Muradabadi Biryani
Main Ingredients
Step-by-Step Instructions
Follow each step to make the recipe successfully.
Temper Spices
Heat 1/2 cup cooking oil in a large, heavy-bottomed pot. Add 1 tsp cumin seeds and let them splutter.
Add Whole Spices
Add 2 star anise, 2-3 bay leaves, 1 (1-inch) cinnamon stick, 5-6 cloves, and 1 tsp black peppercorns. for until fragrant.
Sauté Aromatics
Add 4-5 slit green chilies and 1/4 cup chopped fresh mint/coriander leaves. for until slightly softened.
Add Ginger-Garlic Paste
Add 2 tbsp ginger-garlic paste and cook for , stirring continuously, until the raw aroma disappears.
Incorporate Yogurt
Add 1/2 cup plain yogurt to the pot. Mix well and cook for until it blends with the spices.
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.
Partially Cook Chicken
Cook the chicken on medium heat for , stirring occasionally, until it is partially cooked and releases its juices.
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.
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.
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 and absorb the flavors.
Prepare for Garnish
After the dum cooking, remove the lid. The rice should be cooked through and fluffy.
Drizzle Reserved Oil
Drizzle the reserved 2-3 tablespoons of flavored oil/ghee evenly over the cooked rice.
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.
Garnish with Fried Onions
Sprinkle 1/2 cup fried onions generously over the top of the biryani.
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.
Before You Cook
Helpful details before you startIngredient SubstitutionsMissing something? View suitable alternatives.View 5 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)
Your Notes
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