Indian Know How To Prepare Restaurant Like Muradabadi Chicken Biryani At Home
Discover the rich flavors of Muradabadi Chicken Biryani, a classic dish from Uttar Pradesh, and learn how to recreate this aromatic delight at home with ease.
Ingredients
- 1 Kilogram Chicken leg
- 1 Tablespoon Green chilli pickle
- 6 Piece Green chillies chopped
- 1 Tablespoon Ginger Garlic paste
- 4 Tablespoon Curd (Beaten)
- 100 Milliliter Oil
- 3 Piece Medium Onions, sliced
- 1 Tablespoon Cumin seeds
- 0.5 Tablespoon Black peppercorns
- 1 Piece Mace
- 6 Piece Green cardamom
- 2 Piece Black cardamom
- 6 Piece Cloves
- 3 Piece Bay leaf
- Marinated Chicken
- 4 Cup Warm water
- 4 Cup Basmati Rice (soaked for 30 minutes)
- 1 Tablespoon Tender Coriander stems, finely chopped
- 1 Tablespoon Saffron water,
Main Procedure
For Chicken Marination: In a bowl, combine chicken legs, 1 heaped tablespoon green chilli pickle, 3-4 heaped tablespoon curd, 1 tablespoon ginger garlic paste, salt, 2 tablespoon oil, 6 green chillies, and 1 tablespoon chopped tender coriander stems.
Mix everything thoroughly, let it sit and marinate for 10-15 minutes.
For Biryani: Heat oil in a handi, then add onion and saute them until they turn golden brown, about a minute.
Add cumin seeds, black peppercorns, mace, green cardamom, black cardamon, cloves, and bay leaf. Saute these spices for a bit to release their aroma.
Add the marinated chicken to the pot and cook for a few minutes. Pour in warm water, saeson with salt, and bring it to a quick boil.
Stir in the soaked basmati rice, cover with a lid, and let it cook for 8-10 minutes until the rice is fully cooked.
Turn off the heat and allow the biryani to rest for a few minutes. Drizzle saffron water over the top, then gently fluff the biryani.
Transfer the dish to a serving platter, garnish with fresh coriander springs and crispy fried onions, Serve hot.