
Mughlai Biryani

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The source of the recipe was from Petrina Verma Sarkar. I have however edited the recipe and the cooking methods to suit my own preference. The recipe requires the use of the "garam masala" spice which I don't have in stock and I can't find it at the local supermarkets that I frequent either so I made my own. I also used Biryani powder which I added on my own. You can find it any local supermarkets or Indian provision stores. In any case, it is still okay if you go without this Biryani powder if you are not able to find it. It also requires that the rice and chicken be layered in a baking dish and baked at 180 degrees celsius for about 20 minutes at the end of the whole cooking process. I skipped this step. I also used Ponni rice which is the usual rice that I eat instead of Basmati rice. Whatever it is this dish is heavenly enough for me. This is definitely a must try recipe. The taste of the gravy is different from the usual biryani. Definitely delicious and finger licking good!
ingredients
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serves: 10-12
Mughlai Chicken
note that spoonful here refers to 10ml volume and tablespoonful refers to 20ml volume
12-20 pieces of chicken parts - cleaned (and skin removed if you want)
2 large onions - finely sliced
3 in green chillies - slit halves and cut into twos
1 stick of cinnamon - about 3 to 4 cm long
5 cardamom pods
5 cloves
2 star anises
1 teaspoonful of tomato puree
1 teaspoon of coriander powder
1 teaspoon of cumin powder
1 teaspoon of white ground pepper
1 spoonful of biryani powder
1 spoonful of red chilli powder (you can add more if you like it spicy)
1 tablespoon of garam masala powder
6 tablespoonsful of full cream yogurt
1 piece of Knorr chicken cube dissolved in half a small bowl of water - the bowl is about the size of a Chinese rice bowl
12 pieces of mint leaves - chopped
3-4 leaves stems of coriander - chopped
1 spoonful of sugar
2 teaspoons of Ajinamoto (optional)
salt to taste
2 tablespoonsful of ghee
2 large onions**
6 garlics**
3 cm ginger**
10 pieces of cashew nuts
10 pieces of almonds
Mughlai Biryani Rice
2 and a 1/2 average drinking mug of any kinds of rice - washed and set aside
2 tablespoonsful of ghee
4 shallots - finely sliced
2 garlics - finely sliced
1 cm ginger - finely sliced
3 cm cinnamon stick
3 cloves
3 cardamom pods
1 star anise
1 teaspoon of biryani powder
1 piece of chicken cube (I used Knorr brand)
2 pieces of pandan leaves (also known as screw pine leaves) - washed and tied into a knot
1 tablespoon of full cream yogurt
1 teaspoon sugar
1 teaspoon of Ajinamoto (optional)
salt to taste
1/2 cup to 1 of oil from the Mughlai Chicken gravy (optional)
2 drops of green colouring mixed with a little bit of water in a bowl
2 drops of yellow or orange colouring mixed with a little bit of water in a bowl
10 pieces of mint leaves - chopped or torn into smaller pieces
3 leaves stems of coriander - chopped into smaller pieces
a handful of fried shallots
Servings Per Recipe: 10
Amount per Serving
Calories: 345
- Total Fat: 10.5 g
- Saturated Fat: 2.9 g
- Trans Fat: 0.1 g
- Cholesterol: 67 mg
- Sodium: 194.5 mg
- Total Carbs: 34.9 g
- Dietary Fiber: 3.7 g
- Sugars: 5.2 g
- Protein: 28.3 g
preparation

(**Items to be blended in a food processor with a little bit of water to form a paste)
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