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How To Make Muradabadi Chicken Biryani At Home: A Complete Recipe Guide

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If you want excitement, you can learn to make Muradabadi Chicken Biryani at home now. This biryani made with ginger basmati rice, chicken, lemon juice, onion, and green chili is quite famous. Spices like asafoetida, cardamom, clove, cumin, garam masala powder, and cumin powder are used in it. This non-veg recipe is enough to make anyone’s mouth water. We need less oil to make Chicken Biryani, giving it a different taste. Biryani has an original taste, not oil, as seen in most other biryani.

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How To Make Muradabadi Chicken Biryani


Muradabadi Chicken Biryani Ingredients

To Make Muradabadi Chicken Biryani, We Need 250 grams of Basmati rice, green coriander, some black pepper, a small piece of cinnamon, 1/2 teaspoon asafoetida, a pinch of data, 500 grams of chicken, one or two bay leaves, 6 to 7 green chilies, one teaspoon cumin, a little mint leaf, 1 teaspoon garlic paste, a little mace, 1 teaspoon ginger paste, 1 teaspoon garam masala, 1 teaspoon red chili powder, 1/2 teaspoon coriander powder, two teaspoons refined oil, 1 teaspoon desi ghee, vinegar, 1/2 teaspoon 2 teaspoon cumin powder, 1 small tomato, juice of half a lemon, 1/2 liter water, 7 cloves, two medium-sized onions, 1/2 teaspoon black cumin, 1-inch ginger, 3 garlic cloves, 3 green cardamom.

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Step 1: Muradabadi Chicken Biryani

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First, wash the rice and soak it for about half an hour. After this, put the chicken in a big vessel, add vinegar, and leave it for 10 minutes. Then, wash the chicken thoroughly, add garlic paste, and keep it aside. After this, in a cotton cloth, put chopped onion, two green chilies, ginger, garlic, four cloves, two green cardamoms, one black cardamom, 1/2 teaspoon cumin, Dagad flower, cinnamon, one bay leaf and 5 white chilies, asafoetida and Keep the mace and tie it. After this, pour water into the cooker and then add the chicken with garlic to it.

Step 2:

Chicken Biryani

Then add two spoons of salt and this bundle of spices and close it. Turn off the gas after two whistles. Then, remove the bundle and squeeze the water out of it thoroughly. Now, keep the spices and chicken aside in a big vessel. Now put oil in the cooker, heat it, and add the remaining cumin, bay leaves, cardamom, and cloves.

Step 3:

Add the remaining chopped onion and ginger-garlic paste, and fry until the onion turns light brown. Then add tomato, green chili, cumin powder, red chili powder, coriander powder, salt, and fry. After this:

  • Add chicken pieces, garam masala, mint leaves, coriander leaves, and lemon juice.
  • After mixing the chicken well with spices, boil it.
  • After this, add half-soaked Basmati rice and let it cook for 1-2 whistles.

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Then, divide the Muradabadi Chicken Biryani into two parts and add red and yellow. Now, cook the remaining Basmati rice in an open-mouthed vessel by adding garam masala, salt, and water. Finally, separate layers of rice were made along with the prepared chicken in this vessel. Then, leave lemon and ghee for about 10-15 minutes. Then sprinkle coriander leaves on it. Now your Chicken Biryani is ready.

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