Mughlai Chicken Biryani


Mughlai chicken biryani combines tender chicken pieces with fragrant rice and aromatic spices. As a result, they together make this dish very flavorful. This recipe does take a lot of time and effort. Yet, it is worth it, considering the amazing taste you get at the end. Biryani is a very popular dish in India.

There are different types of biryanis: e.g. chicken biryani, mutton biryani, and veg biryani. But you will see a difference and variations of biryani in different states. But no matter which biryani you try, you won’t be disappointed. Each version of biryani will give you a very nice aroma and a different taste. Follow my recipe to try this delicious dish at home.


Top view photo of chicken mughlai biryani in a black bowl on a table, a recipe by



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Top view photo of chicken mughlai biryani in a black bowl on a table, a recipe by

Mughlai Chicken Biryani

Mughlai chicken biryani is a delicious dish from North India. This flavorful dish is a flavorful combo of basmati rice, aromatic spices, dry fruits, and other ingredients.
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Main Course
Cuisine Indian, North Indian
Servings 4 people


For chicken marination

  • 750 gm chicken
  • 1 cup curd
  • 2 tbsp ginger garlic paste
  • 2 tsp red chili powder
  • 2 tsp coriander powder
  • 1 tsp cumin powder
  • ½ tsp turmeric powder
  • 1 tsp biryani masala
  • 1 tsp salt
  • 4 tbsp onions, fried
  • 2 tbsp mint leaves
  • 2 tbsp coriander leaves
  • 2 tsp lemon juice
  • 3 tbsp oil remained after frying the onions

For boiling rice

  • 500 gm basmati rice
  • 2 lt water
  • 2 tsp salt
  • 1 inch cinnamon
  • 1 black cardamom
  • 1 star anise
  • 4 green cardamoms
  • 5 cloves
  • 8 black peppers, whole
  • 1 small piece of mace
  • 2 pieces of stone flower
  • 2 bay leaves
  • ½ tsp black cumin seeds
  • 3 green chilies, chopped in half
  • 1 tbsp oil

For gravy

  • 4 tbsp oil
  • 1 inch cinnamon
  • 1 black cardamom
  • 5 cloves
  • 6 black peppers, whole
  • 1 small piece of nutmeg ground
  • 2 bay leaves
  • ½ cup onions, sliced
  • 1 tbsp ginger garlic paste
  • 3 green chilies
  • 2 tbsp coriander leaves

For cashew almond paste

  • 8 almonds
  • 6 cashews
  • 1 onions

For layers

  • 4 tbsp fried onions
  • 5 tbsp mint leaves, chopped
  • 5 tbsp coriander leaves, chopped
  • 2 tbsp clarified butter
  • ¼ cup saffron milk
  • 2 tbsp cashews
  • 2 tbsp almonds
  • 2 tbsp raisins
  • ¼ tsp biryani masala


  • Take 750 gm chicken in a mixing bowl. Add all the ingredients needed for marination. Mix well with the chicken and let it marinate for 90 min.
  • Wash 500 gm basmati rice with water. Soak rice for 45 min.
  • Heat 2 ltr water in a big pot on medium-high heat. Add salt, cinnamon, black cardamom, star anise, green cardamom, and cloves. Then add whole black pepper, a small piece of mace, a stone flower, a bay leaf, black cumin seeds, green chilies, and 1 tbsp oil. Stir well.
  • Once water starts to boil, add soaked rice and turn off the heat when the rice is 70% cooked. Use a colander to drain the rice water in a bowl and keep the rice aside. Take ½ cup of drained rice water and keep it aside.
  • Heat 4 tbsp oil in a big pot or biryani pot. Add 1 inch cinnamon, 1 black cardamom, 4 green cardamoms, and 5 cloves. Then add 6 whole black peppers, a grounded nutmeg, and 2 bay leaves. Stir-fry for 10–15 seconds.
  • Add 1 cup sliced onions and fry for 7-8 min. Add 1 tbsp ginger garlic paste, 2 sliced green chilies, and mix well. Cook for 3–4 min.
  • Add the marinated chicken to the pot and mix well. Cover with a lid and cook for 5 min on medium high heat.
  • Remove the lid and add cashew-almond paste. Mix well cook for 2-3 min. Add ½ cup of water and stir well. Cover with a lid and cook for 20 min on medium heat. Turn off the heat.
  • Remove some of the chicken and gravy in a bowl. Now spread the remaining chicken and gravy evenly on the bottom. Also, divide the rice into equal portions.
  • For layering, add one portion of rice over the chicken. Spread it evenly. Now spread half of the fried onions, chopped mint leaves, and chopped coriander leaves, and chopped cashew almonds. . Then spread raisins, 2 tbsp ghee, 2 tbsp saffron milk, and a pinch of biryani masala on the top earlier layer.
  • Now place the remaining chicken and gravy on the rice that was taken out in the bowl. Spread all the rice for the second layer. Complete the layer by spreading the remaining ingredients mentioned in the previous step.
  • Add ½ cup of rice water over the layer that we kept aside before.
  • Cover the pot with lid. Put it back on a gas stove and keep the heat low. Cook biryani for 20 min. Turn off the heat after 20 min.
  • Do not open the lid and let it rest for 10 min. After the resting time is over, remove the lid and gently mix the rice with the chicken.
  • Serve hot mughlai chicken biryani with onion raita.


  • Use chicken with bone pieces for a better taste.
  • Adjust spices as per your taste.
  • Do not overcook the rice while boiling.
  • Make sure you do not break the rice when mixing cooked biryani.
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