When it comes to the special varieties of Biryani, Muradabadi Chicken Biryani is also named in it. Muradabadi Biryani is as popular as the Lucknowi Biryani of the city of Nawabs for its flavor of Lucknow Biryani. This non-veg recipe prepared with basmati rice, chicken, lemon juice, onion, green chillies, ginger and spices like asafoetida, cardamom, cloves, cumin, garam masala powder, cumin powder can make anyone's mouth water. The special thing is that it uses less oil in it, due to which the taste of Biryani is original.Follow these method to make Muradabadi Chicken Biryani..

Ingredients of Muradabadi Chicken Biryani

• 250g basmati rice
• 500g Chicken
• 2 bay leaves
• 6 green chillies
• 1 tsp cumin seeds
• 1 handful coriander leaves
• 1 black pepper
• 1 inch cinnamon stick
• 1/2 tsp asafoetida
• 1 pinch
• 1 handful mint leaves
• 1 tsp garlic paste
• 1/2 tsp cumin powder
• 1 medium tomato
• 1 tablespoon lemon juice
• 1/2 liter of water
• 7 cloves
• 2 medium sized onions
• 1/2 tsp black cumin
• 3 Green Cardamom
• 1 inch ginger
• 5 black pepper
• 3 garlic cloves
• Mace
• 1 tsp ginger paste
• 1 tsp garam masala powder
• 1 tsp red chilli powder
• 1/2 tsp coriander powder
• 2 tsp refined oil
• 1 tsp ghee
• Vinegar as required

Mode of making

• Step 1

To make this recipe, first wash and soak the rice for about half an hour.

• Step 2

Now put the chicken well in a large pot and add vinegar to it and keep it aside for 10 minutes.

• Step 3

Meanwhile, wash the onion, green chillies, tomatoes, coriander leaves, mint leaves and ginger thoroughly.

• Step 4

After 10 minutes wash the chicken thoroughly and apply garlic paste to it. Keep aside.

• Step 5

Now in a cotton cloth, chopped onion, 2 green chillies, ginger, garlic, 4 cloves, 2 green cardamom, 1 black cardamom, 1/2 tsp cumin, staggered flowers, cinnamon, 1 bay leaf and 5 white chillies, asafoetida and mace Insert

•  Step 6

Now hold the four corners of this cloth and make a bundle. Now add water to the pressure cooker and add the chicken with garlic in it. Add 2 tbsp of salt and this bundle of spices.

• Step 7

Cover the lid and let it cook for 1-2 whistles. Turn off the gas and let the pressure of the cooker drain automatically.

• Step 8

Open the bundle and take out the bundle and squeeze the water well. Now take the spices out of the chicken in a big pot and keep them aside.

• Step 9

Now heat the oil in the same cooker and when the oil is properly heated then add the remaining cumin, bay leaves, cardamom, cloves.

• Step 10

Now add the remaining chopped onion and ginger-garlic paste and fry till the onions turn light brown.

• Step 11

Now add tomatoes, green chillies, cumin powder, red chilli powder, coriander powder and salt and fry it well.

• Step 12

Now add chicken pieces and standing hot spices, mint leaves, coriander leaves and lemon juice. Mix the chicken well in the spices and bring to a boil.

• Step 13

When the chicken comes to a boil, add half soaked basmati rice to it and cook it for 1-2 whistles.

• Step 14

Open the lid when the pressure of the cooker is removed automatically. Now divide the prepared chicken biryani mixer into two equal parts and mix red and yellow food color in it. Mix well.

• Step 15

Now cook the leftover basmati rice in a vessel under the heavy bottom of a digchi or open mouth, by adding garam masala, salt and water. When the rice becomes soft and cooked, turn it off.

• Step 16

Now finally put different layers of rice along with the prepared chicken in this pot. Add lemon and ghee on top and leave it covered for about 10-15 minutes. Now mix the different layers well and sprinkle coriander leaves on top.

• Step 17

Muradabadi Chicken Biryani is ready to serve. You put it in the serving bowl and present it to the guests.