Muradabadi Chicken Biryani | मशहूर मुरादाबादी चिकन बिरयानी | easy Chicken recipe | Chef Ranveer Brar

MURADABADI CHICKEN BIRYANI - Can there be a better one-pot meal than this? :) This Biryani is so simple to put together, it's unbelievable!

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MURADABADI CHICKEN BIRYANI
Preparation time 10 minutes
Cooking time 30-35 minutes
Serve 4-5

Ingredients
For Chicken Marination
1 kg Chicken leg (thighs & drumsticks) चिकन
1 heaped tbsp Green chili pickle, हरी मिर्च का अचार
3-4 heaped tbsp Curd, beaten, दही
1 tbsp Ginger Garlic paste, अदरक लहसुन का पेस्ट
Salt to taste, नमक स्वादअनुसार
2 tbsp Oil, तेल
5-6 no. Green chillies (less spicy & roughly chopped) हरी मिर्च
1 tbsp Tender Coriander stems, finely chopped, धनिये के डंठल

For Muradabadi Biryani
⅓ cup Oil, तेल
3 no. medium Onions, sliced, प्याज
1 heaped tbsp Cumin seeds, जीरा
½ tbsp Black peppercorns, काली मिर्च के दाने
1 no. Mace, जावित्री
5-6 no. Green cardamom, हरी इलायची
2 no. Black cardamom, बड़ी इलायची
5-6 no. Cloves, लौंग
3 no. Bay leaf, तेज पत्ता
Marinated Chicken, मैरीनेटेड चिकन
3-4 cups Warm water, गुन गुना पानी
Salt to taste, नमक स्वादअनुसार
4 cups Sella basmati rice (soaked for 30 minutes) सेला बासमती चावल
1 tbsp Saffron water, केसर का पानी

For Chutney
6-7 no. Garlic cloves, लहसुन
¼ cup fresh Coriander leaves, roughly torn, धनिया पत्ता
Salt to taste, नमक स्वादअनुसार
3 no. Green chillies, हरी मिर्च
1 tbsp Oil, तेल
1 ½ cups Curd, beaten, दही
Salt to taste, नमक स्वादअनुसार

For Garnish
Coriander sprig, धनिया पत्ता
Fried onions, तले हुए प्याज

Process
For Chicken Marination
In a bowl, add chicken leg, green chili pickle, curd, ginger garlic paste, salt to taste, oil, green chillies, tender coriander stems and mix it well.
Keep it aside to marinate for 10-15 minutes.

For Muradabadi Biryani
In a handi, add oil, once it's hot, add onions and saute it for a minute until golden in color.
Add cumin seeds, black peppercorns, mace, green cardamom, black cardamom, cloves, bay leaf and saute it well.
Add marinated chicken and cook it for a while, add warm water, salt to taste and give it a quick boil.
Add soaked sella basmati rice, cover it with the lid and cook it for 8-10 minutes until cooked well.
Turn off the flames and keep it aside to rest for a while.
Add saffron water and gently open the biryani.
Transfer it to a serving dish, garnish it with coriander sprig and fried onions.
Serve hot with prepared chutney.

For Chutney
In a bowl, add garlic, coriander leaves, salt to taste, green chillies and oil.
Transfer it to a mixer grinder jar and grind it smoothly.
Transfer the prepared paste to a bowl, add curd, salt to taste and mix it well.
Keep it aside for further use.
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