Muradabadi Chicken Biryani Recipe | How To Cook Muradabadi Biryani At Home

Muradabadi Chicken Biryani:

When it comes to Biryani, everyone has their unique preferences, but Muradabadi Chicken Biryani has a way of uniting biryani enthusiasts with its delightful blend of spices. Originating from Lucknow, the city of Nawabs, known for its delectable chicken dishes, this recipe combines basmati rice, chicken, lemon juice, onions, green chillies, ginger, and a medley of spices including hing, cardamom, cloves, jeera, garam masala powder, and cumin powder. What sets it apart is the minimal use of oil, ensuring that the flavors shine without the heaviness of excessive oil common in many biryani recipes. It's an excellent choice for special lunches, dinners, kitty parties, or buffets. The best part? You can savor the lip-smacking Muradabadi Chicken Biryani in the comfort of your own home.

How To Cook Muradabadi Biryani At Home:


- 250 grams basmati rice

- 500 grams chicken

- 1/2 litre water

- 2 bay leaves

- 7 cloves

- A handful of mint leaves

- 1 teaspoon ginger paste

- 1 teaspoon garlic paste

- 1 teaspoon garam masala powder

- 1/2 teaspoon cumin powder

- 1 teaspoon red chilli powder

- 1 medium tomato

- 6 green chillies

- 2 medium onions

- 1 teaspoon cumin seeds

- 1/2 teaspoon black cumin seeds

- A handful of coriander leaves

- 3 green cardamom pods

- 1 black cardamom pod

- 1-inch piece of ginger

- 1-inch cinnamon stick

- 5 peppercorns

- 1/2 teaspoon asafoetida

- 3 cloves of garlic

- A dash of dagad (stone flower)

- Mace (as needed)

- 1/2 teaspoon coriander powder

- 1 tablespoon lemon juice

- 2 teaspoons refined oil

- 1 teaspoon ghee

- Vinegar (as needed)


Step 1: Start by washing and soaking the rice for half an hour. While it soaks, place the chicken in a bowl, drizzle some vinegar over it, and let it sit for 10 minutes. During this time, wash the onions, green chillies, tomatoes, coriander leaves, bay leaves, and ginger thoroughly, and chop them separately.

Step 2: After 10 minutes, wash the chicken again and apply a layer of ginger paste. Set it aside. Take a large cotton cloth, place one sliced onion, 2 green chillies, ginger, garlic, 4 cloves, 2 green cardamoms, 1 black cardamom, 1/2 tsp of cumin seeds, dagad fool, cinnamon, 1 bay leaf, and 5 peppercorns on it.

Step 3: Bundle up the edges to create a potli. Then, in a pressure cooker, combine water and the garlic-marinated chicken. Sprinkle 2 tbsp of salt and add the potli. Close the lid and cook for 1-2 whistles. Turn off the heat and allow the pressure to release naturally.

Step 4: Remove the potli and transfer the chicken and broth to a large bowl. Set it aside. In the same pressure cooker, heat oil. Once hot, add cumin seeds, bay leaf, cardamom, and cloves, letting them sizzle.

Step 5: Add the chopped onions, ginger, and garlic paste. Sauté until the onions turn golden. Then, introduce the chopped tomatoes, green chillies, cumin powder, red chilli powder, coriander powder, and salt. Sauté and mix thoroughly.

Step 6: Incorporate the prepared chicken pieces, along with garam masala powder, mint leaves, coriander leaves, and lemon juice. Pour in the chicken broth and bring it to a boil. As it simmers, add half of the soaked basmati rice and cook for 1-2 whistles.

Step 7: Allow the pressure to release naturally. Uncover the lid and divide the mixture into two bowls. Add red and yellow food coloring to each and mix well. In a separate pot, combine the remaining rice with water, garam masala powder, and salt. Cook until it's tender and done.

Step 8: Now, layer the rice in a deep-bottomed pan. Alternate layers of prepared rice and top with ghee and lemon juice. Cover and let it sit for 10-15 minutes. Then, gently mix it, using your hands if needed, and garnish with chopped coriander leaves.

Step 9: Transfer to a serving dish and savor the delicious Muradabadi Chicken Biryani!

Enjoy your homemade culinary masterpiece!


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