mearl223 On September - 29 - 2011

Pearl’s Mughlai Chicken Biryani

This is my sis’ Chicken Biryani made in a traditional Mughlai style – rich-n-moist, authenticly elegant & yet, SO easy! Try it – U’ll love it!!


PrepTime 10mins – Serves 4-5 – CookTime 35mins




1 chicken (about a kg, skinless and cut into pieces)

1 inch piece of Cinnamon

2 cardamom plus a tsp of cardamom powder

½ inch piece of ginger julienned plus 1 tsp garlic paste

1 tsp ginger paste

2 green chilies finely chopped

1 onion finely chopped

1 cup yogurt

1/2 cup fresh cream

1/4 cup cashew paste

1-2 bay leaves

1 tsp chili powder

Salt, pepper and ½ lime juice for marinade

2 cups rice

2 tbsp ghee

3 tsp rosewater

Coriander leaves for garnish

1 pinch of saffron, soaked in 1/4 cup luke warm milk

Cooking Instructions:

Marinate the washed chicken pieces with salt, pepper and lime juice and keep aside.

Heat oil & add the onions. Throw in the whole spices & bay leaves and fry for a minute. Then add the , garlic paste & ginger paste & fry till the pastes become brown. Sauté for some time. Add the curd and chili powder & coook on a low flame for 1 minute or 2. Add the chicken pieces and salt. Cook for sometime, then add 2 cups of water and simmer. Strain the chicken pieces when cooled and keep the stock aside.

Mix the cardamom powder, cashew paste & cream together. Heat oil in a pan. Add green chilies, ginger, chicken pieces and the stock. Slowly beat in the cream-mixture, stirring constantly & lightly. Simmer for a minute.

Heat the ghee & fry washed & drained rice in it. Then add water, salt & rose water to it & cook the rice as usual till partially done. Drizzle half the saffron-milk over it, cover & toss lightly. Than drizzle the remaining, cover & toss again.

Now arrange the biryani by adding the chicken, cream mixture and rice in alternate layers in a serving vessel. Cover in foil or dough and allow to cook for 5 mins on low flame.

Garnish with caramelized onions, lemon slices, fried cashewnuts, mint leaves &/or chopped coriander leaves.

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