Recipe

Muradabadi Chicken Biryani Recipe: Flavorful Mughlai Delight

Team Chukde

25/11/2025

Muradabadi Chicken Biryani is a rich, flavorful dish that brings together the essence of Mughlai cuisine with a local twist. It’s packed with aromatic spices, tender chicken, and fragrant rice, making it a crowd-pleaser every time. Let me walk you through this delicious recipe that’s sure to impress everyone at the dinner table!

Ingredients

• Rice: 500g (preferably Golden Sela)
• Chicken: 1 kg (washed and cleaned)
• Oil: ½ cup
• Onion: 1 medium-sized (thinly sliced)
• Tej Patta: 2-3 leaves
• Black Cardamom (Badi Elaichi): 2
• Green Cardamom (Green Elaichi): 3-4
• Cloves (Laung): 4
• Black Pepper (Kali Mirch): 7-8
• Mace (Javitri): A pinch
• Cinnamon Ceylon (Dalchini): 1 small piece
• Star Anise: 1
• Green Chilli Pickle: A few spoonfuls (this adds a tangy kick!)
• Green Chilli: 8-10 (slit)
• Biryani Masala: A good quality biryani masala, like Chukde Biryani Masala Whole (for the best taste)

For Yakhni Potli (Spice Bundle):

• Onion: 1 (cut into chunks)
• Garlic: 5-6 cloves
• Ginger: 1-inch piece
• Tej Patta: 2 leaves
• Fennel Seeds: 2 tbsp
• Coriander Seeds (Sabut Dhania): 2 tbsp

Instructions

Step 1: Prep the Rice and Chicken

1. Soak the rice: Take 500g of Golden Sela rice and soak it in water for an hour. This helps the rice cook perfectly without becoming mushy.
2. Prepare the Yakhni Potli: Take a muslin cloth or any small cloth and bundle the following into it: onion, garlic, ginger, tej patta, fennel seeds, and coriander seeds. Tie it up securely.
3. Cook the chicken partially: In a pot, add water, the spice bundle (Yakhni Potli), and salt. Once the water is boiling, add your cleaned chicken pieces and cook them until they are half done (this should take about 10-12 minutes).

Step 2: Spice It Up

1. Roast the Chukde Biryani Masala: Take your Chukde Biryani Masala, and dry roast it in a pan. Once it’s roasted, grind it into a fine powder. This step brings out the intense flavor of the spices.
2. Heat oil in a pan: In a separate pan, add oil and heat it. Add whole spices like black cardamom, green cardamom, cloves, black pepper, cinnamon, star anise, and tej patta. Sauté them for a minute until they release their aroma.
3. Fry onions and spices: Add thinly sliced onions to the pan and fry them until golden brown. Now, add ginger-garlic paste and cook until the raw smell disappears.

Step 3: Mixing Flavors

1. Add the biryani masala: Once your onions are done, add in the freshly roasted and ground Chukde biryani masala. Stir it in and cook for a few minutes.
2. Add yogurt: Now, add a few spoons of yogurt and green chili pickle to the mix. This step is crucial as the pickle adds the tangy flavor that sets this biryani apart.
3. Add chicken: Add the partially cooked chicken to this spice mix. Sauté for 1-2 minutes until everything is well coated.

Step 4: Cook the Biryani

1. Layer the rice: In a separate large pot, layer the half-soaked rice, followed by the chicken mixture. Add the rest of the rice on top.
2. Add the yakhni: Pour the yakhni (the broth from the chicken) over the rice. This gives the biryani its signature moisture and flavor.
3. Cook on low flame: Cover the pot and cook the biryani on low heat for about 15-20 minutes. This allows all the flavors to mix well.

Step 5: Final Touches

1. Garnish: Once the biryani is cooked, add a few drops of food color for that classic biryani look, and top it with fried onions for an extra crispy texture.
2. Serve: Let the biryani rest for a few minutes before serving to let all the flavors set in.

Recommended Spices for the Best Biryani

For the most authentic and flavorful biryani, I highly recommend using Chukde Biryani Masala. It's made with high-quality spices and gives the biryani a deep, rich flavor that's hard to beat. You can find it in many Indian grocery stores, or you can
order it online.

Related Articles:

• Achari Chicken Dum Biryani Recipe — Wedding-Style Aroma
• Whole Spices for Biryani: The Secret to Bold Flavor
• Top 10 Whole Spices Offered By Chukde: What Makes Them Superior?

FAQs

1. Can I use regular basmati rice instead of Golden Sela?

Yes, you can use basmati rice if Golden Sela is not available. Just be sure to soak it properly to avoid overcooking.

2. How do I get the perfect texture for the rice?

Soak the rice for at least an hour before cooking and always cook on low flame after layering it. This prevents the rice from becoming mushy.

3. Can I make this biryani in a pressure cooker?

Yes, you can make this biryani in a pressure cooker. Layer the rice and chicken mixture in the cooker, but cook it for just 2-3 whistles to avoid overcooking.

Enjoy your Muradabadi Chicken Biryani! It's guaranteed to be a hit with everyone.