Muradabadi Chicken Biryani | One Pot Chicken Pulao | Chicken Biryani

Muradabadi Chicken Biryani is a flavorful and aromatic rice dish made with chicken and fragrant spices. It is a popular variation of biryani originating from the city of Muradabad in Uttar Pradesh, India. This recipe typically involves cooking the chicken and rice together in a single pot, infusing the rice with the delicious flavors of the chicken and spices. Here's a recipe for making Muradabadi Chicken Biryani:

Ingredients:

2 cups basmati rice
500 grams chicken, cut into pieces
2 onions, thinly sliced
2 tomatoes, chopped
2 tablespoons ginger-garlic paste
1/2 cup plain yogurt
1 teaspoon red chili powder
1 teaspoon turmeric powder
1 teaspoon garam masala
1 teaspoon biryani masala (optional)
1/2 cup chopped mint leaves
1/2 cup chopped coriander leaves
4 cups water
4 tablespoons ghee (clarified butter) or cooking oil
Salt to taste
For the marinade:

1/2 cup plain yogurt
1 tablespoon ginger-garlic paste
1 teaspoon red chili powder
1 teaspoon turmeric powder
1 teaspoon garam masala
Salt to taste
For the garnish:

Fried onions (birista)
Chopped mint leaves
Chopped coriander leaves
Saffron strands soaked in milk (optional)
Instructions:

Wash the basmati rice under cold water until the water runs clear. Soak the rice in water for about 30 minutes, then drain and set aside.

In a bowl, combine all the ingredients for the marinade and mix well. Add the chicken pieces to the marinade and let them marinate for at least 30 minutes or up to overnight in the refrigerator.

Heat ghee or oil in a large, heavy-bottomed pot over medium heat. Add the sliced onions and sauté until they turn golden brown. Remove half of the fried onions and set aside for garnishing.

To the remaining onions in the pot, add the ginger-garlic paste and sauté for a minute until the raw smell disappears.

Add the marinated chicken pieces to the pot and cook until they are browned on all sides.

Now, add the chopped tomatoes, red chili powder, turmeric powder, and salt. Cook for a few minutes until the tomatoes are softened.

Stir in the plain yogurt, garam masala, and biryani masala (if using). Mix well to combine all the spices with the chicken.

Add the chopped mint leaves and coriander leaves to the pot and mix again.

Drain the soaked rice and add it to the pot. Gently mix the rice with the chicken and spices.

Pour water into the pot, ensuring that the water level is about 1 inch above the rice and chicken mixture. Adjust the salt if needed.

Bring the water to a boil, then reduce the heat to low. Cover the pot with a tight-fitting lid and let the biryani simmer for about 20-25 minutes, or until the rice is cooked and the flavors are well absorbed.

Once the biryani is cooked, remove the pot from the heat and let it rest, covered, for 10 minutes to allow the flavors to meld together.

Garnish the Muradabadi Chicken Biryani with the fried onions (birista), chopped mint leaves, coriander leaves, and saffron strands soaked in milk