When you think of biryani, every region in India brings its own unique magic to the dish. But nothing quite captures the royal charm like Muradabadi Chicken Biryani. Bursting with traditional spices, tender chicken, and perfectly cooked basmati rice, this biryani is a symphony of flavors that feels straight out of a royal kitchen!
What makes Muradabadi Biryani stand out? It’s the perfect balance of mild spices, slow-cooked technique, and a rustic charm that wraps your taste buds in warmth. Originating from the royal kitchens of Muradabad, Uttar Pradesh, this biryani isn’t overly spicy but packs a rich aroma and deep flavors, making it ideal for all palates.
Total Time 40 to 45 min.
The . Biryani ready
Servings: 4 to 5
For Chicken Marination
In a bowl, add chicken leg, green chili pickle, curd, ginger garlic paste, salt to taste, oil, green chillies, tender coriander stems and mix it well.
Keep it aside to marinate for 10-15 minutes.
For Muradabadi Biryani
- In a handi, add oil, once it’s hot, add onions and saute it for a minute until golden in color.
- Add cumin seeds, black peppercorns, mace, green cardamom, black cardamom, cloves, bay leaf and saute it well.
- Add marinated chicken and cook it for a while, add warm water, salt to taste and give it a quick boil.
- Add soaked sella basmati rice, cover it with the lid and cook it for 8-10 minutes until cooked well.
- Turn off the flames and keep it aside to rest for a while.
- Add saffron water and gently open the biryani.
- Transfer it to a serving dish, garnish it with coriander sprig and fried onions.
- Serve hot with prepared chutney.
For Chutney:
- In a bowl, add garlic, coriander leaves, salt to taste, green chillies and oil.
- Transfer it to a mixer grinder jar and grind it smoothly.
- Transfer the prepared paste to a bowl, add curd, salt to taste and mix it well.
- Keep it aside for further use.
For Chicken Marination
1 kg Chicken leg (thighs & drumsticks) चिकन
1 heaped tbsp Green chili pickle, हरी मिर्च का अचार
1 tbsp Ginger Garlic paste, अदरक लहसुन का पेस्ट
Salt to taste, नमक स्वादअनुसार
3-4 heaped tbsp Curd, beaten, दही
1 tbsp Tender Coriander stems, finely chopped, धनिये के डंठल
2 tbsp Oil, तेल
5-6 no. Green chillies (less spicy & roughly chopped) हरी मिर्च
For Muradabadi Biryani
⅓ cup Oil, तेल
3 no. medium Onions, sliced, प्याज
1 heaped tbsp Cumin seeds, जीरा
½ tbsp Black peppercorns, काली मिर्च के दाने
1 no. Mace, जावित्री
5-6 no. Green cardamom, हरी इलायची
2 no. Black cardamom, बड़ी इलायची
5-6 no. Cloves, लौंग
3 no. Bay leaf, तेज पत्ता
Marinated Chicken, मैरीनेटेड चिकन
3-4 cups Warm water, गुन गुना पानी
Salt to taste, नमक स्वादअनुसार
4 cups Sella basmati rice (soaked for 30 minutes) सेला बासमती चावल
1 tbsp Saffron water, केसर का पानी
For Chutney
6-7 no. Garlic cloves, लहसुन
¼ cup fresh Coriander leaves, roughly torn, धनिया पत्ता
Salt to taste, नमक स्वादअनुसार
3 no. Green chillies, हरी मिर्च
1 tbsp Oil, तेल
1 ½ cups Curd, beaten, दही
Salt to taste, नमक स्वादअनुसार
For Garnish
Coriander sprig, धनिया पत्ता
Fried onions, तले हुए प्याज
