Imagine the aroma of fragrant spices wafting through your kitchen, the sight of golden rice layered with tender chicken, and the first bite that takes you to the heart of Uttar Pradesh. That’s Muradabadi Biryani for you—a simple yet flavorful dish straight from the bustling streets of Moradabad. Unlike the richer, heavier biryanis like Hyderabadi or Lucknowi, Muradabadi Biryani keeps things light and aromatic. It’s all about slow cooking (dum) and letting the ingredients shine.
This recipe stays true to tradition with a few tweaks to make it easier for home cooks. Let’s dive in!
The Basics
- Time Needed:
Prep: 30 minutes | Cook: 1 hour
Total: About 1½ hours - Servings: 4–6 people, and it scales well.
- Skill Level: Moderate—great for cooks with some experience.
- What You’ll Need:
- A heavy pot with a snug lid (handi or Dutch oven works)
- Bowls for mixing
- A slotted spoon
- A small bowl for saffron water
- Knife and cutting board
Make Ahead Tip: Marinate the chicken the night before or fry the onions in advance to save time on the big day.
Ingredients
For the Chicken Marinade
Here’s what you need to flavor every bite:
- 1 kg chicken (bone-in)
- Salt (to taste)
- 3–4 tbsp lemon juice
- 2 tbsp green chili paste
- 2 tbsp ginger-garlic paste
- 1 tbsp fennel seed powder
- 2 tbsp coriander powder
- 2–3 blades of javitri (mace)
- 2 cinnamon sticks
- 2 bay leaves
- 10–12 peppercorns
- 5 cardamom pods
- 5 cloves
- A pinch of grated nutmeg
- 1 cup yogurt
For the Main Dish
- 1 cup ghee or oil
- 1½ cups sliced onions
- 2½–3 cups water (as needed)
- 5–6 slit green chilies
- 2 cups basmati rice (soaked for 30 minutes)
- Salt (to taste)
- A pinch of saffron strands dissolved in warm milk or water
For the Raita
- 2 cups yogurt
- ¼ cup each: chopped onion, cucumber, and tomato
- Salt (to taste)
- ½ tsp black salt
- 1 tsp chili powder
- 2 tsp roasted cumin powder
- 1 small green chili, chopped
- A handful of chopped coriander leaves
How to Make It
Step 1: Marinate the Chicken
Mix everything from the marinade list in a large bowl. Rub the mixture all over the chicken so it’s coated evenly. Cover the bowl and let it sit for at least 30 minutes. For best results? Let it chill overnight in the fridge.
Pro Tip: Marinating overnight makes the chicken super tender and flavorful.
Step 2: Fry the Onions
Heat ghee or oil in your pot. Fry the sliced onions until they turn golden brown. Scoop out half and keep them aside for garnishing later. In the same pot, toss in the slit green chilies and give them a quick stir.
Step 3: Cook the Chicken
Add the marinated chicken to the pot. Cook it on high heat for about two minutes, stirring. Then lower the heat, cover the pot, and let the chicken simmer until it’s about 80% done.
How to Tell It’s Ready? Look for the oil separating from the chicken mixture, and the chicken juices should have reduced slightly.
Step 4: Add the Rice
Pour water into the pot and bring it to a boil. Taste and adjust the salt. Once the water is bubbling, carefully layer the soaked rice over the chicken. Let it cook uncovered until most of the water evaporates.
Pro Tip: Resist the urge to stir after layering the rice—it helps keep those beautiful layers intact.
Lower the heat to the bare minimum. Drizzle the saffron water on top of the rice, cover the pot tightly, and let it steam (dum) for 15–20 minutes.
Avoid This Mistake: Don’t overcook the rice before steaming. It should just be parboiled to absorb the steam and finish cooking perfectly.
Step 5: Garnish and Serve
Turn off the heat and let the biryani rest for about five minutes. Fluff it gently with a fork, garnish with the fried onions you set aside, and serve it with raita on the side.
Make It Your Own
Variations
- Vegetarian Option: Swap the chicken for paneer or mixed veggies like carrots and cauliflower.
- Milder Flavor: Use fewer chilies or skip the green chili paste. Prefer it spicier? Add more peppercorns or chili powder.
- Winter Twist: Add a handful of raisins or fried cashews for extra richness.
Serving Suggestions
- Best Sides:
- Cool cucumber raita
- Mint chutney
- Pickled onions
- Plating Tip: Serve the biryani in shallow dishes with the layers intact for that picture-perfect look. Garnish with fresh coriander or extra fried onions.
Storing Leftovers
- Fridge: Store in an airtight container for up to three days.
- Freezer: Portion it into containers and freeze for up to a month. Thaw overnight in the fridge before reheating.
