MUGHLAI CHICKEN BIRYANI

Chicken                      - 300 g

Basmati rice               - 2 cups

Yoghurt                       - ¼ cup

Garam masala pwd     - 1 tsp

Biryani masala            - 1 tsp

Ginger garlic paste     - 1 tbsp

Oil                             - 2 tbsp

Ghee                         - 2 tbsp

Cumin                       - ½ tsp

Cloves                       - 2

Black pepper              - ½ tsp

Bay leaf                     - 2

Cardamom                 - 2

Cinnamon                  - 1

Onion                         - 2

Green chilly                - 1 or 2

Tomato                      - 1

Red chilly pwd           - ½ tsp

Coriander pwd           - ¾ tsp

Mint & coriander leaves     - 1 cup

Food colour or saffron( optional )         - a pinch

Salt to taste

Method :

1.     Clean and wash chicken pieces.

2.     Marinate with yoghurt, garam masala pwd, biryani masala,  ginger garlic paste and salt for 1 hour.

3.     Wash and soak biryani rice in water for 10 mins.

4.     Drain and keep aside.

5.     Heat oil, ghee in a pan.

6.    Add cumin, cloves, black pepper, bay leaf, cardamoms and a stick of cinnamon.

7.     Add finely chopped onions, mint leaves, chilly and cook on low medium heat, until it turns golden brown.

8.     Add tomato and fry for couple of minutes.

9.     Now add marinated chicken, red chilly pwd, coriander pwd and mix everything together.

10.  Fry in low flame for 5 to 7 minutes by stirring frequently.

11.  Add finely chopped coriander leaves and sauté for a minute.

12.  Now add 2 1/2 cup of water. 

13.  Mix well and taste & adjust salt and seasonings.

14.  Add soaked rice and stir well. Covet with heavy lid and cook till the rice blooms.

Optional step - mix the food colour or saffron with milk and sprinkle on top.

17.  Add chopped coriander leaves. Now fluff the biryani gently.

18.  Mughlai Chicken Biryani with awesome flavour is ready to serve.