Mughlai Chicken Biryani

Photo: Sandhira

Yield: 1 serving
Community Recipe from


  • 1/2kg Chicken, Washed and Drained
  • 2 cup(s) Basmati Rice, Soaked and Drained
  • 3 Medium Sized Onion, Sliced
  • 2 Medium Sized Tomato, Chopped
  • 2 teaspoon(s) Garlic Paste
  • 2 teaspoon(s) Ginger Paste
  • 2 teaspoon(s) Cumin Seeds
  • 2 teaspoon(s) Coriander Powder
  • 1/2 teaspoon(s) Black Pepper Powder
  • 1 tablespoon(s) Biryani Masala
  • 1/4 teaspoon(s) Green Cardamom
  • 1/4 teaspoon(s) Nutmeg
  • 1/2 teaspoon(s) Turmeric Powder
  • 2 teaspoon(s) Red Chili Powder
  • 2 Cloves
  • 1 teaspoon(s) Almonds, Crushed
  • 1 Cinnamon Stick
  • 1/2 cup(s) Yogurt
  • 2 Green chilies ,Chopped
  • 2 tablespoon(s) Ghee
  • 1 pinch(s) Food Color or Saffron
  • Few Coriander and Mint Leaves,Chopped
  • Water as required
  • Oil for fry
  • Salt to taste


  1. Step 1: Take a medium bowl and add yogurt, ginger-garlic paste, chili powder, nutmeg, salt, black pepper powder, coriander powder, almonds and biryani masala in it and mix well to make marinate
  2. Step 2: Dip the chicken into the paste and keep it aside for an hour
  3. Step 3: Heat oil in a large -bottomed pan, add cumin seeds, cloves, cardamom and cinnamon. Now add onion, mint leaves and green chilies. Cook on low flame until turns to golden brown then add tomato and saute for couple of minutes

  4. Continue Reading… Mughlai Chicken Biryani Recipes:
April 2014

This recipe is a personal recipe added by Sandhira and has not been tested or endorsed by MyRecipes.

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