Mughlai Biryani (Biryani Mughlai)
Tilah's Kitchen
Tilah's Kitchen
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Ingredients

  • *note that spoonful here refers to 10ml volume and tablespoonful refers to 20ml volume
  • *note also that this dish serves about 10 to 12 people
  • 12-20 pieces of chicken parts - cleaned (and skin removed if you want)
  • 2 large onions - finely sliced
  • 3 green chillies - slit in halves and cut into twos
  • 1 stick of cinnamon - about 3 to 4 cm long
  • 5 cardamom pods
  • 5 cloves 2 star anises
  • 1 teaspoonful of tomato puree
  • 1 teaspoon of coriander powder
  • 1 teaspoon of cumin powder
  • 1 teaspoon of white ground pepper
  • 1 spoonful of biryani powder
  • 1 spoonful of red chilli powder (you can add more if you like it spicy)
  • 1 tablespoon of garam masala powder
  • 6 tablespoonsful of full cream yogurt
  • 1 piece of Knorr chicken cube dissolved in half a small bowl of water - the bowl is about the size of a Chinese rice bowl
  • 12 pieces of mint leaves - chopped
  • 3-4 stems of coriander leaves with stems - chopped
  • 1 spoonful of sugar
  • 2 teaspoons of Ajinamoto (optional)
  • salt to taste
  • 2 tablespoonsful of ghee
  • (**Items to be blended in a food processor with a little bit of water to form a paste)
  • 2 large onions**
  • 6 garlics**
  • 3 cm ginger**
  • (**Items to be blended in a food processor with a little bit of water to form a paste)
  • 10 pieces of cashew nuts
  • 10 pieces of almonds
  • 2 and a 1/2 average drinking mug of any kinds of rice - washed and set aside (best if you use Basmati rice, washed and soaked for about 20 to 30 minutes, drained and then set aside)
  • 2 tablespoonsful of ghee
  • 4 shallots - finely sliced
  • 2 garlics - finely sliced
  • 1 cm ginger - finely sliced
  • 3 cm cinnamon stick
  • 3 cloves 3 cardamom pods
  • 1 star anise
  • 1 teaspoon of biryani powder
  • 1 piece of chicken cube (I used Knorr brand)
  • 2 pieces of pandan leaves (also known as screw pine leaves) - washed and tied into a knot
  • 1 tablespoon of full cream yogurt
  • 1 teaspoon sugar
  • 1 teaspoon of Ajinamoto (optional)
  • salt to taste
  • 1/2 to 1 cup of oil from the Mughlai Chicken gravy (optional)
  • 2 drops of green colouring mixed with a little bit of water in a bowl
  • 2 drops of yellow or orange colouring mixed with a little bit of water in a bowl
  • 10 pieces of mint leaves - chopped or torn into smaller pieces
  • 3 stems of coriander leaves - chopped into smaller pieces
  • a handful of fried shallots

Instructions

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