Chicken Briyani – Mughalai Style


Mughlai Biryani is fit for a king and was probably eaten by many too! It is also known as Layered rice with Mughalai chicken gravy.This makes the perfect one-dish meal. It combines ingredients typical to the Mughlai style of cooking.


Mughalai Chicken Briyani

Mughalai Chicken Briyani


  • Chicken (small pieces) – ½ kg
  • Onions – 2 nos (sliced)
  • Onion – 1 no
  • Garlic – 6 Cloves(crushed)
  • Ginger – 2” inch stick
  • Ginger-garlic paste – 1 tsp
  • Curd / Yogurt – 1 cup
  • Tomatoes – 1 ½ nos
  • Cardamom – 4 nos
  • Black cumin seeds / Shahi jeera – 2 tsp
  • Cloves – 4 nos
  • Black pepper – 2 tsp
  • Bay leaves – 2 nos
  • Cinnamon stick – 2
  • Star Anise – 2 nos
  • Coriander powder – 2 tsp
  • Salt to taste
  • Green chillies – 2 nos
  • Lemon juice – 1 tsp
  • Badam (blanched) – 10 nos
  • Chicken stock – 2 cups
  • Ghee – 1 tbsp
  • Oil – 2 tbsp
  • Coriander leaves – a handful
  • Mint leaves – a handful
  • Long grain / Basmathi rice – 3 cup


  • Finely chop a onion and slit the green chillies.
  • Grind the blanched badam/almonds, ginger and garlic.
  • Heat oil in a kadai. Put the onions and fry till they become brown colour.
  • Take them and drain it in a tissue and keep aside.
  • Now put bay leaf, cardamom, cloves, shahi jeera, star anise and cinnamon. Fry for a min.
  • Put the ginger-garlic paste and fry till the raw smell goes off.
  • Put the finely chopped onions and fry them till they become transparent.
  • Put the chicken, turmeric powder and salt. Fry them till they change the colour.
  • Put the coriander powder, half of the mint and coriander leaves and then pour in the curd/yogurt. Cover and cook for few mins.
  • Pour in the grounded paste and cook for few mins till the raw smell goes.
  • Pour in the chicken stock. Cover and cook till the chicken is cooked and the oil separates.t
  • In another kadai, heat ghee and put bay leaf, cardamom, cinnamon, star anise and cloves. Wait till the raw smell goes off.
  • Now pour 4 ½ cup of water and wait till it boil.
  • Put the rice, lemon juice and cover till it get 80% cooked.
  • After it’s cooked, drain and keep the rice aside.
  • Preheat microwave to 180 degree C.
  • Now take a baking tray and put the half of the rice in the tray as layer 1.
  • Now pour in the cooked chicken with half of the gravy as layer 2.
  • Sprinkle on the top with a green chilli and coriander, mint leaves as layer 3.
  • Again put the other half of the rice in the tray as layer 4.
  • Pour in the leftover chicken and it’s gravy as layer 5.
  • Sprinkle coriander and mint leaves as layer 6.
  • Sprinkle the fried onions over it as layer 7.
  • Now cover the tray with aluminium foil and brush the foil with oil and bake in microwave for 10 mins.
  • After its done, remove from the microwave and stir it well and serve hot.

Serve hot with raita. I have served it with mint-coriander raita, Pichipotta chicken/ Chicken Burji and chicken lollipop.



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