Mughlai Chicken Biryani Recipe (Authentic Step by Step Version)

Mughlai Chicken Biryani Recipe:  authentic, aromatic, rich, flavorful and comforting biryani recipe from Royal Mughlai Cuisine of India. Made using tender, juicy chicken, herbs, spices, saffron, rosewater, dry fruits and basmati rice. This recipe is from Lucknow, Uttar Pradesh, India.

Mughlai Chicken Biryani Recipe

What is Mughlai Chicken Biryani?

Mughlai Chicken Biryani is a regal symphony of layering fragrant long-grain basmati rice, succulent chicken, and a melange of aromatic spices, herbs, rosewater, saffron, resulting in a culinary masterpiece.

The dish originates from the Royal kitchens of Mughlai cuisines and this recipe is primarily from the Lucknow region.

Some of you might also know it as ‘Shahi Biryani’ (royal) and it is an extremely popular dish in all of the regions ruled by Mughals (be it north or south of India).

Growing up and even to date, it’s one of our house’s favorite recipes for weekend brunches, parties, or special occasions.

Lucknowi mughlai chicken biryani recipe

Mughlai Chicken Biryani Ingredients:

The art of any Mughal recipe lies in its combination of ingredients and for this masterpiece, here’s what we need:

  • Long Grain Basmati Rice – I’m using white basmati rice but you can use brown rice too.
  • Tender Chicken Pieces – can be small cubed or drumsticks, thighs of the whole chicken, use as per convenience.
  • Ghee you can use homemade or storebought ghee or even white butter or a mix of butter with light oil (in case you want to avoid ghee).
  • Onionsthis adds a special taste to this biryani as we are going to caramelize the onions and bring out its natural sweetness and a slight nuttiness.
  • Ginger + Garlic Paste
  • Yogurt (curd): for marinating and cooking the chicken.
  • Dry Fruits: use as per your choice. I’m using a mix of almonds, raisins, cashews, and pistachio.
  • Fresh Cilantro 
  • Fresh Mint 
  • Rose Water – optional
  • Few Strands of Saffron – optional
  • Milk – to soak the saffron – optional
  • Water – to cook the rice & chicken

Whole Spices:

  • Cinnamon Stick – broken into 2-3 pieces
  • Bay Leaf
  • Black Cardamom
  • Green Cardamom
  • Cloves
  • Pinch of Nutmeg

Powdered Spices:

  • Black Pepper Powder
  • Coriander Powder
  • Cumin Powder
  • Garam Masala
  • Turmeric – optional
  • Kashmiri Red Chili Powder – optional
  • Salt – as per taste

Mughlai Chicken Korma ingredients like chicken spices curd

Mughlai Biryani Process:

The Mughlai Chicken Biryani is known for its distinctive cooking technique – the ‘dum’ method’ or ‘tightly closed container cooking on low-medium heat’ & ‘layering method’ (layering of rice, chicken and in-betweens).

A few essential steps cannot be missed, hence I’m breaking down the recipe in subheadings, so that’s easier to follow and you get the same aromatic taste that we get at our home.

Cooking the Rice: Parboiling the Rice

  1. Heat 5 cups water In a large pot.
  2. Once the water starts to boil, add rice, salt, bay leaf, and cloves.
  3. Stir everything and let this simmer on low-medium heat for 17 minutes.
  4. Check rice after 17 minutes, it should have cooked 90% hence turning off the heat.
  5. Strain the rice of water and keep it aside.

Basmati Rice for Biryani #biryani #biryanirice

Frying the Onions (Making Birista):

  1. Add ghee and chopped onions in a pan.
  2. Saute on low-medium flame till onion turns brownish pink and crisp up.
  3. Remove from the cooker and keep on paper towel/plate.
  4. Similarly, fry all the onions and keep aside.

Fried Onion for Biryani #biryani #friedonion #birista

Making the Chicken Korma:

  1. In a large pan, heat ghee + 2 tbsp oil (for high smoke point).
  2. Add all the crushed whole spices and saute for a minute.
  3. Add ginger + garlic paste, all powdered spices and saute on medium heat till they turn golden in color (about 2 minutes).
  4. Add the chicken and saute for 4-5 minutes (till 80% cooked).
  5. Now add fried onions, dry fruit powder, and saute.
  6. Add yogurt, and water, and cover cook for another 5 minutes on medium flame.
  7. Saute everything once more and turn off the heat.
  8. Remove the cooked chicken korma to a separate bowl and cool it down.

