Chicken Mughlai Briyani Recipe | Chicken Recipes

One briyani which my father loves to have again and again is mughlai chicken briyani. It is simple, flavorful and less spicy briyani. Briyani with Chicken 65 makes a filling Sunday lunch. 

But if you love the dindigul thalapakatti style briyani, you can check the recipe there.  

MUGHLAI CHICKEN BRIYANI RECIPE

Recipe Category: Indian / Non-Veg
Preparation Time: 30 minutes Cooking Time: 30 minutes Serves: 6

Ingredients:

Recipe Source: Here

Basmati Rice - 1 cup
Eggs - 3
Onion - 1, finely chopped
Green Chillies - 2, slitted
Mint Leaves - 1/4 cup loosely packed
Tomato - 1, finely chopped
Coriander Powder - 1 tbsp
Red Chilli Powder - 1 tbsp
Salt - as required
Water - 2 tbsp ****To cook chicken marinate and masala's
Water - 1.75 cup ***To cool rice
Ghee - 1 tbsp + 1 tbsp
Oil - 2 tbsp 
Food Colour (Red) - pinch mixed with 2 tbsp of water

Spices:
Bay leaf - 1 full leaf
Star Anise - 1
Cloves - 5-6
Cinnamon - 1
Cardamom - 2
Fennel Seeds - 1 tsp
Dried Black Stone Flower / Kalpaasi / Dagad phool - 1 tsp* notes
Marathi Mokku / Caperberry - 1 *notes

To Marinate Chicken:30 minutes
Chicken - 250 grams, curry cut, cleaned
Curd - 1/4 cup
Red Chilli Powder - 1 tbsp
Garam Masala - 1/2 tbsp
Ginger Garlic Paste - 2 tbsp
Salt - as required

Notes:

• You can also add scrambled eggs in the last after the rice is cooked and give a mix without breaking the rice. 
• You can also add fried onion in the last after rice is cooked. 
• Dried Black Stone Flower / Kalpaasi /Dhagat phool is one of the chettinad kitchen secret spice mainly used in most of the non veg curries. It is easily available in the spices section in the supermarkets. Use it once and I am sure you will love the flavour it gives you. 
• Marathi Mokku /Caperberry is mainly used in preparations of masalas in andhra and karnataka. It adds a peculiar aroma and saltiness to the flavours. It is somewhat similar to the black pepper. It is fried and powdered to use in the non veg curries.
• According to the rice you are using, adjust the water quantity to cook grainy rice. 
• Marinating the chicken is the important step of mughlai briyani.

Method of Preparation:

1. Prepare the required ingredients. Soak basmati rice for 20 minutes and then drain water. Boil eggs and remove shell. Mix red food colour with water in a small bowl and keep aside.

2. Marinate the chicken with the items under  "To Marinate". In a wide pressure cooker, add ghee and oil, add the spices. Once it starts to release aroma, add onions, green chillies and mint leaves. Saute till the onion shrinks in medium heat.

3. Add tomatoes. Saute and cook the mixture till it shrinks and starts to release oil. Add the marinated chicken and spices: salt, coriander powder and red chilli powder.

4. Let it cook for 3-4 minutes in medium heat with 2 tbsp of water. Add coriander leaves and water required to cook rice.

6. As the water starts to boil, add the rice and ghee. Add the food colour water in the briyani like a circle.

Yummy Mughlai Chicken Briyani is ready to serve!!!

Serving Suggestion:
Best served with

• Chettinad Pepper Chicken 
• Chilli Chicken Masala
• Chicken Masala
• Chicken Salna 
• Spicy Chicken Fry
• Tandoori Chicken 
• Tangdi Kebab
• Onion Raita

Sending this to Remmy's Kitchen!!!