How to Make Authentic Muradabadi Chicken Biryani at Home: A Step-by-Step Guide

• 4-5 cups water
• Salt to taste
• 2-3 cloves
• 2-3 cardamom pods
• 1 cinnamon stick
• 1 bay leaf

Instructions:

1. Rinse the rice in cold water and soak it in water for 30 minutes.
2. Add chicken pieces, yoghurt, ginger paste, garlic paste, red chilli powder, and salt to taste in a mixing bowl. Mix well and marinate for 30 minutes.
3. Heat oil and ghee in a deep bottom pan. Add cumin seeds, cloves, cardamom pods, cinnamon sticks, and bay leaves. Saute for a few seconds.
4. Add sliced onions and green chillies. Cook until onions turn golden brown.
5. Add chopped tomatoes, ginger paste, garlic paste, red chilli powder, turmeric powder, garam masala powder, and salt to taste. Mix well and cook until tomatoes are soft and mushy.
6. Add marinated chicken to the pan and mix well. Cook for 5-6 minutes on medium flame.
7. In another pot, boil water and add salt, cloves, cardamom pods, cinnamon stick, and bay leaf. Drain the soaked rice and add it to the boiling water. Cook until the rice is 80% cooked. Drain and keep aside.
8. Preheat the oven to 350°F.
9. Grease a deep oven-safe dish with ghee. Spread a layer of rice at the bottom of the dish. Add the chicken mixture on top of the rice. Cover with another layer of rice.
10. Drizzle saffron milk over the rice. To make saffron milk, soak a few strands of saffron in warm milk for 10 minutes.
11. Cover the dish with aluminium foil and bake in the preheated oven for 30-35 minutes.
12. Once done, remove it from the oven and let it cool for 10-15 minutes.
13. Garnish with fried onions and chopped coriander leaves.

Note: