Easiest Way to Cook Yummy Mughlai Chicken Biryani

Mughlai Chicken Biryani.

You can have Mughlai Chicken Biryani using 25 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Mughlai Chicken Biryani

1. You need 1/2 Kilo of Chicken , Washed and Drained.
2. You need 2 Cups of Basmati Rice , Soaked and Drained.
3. You need 3 of Onion , Medium-sized , Sliced.
4. It's 2 of Tomato , Medium-sized , Chopped.
5. You need 2 Teaspoons of Garlic Paste.
6. Prepare 2 Teaspoons of Ginger Paste.
7. Prepare 2 Teaspoons of Cumin Seeds.
8. You need 2 Teaspoons of Coriander Powder.
9. You need 1/2 Teaspoon of Black Pepper Powder.
10. You need 1 Teaspoon of Masala Biryani.
11. You need 1/4 Teaspoon of Cardamom Green.
12. It's 1/4 Teaspoon of Nutmeg.
13. Prepare 1/2 Teaspoon of Turmeric Powder.
14. It's 2 Teaspoons of Red Chilli Powder.
15. Prepare 2 of Cloves.
16. You need 2 Teaspoons of Almonds , Crushed.
17. You need 1 of Cinnamon Stick.
18. Prepare 1/2 Cup of Yogurt.
19. It's 2 of Green chillies , Chopped.
20. You need 2 Tablespoons of Ghee.
21. You need 1 Pinch of Saffron Food Color or.
22. Prepare of Coriander Mint Leaves Few and , Chopped.
23. It's as required of Water.
24. It's of Oil , for frying.
25. You need To Taste of Salt.

Mughlai Chicken Biryani instructions

1. Take a medium bowl and add yogurt, ginger-garlic paste, chili powder, nutmeg, salt, black pepper powder, coriander powder, almonds and biryani masala in it and mix well to make marinate.
2. The chicken into the paste and keep it aside for an hour.
3. Heat oil in a large -bottomed pan, add cumin seeds, cloves, cardamom and cinnamon. Now add onion, mint leaves and green chilies. Cook on low flame until turns to golden brown then add tomato and saute for couple of minutes.
4. Now add marinated chicken in that pan and toss well. Pour 2 cups of water or more(if needed) in pan. Mix well and adjust salt and seasoning. Keep cooking.
5. Add soaked rice and ghee in pan. Covered pan and keep stirring over a medium flame till the rice and chicken both are cooked properly. Uncovered the pan, sprinkle with saffron or food color and coriander leaves and cook for another minute. Turn off the heat.
6. Serve hot with green chutney and raita.