Muradabadi Chicken Biryani Or Muradabadi Pulav

Hello everybody, I hope you are having an incredible day today. Today, we're going to prepare a special dish, Muradabadi Chicken Biryani Or Muradabadi Pulav. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

Muradabadi Chicken Biryani Or Muradabadi Pulav is one of the most well liked of current trending foods on earth. It is simple, it's fast, it tastes delicious. It's enjoyed by millions every day. They're nice and they look wonderful. Muradabadi Chicken Biryani Or Muradabadi Pulav is something which I've loved my entire life.

Many things affect the quality of taste from Muradabadi Chicken Biryani Or Muradabadi Pulav, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Muradabadi Chicken Biryani Or Muradabadi Pulav delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Muradabadi Chicken Biryani Or Muradabadi Pulav is 8 People. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Muradabadi Chicken Biryani Or Muradabadi Pulav estimated approx 2 hours.

To get started with this particular recipe, we must first prepare a few components. You can have Muradabadi Chicken Biryani Or Muradabadi Pulav using 39 ingredients and 7 steps. Here is how you cook that.

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Call it muradabadi biryani or muradabadi pulav it will taste amazing. A one pot biryani recipe with very light spices yet tastes amazing.

Ingredients and spices that need to be Prepare to make Muradabadi Chicken Biryani Or Muradabadi Pulav:

1. For Chicken Marination
2. 1 kg chicken
3. 1 cup yoghurt
4. 2 tomatoes sliced
5. 15 green chillies crushed
6. 5-6 green chilli whole
7. 3 big onion sliced
8. 2 tbsp ginger paste
9. 2 tbsp garlic paste
10. 3 bay leaves
11. 2 black cardamom
12. 5-6 green cardamon
13. 1 star anise
14. 2 inch cinnamon stick
15. 7-8 cloves
16. 1 flower of mace
17. 1 tsp black pepper corn
18. 2 tsp cumin
19. to taste Salt
20. 1 tsp red chilli powder
21. 2 tbsp coriander powder
22. 1 tsp garam masala powder
23. 1 tsp fennel powder
24. For Rice
25. 1 kg rice or 750 gram rice
26. 1 tsp fennel powder
27. 1/2 tsp garam masala powder
28. 1/4 tsp orange food colour
29. 2 tsp kewra water
30. 2 cups oil
31. Handful chopped coriander leaves
32. For chutney or dip
33. 2 big tomatoes
34. 2 tsp cumin(1 for grinding 1 for tempering)
35. 2 Cloves garlic
36. 2 stems of spring onion white or 1/2 of small onion
37. to taste Salt
38. 1 tbsp oil for tempering
39. 6-7 dry red chillies or to taste

Steps to make to make Muradabadi Chicken Biryani Or Muradabadi Pulav

1. Firstly clean wash and take out all the excess water from the chicken. Then add all the whole spices and powder spices to it. Then add the ginger and garlic paste followed by yoghurt. Then add the sliced tomatoes along with whole green chillies. Here I had crushed 15 green chillies to add to the chicken you can make it more or less depending on your taste but this biryani got it spicy taste from the green chillies only.
2. After adding everything mentioned above in the ingredients section of the chicken mix it very well. By mixing with hands the spice mix reaches at every part of the meat. Now marinate it for an hour or over night if you have time in hand. I always prefer overnight marination as it makes the meat more tender and juicy. So this is a one pot meal so we will cook everything in a big pot.
3. Now add oil in a pot when heated add the sliced onion to it. While adding onion make sure you break the slices so that it cook evenly. Basically we had to make a barista of it. We must cook it till golden brown colour as it will further cook by it's own heat even after taking out of the oil. Once done with it take the 3/4thof the barista on a plate and spread it so that it couldn't be mushy. Now in thd remaining onion add the marinated chicken and cook on high heat.
4. Don't add any water as the chicken will release water and it had yoghurt and tomatoes in it. Cook the chicken in it's own water on high heat for 10-12 minutes then lower the flame and cover it and cook it further till 80% done. I am using long grain basmati rice in this recipe which I has cleaned, washed and soaked in water for 30 minutes. I'm using 1 kg rice which is around 4 cups so I will add 8 cups of water with the same cup with which I had neasured the rice. Then I will add the rice.
5. Cook the rice on high flame. When it start to boil then lower the flame and sprinkle a tsp of fennel powder and half tsp of garam masala on it. Then add half of the barista to it and then the chopped coriander leaves. Mix the kewra water with orange food colour and add it to the rice here and there. Then cover it and keep it on the low flame (dum) and cook it further for 10-12 minutes. Then off the flame and allow it to rest for 15 minutes then open it and m8x it very sofly and slowly.
6. It must be mix with very soft hand otherwise the rice will break. Instead of basmati rice you can also use sela rice. Serve it hot with salad, raita and chutney or anything of your choice. I used to serve it with boondi raita and red chutney. For the chutney I grind all the above-mentioned ingredients of chutney and make a fine paste of it. Then temper it for that heat up 2 tsp oil when heated add 1 tsp cumin seed mix it and off the flame and m7x this oil in the chutney & it's ready to be served
7. Make this and enjoy with your family and friends.
   Happy cooking

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So that is going to wrap it up for this exceptional food Recipe of Homemade Muradabadi Chicken Biryani Or Muradabadi Pulav. Thank you very much for your time. I am sure that you will make this at home. There's gonna be more interesting food at home recipes coming up. Don't forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!