Chicken Biryani – Mughlai Chicken Biryani – Chicken Biryani Recipe

Mughal briyani


Chicken Biryani – Mughlai Chicken Biryani – Origin

Chicken Biryani – Biryani is a persian word and originated from Persia brought to India by Mughal.It is one of the famous dish in Mughal Emperors.Biryani is a special rice dish that cooked with meat or vegetables.For a non-vegetarian biryani, the main ingredient is the meat—beef, chicken, goat, lamb, fish or prawn. The dish may be served with Raita, korma, curry, brinjal curry, boiled egg and salad. For a vegetarian biryani meat can be replaced by mixed vegetables.Biryani is very popular dish in South Asian cuisine.

Types of Biryani – Chicken Biryani

Chicken Biryani – There are many types of biryani’s,the process of cooking makes the difference.I have done 28 types of biryani’s you can watch the recipe videos in my site.From my view there are two methods,rice and meat cooked separately with spices or rice and meat cooked together with spices.The other combination involves marination of meat.In Middle east the meat is cooked in curry,then fried and added to the biryani (Al kabsa, Carrot Rice).In North Indian method, yogurt,nuts,saffron can be used. In south Indian method yogurt,saffron, coconut, tomatoes and aromatic spices can be used. Hyderabadi Biryani from Nizam’s kitchen takes the unique position all the time.In which the marinated meat cooked with rice in slow cooking process called dum biryani.

Chicken Biryani – Mughlai Chicken Biryani – Spices and Cooking method

Chicken Biryani – Mughlai Chicken Biryani – This recipe is my version of cooking biryani in Mughlai method.The main difference is instead of coconut they use almonds and for tomato they use yogurt.Chicken is cooked with onion ginger garlic, butter yogurt and spices.Then layered and cooked with rice in slow cooking process. The slow cooking process helps the rice to blend with chicken and the flavor of spices. Mughlai chicken biryani is very special in its texture and flavor.

Chicken Biryani – Mughlai Chicken Biryani – Nutritional health benefits.

Chicken Biryani – Chicken is known to be an excellent source of protein.These low-fat proteins also play an important role in assisting overweight people in losing weight quickly. As proteins are also known as the building blocks of muscles,chicken is also a great source if you’re looking for muscle build-up.It contains phosphorus and calcium which helps in strengthening our teeth and bones. It contains Vitamin B6 that lowers your homocysteine level, and keeps heart healthy. It has minerals that strengthens your immune system.chicken is rich in selenium.Chicken is rich in vitamin B3 (Niacin), a vitamin that is essential for cancer protection.Eating chicken will keep energy levels high while metabolism-burning calories can manage to keep you at a healthy weight.Almonds are rich in Vitamin E. helps to get healthy glowing skin.

Chicken Biryani – Mughlai Chicken Biryani – Serving method

Chicken Biryani – Mughlai Chicken Biryani is the perfect dish for family gatherings and parties.Mughlai biryani can be served as the main course either for lunch or dinner. Raita, dahi chutney, korma, brinjal curry, egg and salad are served with chicken biryani as a side dish. This is an excellent dish to taste different, rich in its texture and taste due to almonds and butter. Try it and enjoy.


Chicken – 500gms
Basmati Rice-500gms
Green Chillies-3
Ginger Garlic Paste -3 tbsp
Yogurt – 6tbsp
Coriander leaves

For Tadka

Bay leaves-3
Cumin -1/2tsp (optional)

Mughlai Masala

Almonds – 15
Cashew nuts-7
Red chillies-5
Coriander seeds-2tbsp
Cumin seeds-1/2tbsp
Turmeric -1/2tsp
Cinnamon/cloves/cardamom – each 2

Preparation method

  1. Dry roast all the spices for grinding and make a fine paste.
  2. Heat oil in a pressure cooker, add cinnamon, cardamom,bay leaves, cloves & aniseeds
  3. Add green chillies, onions and cook it untill it turns to golden brown.
  4. Add ginger garlic paste and saute it.
  5. Add the masala, butter, yogurt,salt, mix it well and cook for few mins.Marinating the chicken with masala will give more taste to the chicken.
  6. Add the chicken pieces and mix it with the masala, cook for few mins.
  7. Cover it and pressure cook for 3 whistles in a slow flame.
  8. Cook the rice for 75% separately. Add the chicken curry as a layer and add chopped coriander leaves, lemon juice and roasted cashewnuts and saffron milk. Cook for few mins.
  9. Mughlai biryani is ready.Serve it hot with raita, salad or Korma.