Mughlai Chicken Biryani may be a sort of Mughlai Chicken Biryani that’s believed to possess been savored by the Mughal Emperors within the past. The dish is formed with flavored rice, chunks of spiced and browned meat (usual lamb), fried onions, sultanas, and dry fruits like almonds, which are layered during a pot, then cooked together, yielding a highly-aromatic specialty said to befit a king.

INGREDIENTS:

1 Kg Chicken cut into small-medium pieces.

For the Paste:

• Garlic 18-20 medium-sized cloves
• Ginger – 2 huge pieces(approx 25 gms)
• Green chilies – 5 Nos
• Dark Cardamom – 3 Nos
• Green Cardamom – 4 Nos
• Cinnamon – ½ inch piece
• Cloves – 3-4 Nos
• Cumin seeds – ¾ Tablespoon
• Nutmeg powder – 1 squeeze
• Mace – 2 units
• Peppercorns – 1 Teaspoon
• Medium-sized Tomato – 2 Nos, cut every tomato into 4 pieces

For marination:

• Seared Onion – 2 cups ( allude notes )
• Turmeric powder – ½ Teaspoon
• Curd – 1 cup
• Salt – ¾ Teaspoon

For Chicken masala:

• Kashmiri stew powder – 2 Tablespoon
• Coriander powder – 1 Tablespoon
• Water – 1 cup
• Coconut oil – 2 Tablespoon
• Salt as required

For rice:

• Basmati Rice – 2 cup
• Dark Cardamom – 2 nos
• Green Cardamom – 3-4 Nos
• Cumin seeds – ½ Teaspoon
• Cinnamon stick – 1-inch piece
• Cloves – 3-4 Nos
• Inlet leaf – 2 Nos
• Ghee – 2 Tablespoon
• Salt to taste
• Water as required
• For embellishing:
• Ghee – 2 Tablespoon
• Saffron – 1 Teaspoon
• Warm Milk – 2 Tablespoon
• Singed onion – ½ cup ( allude notes )
• Garam Masala – ¼ Teaspoon + ¼ Teaspoon
• Finely hacked Coriander leaves – 2 Tablespoon
• Finely hacked Mint leaves – 1 Tablespoon
• Bearings

Chicken Masala Preparation:

1. Clean and wash chicken pieces; Drain and put in a safe spot.
2. Mix together all the elements for ‘ground masala’ and make a fine glue.
3. In a bowl, including the chicken pieces, ground masala, all the fixings referenced under ‘For marination’ and blend well.
4. Set aside for in any event 60 minutes.
5. Warmth 2 tablespoons of coconut oil in a skillet; Add in the marinated chicken, coriander powder, Kashmiri bean stew powder, water and blend well.
6. Cook on medium warmth until the chicken is cooked well and the sauce turns out to be thick.
7. Put in a safe spot.
8. Rice Preparation and Layering:
9. Wash and drench the rice for 20 minutes. Channel the water totally; Set aside.
10. Absorb saffron warm milk and put it in a safe spot.
11. In an enormous pot, pour the necessary measure of water; Add the flavors recorded in ‘for rice’, salt, ghee and bring to a bubble.
12. At the point when it begins bubbling, add the splashed rice and keep cooking.
13. In a biriyani pot/ovenproof dish, add 2 tablespoons of liquefied ghee and spread the ghee equally to the lower part of the pot.
14. At that point put the readied chicken masala, and spread it uniformly.
15. At the point when the rice is ¾ done(refer notes), layer half of the rice over the chicken masala.
16. Sprinkle ¼ cup seared onion, ¼ teaspoon garam masala.
17. At that point layer the remainder of the rice on top of it.
18. At that point sprinkle ¼ cup singed onion, ¼ teaspoon garam masala, slashed Mint, and Coriander leaves.
19. At long last, pour 2 tablespoons of dissolved ghee and the saffron milk on top.

Notes:

• The correct consistency of the rice matters for a decent biriyani. So don’t overcook the rice.
• How to check the correct consistency of the rice?
• Simply take out a grain of rice from the bubbling water, and press it in the middle of your thumb and index finger. On the off chance that the grain breaks into 3 sections, that is the correct consistency.
• How to make Fried Onion? ( makes around 2 ½ cups of singed onion(approx:) )
• Take 4 medium-huge measured onions and cut them into extremely dainty cuts. Separation the cut onions into 2 clusters.
• In a huge skillet, heat the necessary measure of oil for profound searing.
• Fry each clump with a spot of salt till the onions are brilliant earthy colored and fresh.
• Move to a paper towel to eliminate abundance oil.