Mughlai Chicken Korma with curd

Layering the Mughlai Chicken Biryani: Final Step

This is an essential step, which differentiates a Biryani from a Pulao (mixed rice dish) and cannot be missed.

  • For this, we need a large, deep dish pan or heavy wok with a lid.
  • We brush the bottom of the pan with some ghee or substitutes as per your choice.
  • Then add a layer of cooked basmati rice.
  • Sprinkle some dry fruits and a tbsp of ghee on top.
  • Then we drizzle-soaked saffron in milk.
  • Then we add some fried onions along with fresh chopped cilantro and mint.
  • Then we add the chicken on top and spread it a little bit.
  • We can make holes in this layer by the back of a long spoon or knife.
  • Now we start with the first layer of rice and so on till the pan reaches top.
  • Then, we top it with fresh herbs, ghee, soaked saffron, dry fruits and fried onions.
  • Seal the lid tightly and turn the flame on the lowest. Let this cook for 5-7 minutes allowing the biryani to cook in its own steam.

Pro Tip: You can even keep this sealed pot in a preheated oven for 10 minutes. (just keep the oven turned off). 

This slow-cooking method ensures that every grain of rice absorbs the flavors of the chicken and spices, resulting in a biryani that’s not only aromatic but also incredibly tender.

How to Make Mughlai Chicken Biryani

Once ready, just remove the lid and let any hot air escape, and then add some more fresh herbs if need be.

I personally, love to drizzle 1 tbsp of melted ghee all over the biryani for that extra aroma and flavor.

Mughlai Chicken Biryani

Serving Suggestions:

Biryani, itself is a whole meal or full dish and needed no accomplishment since yester years but I love to serve the pipping hot biryani with chilled raita (yogurt dip).

You can add chutneys (sweet or spicy) and some light fresh salad, if need be.

However, in the southern region of India, biryani is usually served with a hot thin curry called ‘salan’. It’s a mix of spices, water, and yogurt, cooked to a thin curry.

Royal Indian Chicken Biryani Recipe

The first bite reveals the magic of the slow-cooking process – tender chicken, aromatic rice, and a symphony of spices that transport you to the royal Mughal era.

Royal Indian Chicken Biryani

best mughlai chicken biryani recipe

Mughlai Chicken Biryani is a labor of love, requiring precision, patience, and a deep appreciation for the art of Indian cooking.

From the carefully chosen ingredients to the meticulous layering and slow-cooking technique, each step contributes to the creation of a culinary masterpiece that pays homage to the rich heritage of Mughlai cuisine.

easy mughlai biryani recipe

 

So, gather your ingredients, channel your inner chef, and embark on a journey to savor the regal flavors of Mughlai Chicken Biryani.

————————-

Tried Our Recipe – AWESOME!!!

Now Quickly SNAP A PICTURE & TAG :

#easycookingwithmolly +  @easycookingwithmolly on Instagram –>

Connect with Me Here too :  Facebook / Pinterest 

Mughlai Chicken Biryani Recipe

:: You May Also Like ::

Restaurant Style Pressure Cooker Mughlai Egg Biryani #biryani #ggbiryani #mughlai

Lamb Biryani - Indian Lamb Biryani Recipe

 

Yield: 6 adults

Mughlai Chicken Biryani Recipe (Authentic Step by Step Version)

Mughlai Chicken Biryani Recipe

Mughlai Chicken Biryani Recipe:  authentic, aromatic, rich, flavorful and comforting biryani recipe from the royal - Mughlai Cuisine of India. Made using tender, juicy chicken, herbs, spices, saffron, rosewater, dry fruits and basmati rice.  

