I had also posted a video in YouTube.chicken cooked in rich almond paste,yogurt and famous Indian spices.but you need little bit patience to make this biryani. I used my own homemade biryani masala in this recipe. ( recipe)or you can also use Garam masala in this recipe.but biryani masala have more flavors than garam masala.mughlai recipes don't have more spiciness....so, if you want add more chilly powder as per your taste.
if you are bored with regular biryani's try this yummy mughlai chicken biryani...
You can make this biryani with mutton also,process is same for mutton biryani.
I'm going to share more mughalI dishes in this blog like mughlai paratha,mughlai chicken curry etc.,so stay connected for more recipes.
I hope you will give this a try and let me know how it turned out for you.
Chicken : 1/2 kg
Basmati rice : 1/2 kg
Yogurt/Curd : 1 cup
Ginger and garlic paste : 1 1/2 table spoons
Lemon juice : 2 table spoons
Chilly powder : 1 tea spoon
Turmeric powder : 1/2 tea spoon
Coriander powder : 2 tea spoons
Biryani masala/Garam masala : 1 tea spoon
Coriander leaves : 1/2 cup
Mint leaves : 1/2 cup
Almonds : 25
Cashew nuts : 15 to 20
Raisins : 2 table spoons
Milk : 1/2 +2 table spoons
Saffron/yellow food color : 1/4 tea spoon
Sliced big onions : 3
Ghee : 1/4 cup
Oil : 1/2 cup
Kewra/keora water : 2 to 3 table spoons
Salt to taste
Green chillies : 2 (sliced)
Whole Garam masala :
Cinnamon sticks : 2
Cardamoms : 6
Cloves : 8
Bay leaves : 2
Star anise : 2
Marathi mogga/moggu : 2
First wash and soak basmati rice for 30 minutes
Now boil water in big vessel with lots of water and add half of the whole Garam masala to boiling water then add green chillies
Now drain water from rice add to boiling water then add 2 tea spoons of salt and cook the rice till it's 80% done,then drain the water from cooked rice and keep a side (don't cover the lid after rice has cooked)
Now take a pan pour oil and add sliced onions and fry on medium flame till they changes into light golden color and take them in a bowl
Now take some hot water drop almonds in hot water and soak for 10 minutes then peel the skin of almonds and blend these almonds into fine paste by adding some water and keep it a side
Now take a mixing bowl or vessel add chicken now add yogurt,half of the fried onions,chilly powder,turmeric powder,coriander powder,biryani masala, salt, lemon juice and ginger and garlic paste then mix it well and marinate for 30 minutes.
Now take a pan add ghee heat it, now add remaining whole Garam masalas and saute for few seconds then add almond paste and saute for few seconds immediately add marinated chicken half of the mint leaves and coriander leaves and saute well
Cook chicken on high flame for 5 to 10 minutes then add 1/2 cup of milk and cook chicken till it gets tender by covering the lid and switch off
Now take a heavy bottom pan put one layer of rice then put one layer of chicken curry which we had cooked, then sprinkle some nuts,raisins, some fried onions ,1 table spoon of kewra water then mix saffron or yellow food color in milk pour some milk on top
Repeat the same layering process till your all ingredients are done
Now cover with aluminum foil and put lid on it then cook on low flame for 25 to 30 minutes
You can also bake this in oven....cover with aluminum foil and bake on 150 degrees Celsius for 25 to 30 minutes in preheated oven
Now let it sit for 10 minutes and mix it gently and serve