Uttar Pradesh

Moradabadi chicken biryani

Name: Moradabadi chicken biryani
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 5 servings
Cuisine: Uttar Pradesh
Ingredients: 750 g curry cut chicken, curry cut (bone in chicken, small pieces); 2 cups soaked 30 min basmati rice; 4 cups water; Whole spices, cardamom, cloves, cinnamon, bay leaf, peppercorns; 2 tsp fennel seeds; 2 tsp coriander seeds; 2 tbsp ginger garlic paste; 1 large sliced onion; 3 1/2 tbsp ghee; 1/2 cup curd (plain yogurt, natural yoghurt); 4 to 5 slit green chilli; 1 tsp garam masala; 1 tbsp lemon juice; Coriander leaves (cilantro), chopped; Salt, to taste

Chicken and rice cooked in yakhni with green chilli. Lighter, spicier, very Moradabad.

90 minTime

36 gProtein each

hotSpice

0.5hPlan ahead. Soak for 0.5 hours first; the 90 minutes come after.

The yakhni biryani2 chapters · 1 min read

Make it your way

Grandma's wayYakhni rice, chicken, green chilli fire.

The original

646kcalsame

36 gproteinsame

3 gfibresame

90minutessame

Classic Moradabadi biryani.

Per serving, worked out from the ingredient table.

Ingredients

Chicken, curry cut (bone in chicken, small pieces)750 g, curry cut

Basmati rice2 cups, soaked 30 min

Water4 cups

Whole spicescardamom, cloves, cinnamon, bay leaf, peppercorns

Fennel seeds2 tsp

Coriander seeds2 tsp

Ginger garlic paste2 tbsp

Onion1 large, sliced

Ghee3½ tbsp

Curd (plain yogurt, natural yoghurt)½ cup

Green chilli4 to 5, slit

Garam masala1 tsp

Lemon juice1 tbsp

Coriander leaves (cilantro)chopped

Saltto taste

Method

4 steps

1Simmer the chicken with water, whole spices, fennel and coriander seeds, half the ginger garlic paste and salt for 20 minutes. Strain and keep the yakhni.
2Heat ghee, fry the onion until golden, add remaining ginger garlic paste, green chillies, the chicken and curd. Cook until the curd dries.
3Add the rice and 800 ml of the hot yakhni. Boil, then cover and cook on very low heat for 15 minutes.
4Sprinkle garam masala, lemon juice and coriander. Rest covered 10 minutes and serve.

Serve it like this

Fluff gently with a fork and serve hot on a wide plate, with raita or a side next to it.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Uttar Pradesh

Moradabadi chicken biryani

Chicken and rice cooked in yakhni with green chilli. Lighter, spicier, very Moradabad.

90 minTime

36 gProtein each

hotSpice

0.5hPlan ahead. Soak for 0.5 hours first; the 90 minutes come after.

The yakhni biryani2 chapters · 1 min read

Make it your way

Grandma's wayYakhni rice, chicken, green chilli fire.

The original

646kcalsame

36 gproteinsame

3 gfibresame

90minutessame

Classic Moradabadi biryani.

Per serving, worked out from the ingredient table.

Ingredients

Chicken, curry cut (bone in chicken, small pieces)750 g, curry cut

Basmati rice2 cups, soaked 30 min

Water4 cups

Whole spicescardamom, cloves, cinnamon, bay leaf, peppercorns

Fennel seeds2 tsp

Coriander seeds2 tsp

Ginger garlic paste2 tbsp

Onion1 large, sliced

Ghee3½ tbsp

Curd (plain yogurt, natural yoghurt)½ cup

Green chilli4 to 5, slit

Garam masala1 tsp

Lemon juice1 tbsp

Coriander leaves (cilantro)chopped

Saltto taste

Method

4 steps

1Simmer the chicken with water, whole spices, fennel and coriander seeds, half the ginger garlic paste and salt for 20 minutes. Strain and keep the yakhni.
2Heat ghee, fry the onion until golden, add remaining ginger garlic paste, green chillies, the chicken and curd. Cook until the curd dries.
3Add the rice and 800 ml of the hot yakhni. Boil, then cover and cook on very low heat for 15 minutes.
4Sprinkle garam masala, lemon juice and coriander. Rest covered 10 minutes and serve.

Serve it like this

Fluff gently with a fork and serve hot on a wide plate, with raita or a side next to it.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Moradabadi chicken biryani

Make it your way

Ingredients

Method

Moradabadi chicken biryani

Make it your way

Ingredients

Method

Make it a meal