Prep Time 20 minutes
Cook Time 40 minutes
Additional Time 10 minutes
Total Time 1 hour 10 minutes

Ingredients

For Cooking the Rice:

  • 2 Cups Basmati Rice
  • 5 Cups Water - to make the rice
  • 1 Tsp Salt
  • 4 Cloves
  • 2 Dry Bay Leaf (Tej Patta)

Other Mughlai Chicken Biryani Ingredients:

  • 1 kg Chicken - cleaned, chopped in pieces
  • 4 Medium Red Onion - thinly chopped
  • 6 Tbsp Ghee
  • 4 Tbsp Oil - to help fry onions
  • 1 Tbsp Ginger Paste
  • 1 Tbsp Garlic Paste
  • 2 Tbsp Flour - for crisping onions
  • 1/2 Cup Plain Yogurt - room temperature, whisked
  • 1/2 Cup Water - to cook chicken
  • 1/2 Cup Fresh Coriander (cilantro) - thinly chopped
  • 10 Fresh Mint Leaves - thinly chopped
  • 3 Tbsp Olive Oil - to make chicken masala
  • 1 Tsp Rose Water - optional
  • Few Strands of Saffron - optional
  • 3 Tbsp Milk - to soak the saffron - optional
  • 1/4 Cup Roasted Mix Nuts
  • 1 Tbsp Powdered Dry Fruit - this can be a mix or just almonds or cashews.
  • 3 Tbsp Dry Barberry - Optional, you can use fresh pomegranate

Whole Spices:

  • 1 Cinnamon Stick - broken into 2-3 pieces
  • 1 Bay Leaf
  • 3 Black Cardamom
  • 6 Green Cardamom
  • 4 Cloves
  • 3-4 Whole Black Pepper

Powdered Spices

  • Pinch of Nutmeg
  • 1/2 Tsp Black Pepper Powder
  • 2 Tbsp Coriander Powder
  • 2 Tbsp Cumin Powder
  • 2 Tbsp Garam Masala
  • 1/2 Tsp Turmeric - optional
  • 1 Tsp Kashmiri Red Chili Powder - optional
  • Salt - as per taste

Instructions

Prep Work:

  • We need to wash and clean all the cilantro and mint for any thick stems or rotten leaves.
  • Then chop them together and keep them aside.
  • Mix oil and ghee and keep aside.
  • Take our yogurt from the fridge and bring to room temperature (this helps when cooking with yogurt and the curry doesn't curdle).

Cooking the Rice:

  • Heat 5 cups water In a large pot.
  • Once the water starts to boil, add rice, salt, bay leaf, and cloves.
  • Stir everything and let this simmer on low-medium heat for 17 minutes.
  • Check rice after 17 minutes, it should have cooked 90% hence turn off the heat.
  • Strain the rice of water and keep it aside.

Frying the Onions:

  • In a large plate, add thinly sliced onions, 1 tsp oil, and flour. Mix everything (lightly coat onions with flour for extra crispiness).
  • Heat a large pan, add 3 tbsp oil and 4 tbsp of coated onion mixture.
  • Saute on low-medium flame till onion turns brownish pink and crisp up.
  • Remove from the pan and keep on paper towel/plate.
  • Similarly, fry all the onions and keep aside.

Making the Chicken Korma:

  1. In a large pan, heat ghee + 2 tbsp oil mix (for high smoke point).
  2. Add all the crushed whole spices and saute for a minute.
  3. Add ginger + garlic paste, all powdered spices, and saute on medium heat till they turn golden in color (about 2 minutes).
  4. Add the chicken and saute for 5-7 minutes (till 80% cooked).
  5. Now add fried onions, dry fruit powder, and saute.
  6. Add yogurt, and water, and cover and cook for another 5 minutes on medium flame.
  7. Saute everything once more and turn off the heat.
  8. Remove the cooked chicken korma to a separate bowl and cool it down.

Layering the Mughlai Chicken Biryani:

  • For this, we need a large, deep dish pan or heavy wok with a lid.
  • We brush the bottom of the pan with some ghee or substitutes as per your choice.
  • Then add a layer of cooked basmati rice.
  • Sprinkle some dry fruits and a tbsp of ghee on top.
  • Then we drizzle-soaked saffron in milk.
  • Then we add some fried onions along with fresh chopped cilantro and mint.
  • Then we add the chicken on top and spread it a little bit.
  • We can make holes in this layer by the back of a long spoon or knife.
  • Now we start with the first layer of rice and so on till the pan reaches the top.
  • Then, we top it with fresh herbs, ghee, soaked saffron, dry fruits, and fried onions.
  • Seal the lid tightly and turn the flame on the lowest. Let this cook for 5-7 minutes.

Pro Tip: You can even keep this sealed pot in a preheated oven for 10 minutes. (just keep the oven turned off). 

