Muradabadi Chicken Biryani | Chicken Yakhni Pulao
Muradabadi Chicken Biryani is a flavorful and aromatic rice dish originating from Muradabad, Uttar Pradesh. Known for its unique use of mild spices, this biryani is cooked using the dum (slow steam) method. It typically features marinated chicken layered with fragrant basmati rice, fried onions, and a special blend of whole spices, offering a light yet rich taste compared to spicier regional biryanis.
Ingredients
For Marination
- Chicken, with bone (चिकन) – 1 kg
- Salt (नमक) – to taste
- Lemon juice (नींबू रस) – 3-4 tbsp
- Green chilli paste (हरि मिर्च पेस्ट) – 2 tbsp
- Ginger garlic paste (अदरक लहसुन पेस्ट) – 2 tbsp
- Fennel seed powder (सौफ़ पाउडर) – 1 tbsp
- Coriander powder (धनिया पाउडर) – 2 tbsp
- Javitri (जावित्री) – 2-3 blades
- Cinnamon sticks (दालचीनी) – 2 nos
- Bay leaves (तेज पत्ता) – 2 nos
- Peppercorns (काली मिर्च) – 10-12 nos
- Cardamom (हरि ईलाइची) – 5 nos
- Cloves (लौंग) – 5 nos
- Nutmeg (जयफल) – ¼ no
- Curd (दही) – 1 cup
For Cooking
- Ghee/Oil (घी या तेल) – 1 cup
- Onion, sliced (प्याज़) – 1½ cup
- Water (पानी) – 2½-3 cups (approx.)
- Green chillies, slit (हरी मिर्च) – 5-6 nos
- Basmati Rice (चावल) – 2 cups
- Salt (नमक) – to taste
- Saffron, dissolved (केसर) – a pinch
Biryani Raita
- Onion, chopped (प्याज़) – ¼ cup
- Cucumber, chopped (खीरा) – ¼ cup
- Tomato, chopped (टमाटर) – ¼ cup
- Curd (दही) – 2 cups
- Salt (नमक) – to taste
- Black salt (काला नमक) – ½ tsp
- Chilli powder (मिर्च पाउडर) – 1 tsp
- Roasted cumin powder (भुना जीरा पाउडर) – 2 tsp
- Green chilli, chopped (हरि मिर्च) – 1 no
- Coriander chopped (ताज़ा धनिया) – handful
Instructions
- Marinate the chicken with salt, lemon, ginger garlic paste, curd, green chilli paste, javitri, star anise, bay leaf, nutmeg, peppercorn, cloves, cardamom, cinnamon, coriander powder & saunf powder. Mix them together and leave aside for 30 mins. In a Handi, heat oil and add sliced onions. Once they brown, remove a little for garnish. In the remaining onions add slit green chillies and then add the marinated chicken. Cook on high flame for 2 mins then lower heat, cover and cook till chicken is 80% done. Do not add water.
- Once the chicken leaves the oil then add water. Once water comes to a boil, check and adjust the salt and then add the soaked rice. Cook on high flame till it gets to a boil, then lower heat and cover and cook till the rice absorbs all the water. Now garnish the rice with fried onions, ghee, kewra water and dissolved saffron.
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