Mughlai Chicken Biryani (Ramzan Special)

Mughlai Chicken Biryani (Ramzan Special)

By NamakShamak
  • Serves:
  • Prep Time:
  • Cooking:
  • Calories:




Friday fever is back and what more.... back with a dhamakedar recipe for Ramzan!!!!

Ramzan is the ninth month according to Islamic Lunar calendar. Ramzan (written as Ramadan) is derived from the Arabic root word 'ramida' or 'arramad' that means intense scorching heat and dryness, especially of the ground. Ramadan is so called to indicate the heating sensation in the stomach as a result of thirst. During Ramadan the people who fast are not allowed to eat or drink anything (including water) from dawn to after sunset. Iftar refers to the evening meal when muslims break their fast during the Ramadan. Iftar is one of the religious observances of Ramadan often done as a community, with people gathering to break their fast together. Iftar is done right after sunset.

So now that Ramzan is here lets have a feast...... so what better than a yummy Biryani.

Ingredients

Directions

  1. Prepare the marinade but mixing together the curd, chopped pudina leaves, dhania leaves, choped green chillies, ginger garlic paste, salt, haldi and the ground masala. Add the chicken to the marinade and marinate for atleast 4 to 5 hrs. Ideally it sh
  2. Wash the rice. In a large vessel, boil 5 to 6 cups of water. Add the whole masala, salt and the rice to it. When the rice is nearly done, drain the water and spread the rice on a plate. You can add a little ghee to the rice to prevent it from stickin
  3. In a heavy bottomed vessel, heat the oil. Add the chopped onions and saute till brown. Now add the marinated chicken and cook covered till the chicken is done and the gravy is thick. This will take about 1/2 an hour to 40 mins.
  4. Check the seasoning. If you want more spice just add a little red chilli powder.
  5. Heat the oil in a kadhai. Cut the onions lenghwise and deep fry till golden brown and crisp.
  6. Heat the oil in a kadhai. Cut the onions lenghwise and deep fry till golden brown and crisp.
  7. Drain and remove
  8. Cut the potatoes into finger chip. Deep fry and keep aside.
  9. Similarly fry the cashews till golden
  10. Take a little milk in two different bowls. Add lemon yellow color in one and kesari in another.
  11. In handi or a flat bottomed vessel, put a layer of rice just drizzle a little colored milk. Add a little fried onions and potatoes and a few cashews. Next put a layer of the chicken masala. Keep on layering the biryani similarly. The last layer shoul
  12. Serve with Onion and tomato raita.

You may also like


Send Your Feedback

Author Sonali sonali@namakshamak.com

Hi! I am Sonali, mom to a fast growing teenager and a homemaker.I love to cook, read and travel ( and in that order). I believe that travel keeps the cook ever so innovative. Each time I travel, I scourge the market places and eateries for some new ingredient or recipies. I believe that every type of cuisine has its own story to relate……One that’s fascinating.Being born and brought up in Mumbai which is often called “a melting pot of culinary delights” helped me explore and experiment with a wide range of cuisines.So come share with me the tang of lime, the bite of chilli, the fresh herbs, the crunch of raw veggies and experience the wide spectrum of textures and sharp flavours of different cusines.

Author Harshada harshada@namakshamak.com

I’m Harshada Sandhan and welcome to NamakShamak.com..my little world of culinary adventure ,where I pour my successful kitchen experiments,rustic learnings and travelogues into systematic ,easy to follow recipes and fun to read blogs.I hope you find my recipes helpful and my blogs as interesting as much as I ve enjoyed Cooking ,Clicking and Writing them. Happy Cooking!







@namakshamak