Muradabadi Chicken Biryani
Chicken Marination
Cooking
Step-by-Step Instructions
Follow each step to make the recipe successfully.
Prepare Green Chillies
Coarsely crush 15 green chillies by hand or in a grinder.
Marinate Chicken
In a bowl, combine 750g chicken, crushed green chillies, 3 tbsp green chilli pickle, 2 bay leaves, 1 star anise, 2 cinnamon sticks, 2 black cardamom, 4 green cardamom, 6 cloves, 1 piece of mace, ½ tsp black peppercorns, 1 tsp heaped cumin seeds, 1 tsp heaped coriander powder, 1 tsp fennel powder, ½ tsp grated nutmeg, 1 tsp garam masala powder, 1.5 tbsp ginger garlic paste, 150g yogurt, and 1.5 tsp salt. Mix all ingredients thoroughly until the chicken is well coated. for at least .
Cook Chicken Base
In a large pan, add ¾ cup onion oil and 2 medium browned onions. Add the chicken to the pan. Mix well, then cover and cook until the chicken is tender, the yogurt water has evaporated, and oil separates.
Add Rice and Cook
Pour 1200 ml hot water into the pan with the cooked chicken. Add 600g basmati rice (soaked for ), a few lemon slices, and salt to taste (the creator used 1.5 tsp). Stir gently. Cover the pan and cook on high flame until all the water has evaporated.
Dum Cooking
Once the water has evaporated, drizzle yellow food color, sprinkle fennel and coriander powder, add 4 tbsp ghee, 1 tbsp kewra water, and a handful of brown onions on top of the rice. Cover the pan and cook on dum (low flame) for .
Rest and Serve
Let the pan rest for before opening and mixing. Gently mix the biryani. Garnish with coriander leaves. Serve hot with red chutney.
Before You Cook
Helpful details before you startIngredient SubstitutionsMissing something? View suitable alternatives.View 7 swaps
No Bay leaf?
- 1/4 tsp dried thyme (per leaf)
- Pinch of dried oregano
No Garam masala?
- 1 tsp cumin + 1/2 tsp coriander + 1/4 tsp cinnamon + 1/4 tsp cardamom
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)
No Ghee?
- Unsalted butter (1:1)
- Neutral oil (1:1, lacks the toasted note)
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
Plan Ahead
Complete this step earlier to save time later.
- View Step 4Add Rice and Cook30 minutes
Pour 1200 ml hot water into the pan with the cooked chicken. Add 600g basmati rice (soaked for 30 minutes), a few lemon slices, and salt to taste (the creator used 1.5 tsp). Stir gently. Cover the pan and cook on high flame until all the water has evaporated.
Helpful Tips
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