Mughlai Biryani Recipe

Description:

A rich, aromatic Mughlai Biryani is a visual feast. The layers of golden-brown rice and tender chicken are interspersed with vibrant saffron-infused milk, creating a stunning contrast in color and texture. Scattered throughout are glistening fried onions and plump raisins, adding pops of color and delicious sweetness. The steam rising from the pot carries the intoxicating aromas of fragrant spices and nutty ghee, creating an appetizing anticipation. The overall presentation should be neat and layered, highlighting the effort put into the meticulous preparation of the dish. The final dish exhibits a perfect balance of colors and textures.

Ingredients:

• - 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• - 1 large onion, finely chopped
• - 2 cloves garlic, minced
• - 1 inch ginger, minced
• - 1 tsp turmeric powder
• - 1 tsp red chili powder (adjust to taste)
• - 1 tsp coriander powder
• - 1/2 tsp cumin powder
• - 1/4 tsp cardamom powder
• - 1/4 tsp cloves powder
• - 1/4 tsp nutmeg powder
• - 1/2 cup plain yogurt
• - 1/4 cup chopped cilantro
• - 2 cups basmati rice, soaked in water for 30 minutes
• - 3 cups water
• - 1/2 cup milk
• - 2 tbsp ghee (clarified butter)
• - 1/4 cup fried onions
• - Saffron strands (a pinch), soaked in 2 tbsp warm milk for 15 minutes
• - Salt to taste
• - 1/2 cup chopped nuts (cashews, almonds)
• - 1/4 cup raisins

Instructions:

1. 1. Marinate the chicken: In a large bowl, combine the chicken, onion, garlic, ginger, turmeric powder, chili powder, coriander powder, cumin powder, cardamom powder, cloves powder, nutmeg powder, yogurt, cilantro, and salt. Mix well and let it marinate for at least 30 minutes, or preferably overnight in the refrigerator.
2. 2. Cook the rice: Drain the soaked basmati rice and rinse it thoroughly. In a large pot, combine the rice, 3 cups of water, and salt. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 12-15 minutes, or until the rice is cooked but still firm. Fluff the rice with a fork and set aside.
3. 3. Sauté the marinated chicken: Heat 1 tbsp ghee in a large pan or pot over medium heat. Add the marinated chicken and cook until it is browned on all sides and almost cooked through, about 10-12 minutes. Remove the chicken from the pan and set aside.
4. 4. Prepare the base: In the same pan, add the remaining 1 tbsp ghee and sauté the fried onions for a minute until fragrant. Add the soaked saffron milk and stir to combine.
5. 5. Layer the Biryani: In a large oven-safe pot or deep pan, layer half of the cooked rice, then half of the cooked chicken. Add half of the nuts and raisins. Repeat the layers with the remaining rice, chicken, nuts and raisins.
6. 6. Bake the Biryani: Pour the milk over the layered biryani and gently mix everything so the liquid penetrates the layers. Cover the pot tightly with a lid or foil. Bake in a preheated oven at 350°F (175°C) for 30-40 minutes, or until the biryani is heated through and the flavors have melded.
7. 7. Rest and Serve: After baking, let the biryani rest for at least 10 minutes before gently fluffing it with a fork. Garnish with the remaining fried onions and serve hot.
8. 8. Optional Garnish: You can garnish with fresh coriander leaves, pomegranate seeds or additional nuts for an enhanced presentation.