Serving the Mughlai Biryani:

  • Remove the pot/wok from hot flames/oven.
  • Remove the lid and release any steam inside (be careful, use a towel to touch the lid and keep your face/body away).
  • Add freshly chopped cilantro + mint mix on top and drizzle with any leftover ghee + saffrom milk.
  • Add more dry fruits and fried onions on top.
  • Serve fresh
  • Notes

    Basmati Rice - you may use any other rice too

    Yogurt

    Medium Red Onion - you can use white or yellow onion too.

    Ghee - for sauteeing masala and drizzling on top

    Kashmiri Red Chili Powder - you may use any red chili powder

    Rose Water - optional but gives a sweet-cool fragrance to the biryani.

    Nutrition Information:

    Yield:

    6

    Serving Size:

    1

    Amount Per Serving: Calories: 887Total Fat: 70gSaturated Fat: 19gTrans Fat: 0gUnsaturated Fat: 30gCholesterol: 200mgSodium: 1000mgCarbohydrates: 58gFiber: 7gSugar: 10gProtein: 61g

    17 Replies to "Mughlai Chicken Biryani Recipe (Authentic Step by Step Version)"

    • Sharon March 19, 2024 (4:52 pm)

      The recipe was easy to follow, and the result was beyond delicious. I can’t wait to impress my friends and family with my newfound recipe. Who needs takeout when you can make something this amazing at home?

    • Loreto and Nicoletta March 17, 2024 (10:48 pm)

      Thus is just a beautiful dish. So colorful it makes me smile. There is an amazing thing g about Indian cuisine, the way you use layering of flavors and textures to the most exotic aromatic finish. I am seriously drooling here! Well done, and thank you so much for sharing! 👍 😍 🙏

      • Molly Kumar March 18, 2024 (7:07 am)

        Thank you so much and so glad you loved the layered Biryani 🙂 Hugs, Molly

    • Isa March 17, 2024 (3:51 pm)

      This was an absolutely delicious biriyani recipe and made a great dinner to break the fast this month. Will certainly be making again soon!

      • Molly Kumar March 18, 2024 (7:06 am)

        Awee, thanks you and so glad you liked it – hugs, Molly

    • Kristina March 17, 2024 (3:50 pm)

      This is a great recipe that’s full of flavor. I cooked my rice in the Instant Pot, so the meal was done a little quicker.

    • Amy Liu Dong March 17, 2024 (2:31 pm)

      I love how delicious and the flavorful taste of your Mughlai Chicken Biryani. I made this for dinner and my kids love this!

      • Molly Kumar March 18, 2024 (7:09 am)

        Thank you so much Amy, great to know the kids loved it 🙂 Hugs, Molly

    • Amy Liu Dong March 17, 2024 (8:06 am)

      I’ve been dying to try a biryani and I’m glad that I saw this online because I can now take matters into my own hands by making this, thank you for sharing this delightful recipe to us!

    • Noelle March 16, 2024 (3:22 pm)

      This mughlai chicken biryani recipe is incredible! The step by step photos and tips are super helpful. Thanks for the recipe!

    • Kathryn March 16, 2024 (1:24 pm)

      This is such a flavorful dish! Love all of the different colors in it too. So pretty and perfect for a spring side 🙂 Thanks!

    • Janet March 13, 2024 (6:48 am)

      This looks so beautiful and I love how step by step you have explained ingredients and method. Will mske soon

    • Leslie March 12, 2024 (1:50 pm)

      I’m loving the slow cook method for this amazing recipe! Absolutely blown away by all the flavor!

    • Marta March 12, 2024 (10:52 am)

      Biryani has to be one of my favorite rice dishes, but I’ve never made it at home. I can’t wait to try your chicken version.

    • Bernice March 11, 2024 (6:13 pm)

      Such a stunning, beautiful dish. I love all the colours and flavours! A friend of mine makes a quick dough paste to ensure the pot lid is sealed perfectly.

    • Sandhya Ramakrishnan March 11, 2024 (4:24 pm)

      Biriyani looks absolutely marvelous and thanks for the detailed recipe. My friend always treated us to authentic biriyani for Eid and I miss hers so much. I am going to follow your recipe and make it.

    Leave a reply

    Your email address will not be published.

    Skip to Recipe