- Reheat Tip: Add a splash of water before reheating to keep it moist and fluffy.
Muradabadi Biryani isn’t just food—it’s a trip down memory lane, a celebration of heritage, and a deeply satisfying meal. Whether it’s for a special occasion or a cozy family dinner, this biryani will bring smiles to the table. Happy cooking!
PrintMuradabadi Biryani
Muradabadi Chicken Biryani is all about understated elegance. It’s not loaded with heavy masalas; instead, it lets the natural aromas of whole spices, tender chicken, and long-grain basmati rice do the talking. This one-pot dish, hailing from Moradabad in Uttar Pradesh, is perfect for everything from festive gatherings to cozy family dinners. It’s simple, fragrant, and comforting—a true celebration of flavors without going overboard.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 1½ hours
- Yield: 4-6 1x
- Category: Main Course
- Cuisine: Indian
Ingredients
For Marinating Chicken
- 1 kg chicken (with bone)
- Salt (as needed)
- 3–4 tbsp lemon juice
- 2 tbsp green chili paste
- 2 tbsp ginger-garlic paste
- 1 tbsp fennel seed powder
- 2 tbsp coriander powder
- 2–3 blades of javitri (mace)
- 2 cinnamon sticks
- 2 bay leaves
- 10–12 peppercorns
- 5 cardamom pods
- 5 cloves
- ¼ piece grated nutmeg
- 1 cup yogurt
For Cooking
- 1 cup ghee or oil
- 1½ cups thinly sliced onions
- 2½–3 cups water (adjust as needed)
- 5–6 slit green chilies
- 2 cups basmati rice (soaked for 30 minutes)
- Salt (to taste)
- A few saffron strands dissolved in warm milk or water
For Raita (Optional but Highly Recommended)
- 2 cups yogurt
- ¼ cup each of chopped onion, cucumber, and tomato
- Salt (to taste)
- ½ tsp black salt
- 1 tsp chili powder
- 2 tsp roasted cumin powder
- 1 small green chili, chopped
- A handful of chopped coriander leaves
Instructions
Start by mixing the chicken with all the marinade ingredients in a large bowl. Make sure the chicken is coated well—use your hands for an even rub if needed. Cover and let it rest for at least 30 minutes. If you’re not in a rush, leave it in the fridge overnight. The longer, the better.
Why It Matters: Marination not only infuses flavor but also tenderizes the chicken beautifully.
Heat ghee or oil in a heavy-bottomed pot or handi. Toss in the sliced onions and fry them until they’re golden and crispy. Scoop out half and keep them aside for garnishing later. The other half will stay in the pot as part of the biryani base.
Pro Tip: Keep an eye on the onions—they can go from golden to burnt pretty fast!
Add the marinated chicken to the pot with the fried onions. Turn up the heat and sear for about two minutes. Then, lower the flame, cover the pot, and let the chicken cook. Stir occasionally so nothing sticks.
How to Know It’s Ready: The chicken will release its juices, and you’ll see oil separating from the mixture—that’s your sign!
Pour water into the pot with the chicken and bring it to a boil. Add salt and taste the broth—it should be perfectly seasoned before you add the rice. Once boiling, layer the soaked basmati rice over the chicken mixture.
Cook uncovered on high heat until most of the water is absorbed. Then, drizzle the saffron water over the top layer of rice. Cover the pot tightly (use foil if your lid isn’t snug), reduce the heat, and let it steam (dum) for 15–20 minutes.
Why It Works: Steaming locks in the flavors and ensures the rice absorbs all the goodness from the chicken and spices.
Turn off the heat and let the biryani sit for about five minutes before uncovering. Gently fluff it with a fork to keep the rice grains intact. Garnish with the fried onions you saved earlier, and serve hot with a side of raita.
Notes
Tips for Perfect Biryani
- Use good-quality, aged basmati rice for that signature aroma and long grains.
- Don’t rush the marination—it’s a crucial step for tender, flavorful chicken.
- Handle the rice with care, especially when layering, to avoid breaking the grains.
- Don’t skip the resting time after cooking. Letting the biryani sit locks in the flavors.
Serving Suggestions
- A cooling cucumber raita to balance the spices
- Tangy mint chutney for an extra zing
- Pickled onions or a fresh salad on the side
Presentation Idea: Serve the biryani in a large, shallow dish and keep the layers intact for a visual wow factor.
Storing Leftovers
- In the Fridge: Store in an airtight container for up to three days.
- Reheating Tip: Sprinkle a bit of water over the biryani before reheating to keep it moist and fluffy. Use a microwave or low heat on a stovetop.
- Freezing: Freeze portions in airtight containers for up to a month. Thaw in the fridge overnight before reheating.
