Print

Muradabadi Biryani

Muradabadi Biryani
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Muradabadi Chicken Biryani is all about understated elegance. It’s not loaded with heavy masalas; instead, it lets the natural aromas of whole spices, tender chicken, and long-grain basmati rice do the talking. This one-pot dish, hailing from Moradabad in Uttar Pradesh, is perfect for everything from festive gatherings to cozy family dinners. It’s simple, fragrant, and comforting—a true celebration of flavors without going overboard.

Ingredients

Scale

For Marinating Chicken

  • 1 kg chicken (with bone)
  • Salt (as needed)
  • 3–4 tbsp lemon juice
  • 2 tbsp green chili paste
  • 2 tbsp ginger-garlic paste
  • 1 tbsp fennel seed powder
  • 2 tbsp coriander powder
  • 2–3 blades of javitri (mace)
  • 2 cinnamon sticks
  • 2 bay leaves
  • 10–12 peppercorns
  • 5 cardamom pods
  • 5 cloves
  • ¼ piece grated nutmeg
  • 1 cup yogurt

For Cooking

  • 1 cup ghee or oil
  • 1½ cups thinly sliced onions
  • 2½–3 cups water (adjust as needed)
  • 5–6 slit green chilies
  • 2 cups basmati rice (soaked for 30 minutes)
  • Salt (to taste)
  • A few saffron strands dissolved in warm milk or water

For Raita (Optional but Highly Recommended)

  • 2 cups yogurt
  • ¼ cup each of chopped onion, cucumber, and tomato
  • Salt (to taste)
  • ½ tsp black salt
  • 1 tsp chili powder
  • 2 tsp roasted cumin powder
  • 1 small green chili, chopped
  • A handful of chopped coriander leaves

Instructions

Step 1: Prepare the Chicken

Start by mixing the chicken with all the marinade ingredients in a large bowl. Make sure the chicken is coated well—use your hands for an even rub if needed. Cover and let it rest for at least 30 minutes. If you’re not in a rush, leave it in the fridge overnight. The longer, the better.

Why It Matters: Marination not only infuses flavor but also tenderizes the chicken beautifully.

Step 2: Fry the Onions

Heat ghee or oil in a heavy-bottomed pot or handi. Toss in the sliced onions and fry them until they’re golden and crispy. Scoop out half and keep them aside for garnishing later. The other half will stay in the pot as part of the biryani base.

Pro Tip: Keep an eye on the onions—they can go from golden to burnt pretty fast!

Step 3: Cook the Chicken

Add the marinated chicken to the pot with the fried onions. Turn up the heat and sear for about two minutes. Then, lower the flame, cover the pot, and let the chicken cook. Stir occasionally so nothing sticks.

How to Know It’s Ready: The chicken will release its juices, and you’ll see oil separating from the mixture—that’s your sign!

Step 4: Layer the Rice

Pour water into the pot with the chicken and bring it to a boil. Add salt and taste the broth—it should be perfectly seasoned before you add the rice. Once boiling, layer the soaked basmati rice over the chicken mixture.

Cook uncovered on high heat until most of the water is absorbed. Then, drizzle the saffron water over the top layer of rice. Cover the pot tightly (use foil if your lid isn’t snug), reduce the heat, and let it steam (dum) for 15–20 minutes.

Why It Works: Steaming locks in the flavors and ensures the rice absorbs all the goodness from the chicken and spices.

Step 5: Serve and Enjoy

Turn off the heat and let the biryani sit for about five minutes before uncovering. Gently fluff it with a fork to keep the rice grains intact. Garnish with the fried onions you saved earlier, and serve hot with a side of raita.

Notes

Tips for Perfect Biryani

  • Use good-quality, aged basmati rice for that signature aroma and long grains.
  • Don’t rush the marination—it’s a crucial step for tender, flavorful chicken.
  • Handle the rice with care, especially when layering, to avoid breaking the grains.
  • Don’t skip the resting time after cooking. Letting the biryani sit locks in the flavors.

Serving Suggestions

  • A cooling cucumber raita to balance the spices
  • Tangy mint chutney for an extra zing
  • Pickled onions or a fresh salad on the side

Presentation Idea: Serve the biryani in a large, shallow dish and keep the layers intact for a visual wow factor.

Storing Leftovers

  • In the Fridge: Store in an airtight container for up to three days.
  • Reheating Tip: Sprinkle a bit of water over the biryani before reheating to keep it moist and fluffy. Use a microwave or low heat on a stovetop.
  • Freezing: Freeze portions in airtight containers for up to a month. Thaw in the fridge overnight before reheating.

Find it online: https://indianrecipe.info/muradabadi-biryani/