Mughlai Chicken Biryani: Step-by-Step Process

1. Marinate the Chicken

Start by marinating the chicken. In a large bowl, combine the chicken pieces with yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala powder, lemon juice, and salt. Mix well to coat the chicken evenly. Cover the bowl and refrigerate for at least 2 hours or overnight for the best results. The longer the chicken marinates, the more flavorful it will be.

2. Cook the Rice

While the chicken is marinating, wash and soak the basmati rice for about 30 minutes. This helps in making the rice fluffy and separate when cooked.

In a large pot, bring 4 cups of water to a boil. Add cloves, cardamom pods, cinnamon sticks, bay leaf, and salt. Add the soaked rice to the boiling water and cook until it is about 70-80% cooked. Drain the rice and set it aside. The rice should still have a bite to it as it will cook further when layered with the chicken.

3. Fry the Onions

In a deep pan, heat oil or ghee over medium heat. Add thinly sliced onions and fry them until they turn golden brown and crispy. Remove the onions from the oil and set them aside for garnishing.

4. Prepare the Chicken Masala

In the same pan, add 2 tablespoons of ghee or oil. Once hot, add cumin seeds and fennel seeds. Let them splutter for a few seconds. Add the ginger-garlic paste and sauté until fragrant. Then, add chopped tomatoes, red chili powder, and garam masala powder. Stir well and cook the mixture until the oil begins to separate from the masala.

Add the marinated chicken to the pan and cook it on medium heat until the chicken is cooked through and the flavors are well combined (about 15-20 minutes). Stir occasionally and add a little water if necessary to prevent the masala from burning. Once the chicken is cooked, remove the pan from the heat.

5. Layering the Biryani

Now it’s time to layer the biryani. In a large pot or deep pan, start by adding a layer of cooked chicken masala at the bottom. Then, layer the partially cooked rice over the chicken. Sprinkle half of the fried onions, fresh coriander leaves, and mint leaves on top of the rice. Drizzle the saffron milk over the rice for a beautiful color and aroma.

Repeat the process by layering the remaining chicken masala and rice. Finish with the remaining fried onions, mint, and coriander leaves.

6. Cook the Biryani (Dum Cooking)

Cover the pot with a tight-fitting lid to ensure no steam escapes. You can also seal the edges with dough to create a proper seal. Place the pot on low heat (Dum cooking) for about 20-25 minutes. This slow cooking process allows the flavors to meld together, and the rice will absorb the rich chicken masala.

7. Serve the Mughlai Chicken Biryani

Once the biryani is cooked, remove it from the heat and let it sit for 5-10 minutes before opening the lid. Gently fluff the rice with a fork and serve the Mughlai Chicken Biryani with raita, salad, or a side of pickle.

Tips for Making the Perfect Mughlai Chicken Biryani

• Use Basmati Rice: For the best texture and aroma, always use long-grain basmati rice.
• Marinate Overnight: If you have time, marinate the chicken overnight for a deeper flavor.
• Don’t Overcook the Rice: The rice should be 70-80% cooked before layering it with the chicken to prevent it from becoming mushy.
• Slow Cooking is Key: The Dum (slow cooking) technique is essential for getting the perfect Mughlai biryani. Cook on low heat to allow the flavors to infuse into the rice and chicken.
• Ghee for Rich Flavor: Using ghee instead of oil adds richness and depth to the dish.
• Top with Fried Onions: The crispy fried onions add texture and enhance the flavor of the biryani.

Health Benefits of Mughlai Chicken Biryani

1. Protein-Packed: The chicken provides a healthy source of lean protein, essential for muscle repair and overall body function.
2. Aromatic Spices: The spices used in biryani, such as cumin, fennel, and garam masala, are known for their digestive and anti-inflammatory properties.
3. Rich in Fiber: The use of basmati rice and fresh herbs like mint and coriander adds fiber to the dish, aiding digestion.
4. Good for the Immune System: The turmeric and ginger in the marinade have immune-boosting properties that help fight infections.

How to Serve Mughlai Chicken Biryani

• With Raita: Serve your Mughlai Chicken Biryani with a side of cool yogurt-based raita for balance.
• Accompanied by Salad: A fresh, crunchy salad can complement the richness of the biryani.
• With Pickles: Indian-style pickles, especially mango or lime pickle, are a great addition for a tangy kick.

Mughlai Chicken Biryani is a royal dish that brings together succulent chicken, aromatic spices, and fragrant rice in a beautifully layered masterpiece. It’s a comforting and luxurious meal perfect for special occasions or festive gatherings. With its rich flavors and regal heritage, Mughlai Chicken Biryani is truly a dish fit for kings and queens.