Muradabadi Biryani
Recipe Summary
- This video demonstrates how to prepare a flavorful Muradabadi Biryani, a fragrant rice dish with tender chicken pieces, aromatic spices, and a hint of color. The chicken is cooked with a blend of whole spices, green chilies, ginger-garlic paste, and yogurt, then layered with pre-soaked Basmati rice and cooked on dum.
All Ingredients - Main Ingredients
- Cooking oil 1/2 cup
- Cumin seeds 1 tsp
- Star anise 2
- Bay leaves 2-3
- Cinnamon stick 1 (1-inch piece)
- Cloves 5-6
- Black peppercorns 1 tsp
- Green chilies 4-5 (slit)
- Fresh mint/coriander leaves 1/4 cup (chopped)
- Ginger-garlic paste 2 tbsp
- Plain yogurt 1/2 cup (whisked)
- Chicken 1 kg (cut into pieces)
- Salt 1.5 tbsp (or to taste)
- Basmati rice 500g (soaked for 30 minutes)
- Orange food color A few drops (mixed with 1 tbsp water/milk)
- Fried onions 1/2 cup (for garnish)
Tools You'll Need
- Pot
- Mixing bowl
- Spatula
Don't have an ingredient? Try these swaps
No Bay leaf?
- 1/4 tsp dried thyme (per leaf)
- Pinch of dried oregano
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Yogurt?
- Sour cream (1:1)
- Buttermilk (1:1, slightly thinner result)
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
⚠ Contains Allergens
Step-by-Step Instructions
Step 1: Temper Spices
Heat 1/2 cup cooking oil in a large, heavy-bottomed pot. Add 1 tsp cumin seeds and let them splutter.
Step 2: Add Whole Spices
Add 2 star anise, 2-3 bay leaves, 1 (1-inch) cinnamon stick, 5-6 cloves, and 1 tsp black peppercorns. Sauté for until fragrant.
Step 3: Sauté Aromatics
Add 4-5 slit green chilies and 1/4 cup chopped fresh mint/coriander leaves. Sauté for until slightly softened.
Step 4: Add Ginger-Garlic Paste
Add 2 tbsp ginger-garlic paste and cook for , stirring continuously, until the raw aroma disappears.
Step 5: Incorporate Yogurt
Add 1/2 cup whisked plain yogurt to the pot. Mix well and cook for until it blends with the spices.
Step 6: Add Chicken and Salt
Add 1 kg chicken pieces and 1.5 tbsp salt (or to taste). Mix thoroughly to coat the chicken with the spice mixture.
Step 7: Partially Cook Chicken
Cook the chicken on medium heat for , stirring occasionally, until it is partially cooked and releases its juices.
Step 8: Skim Flavored Oil
Carefully skim off about 2-3 tablespoons of the flavored oil/ghee from the chicken mixture into a small bowl. Set this aside for later.
Step 9: Add Rice and Water
Add 500g pre-soaked Basmati rice to the pot with the chicken. Add enough water to cover the rice by approximately 1 inch (usually 1.5-2 cups, depending on rice and chicken moisture). Stir gently once to combine.
Step 10: Dum Cook Biryani
Cover the pot with a tight-fitting lid (or seal with dough) and cook on medium-low heat for . This 'dum' cooking process allows the rice to cook in the steam and absorb the flavors.
Step 11: Prepare for Garnish
After the dum cooking, remove the lid. The rice should be cooked through and fluffy.
Step 12: Drizzle Reserved Oil
Drizzle the reserved 2-3 tablespoons of flavored oil/ghee evenly over the cooked rice.
Step 13: Add Food Color
Drizzle a few drops of orange food color (mixed with 1 tbsp water or milk) in a circular pattern over the rice for visual appeal.
Step 14: Garnish with Fried Onions
Sprinkle 1/2 cup fried onions generously over the top of the biryani.
Step 15: Serve
Gently fluff and mix the biryani with a spoon or spatula to combine the colors and ingredients before serving. Serve the delicious Muradabadi Biryani hot.
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