• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Moghul Briyani

  • Recipe Submitted by on

Category: Poultry, Indian

 Ingredients List

  • ------------------------------CHICKEN SAVOURY------------------------------
  • 1 3/16 kg Chicken pieces
  • 5 tb Ghee
  • 2 tb Blanched almonds
  • 2 tb Sultanas
  • 4 sm Potatoes, peeled & halved
  • 2 lg Onions, finely chopped
  • 5 Cloves garlic, finely
  • Chopped
  • 1 tb Finely chopped fresh ginger
  • 1/2 ts Chilli powder
  • 1/2 ts Ground black pepper
  • 1/2 ts Ground turmeric
  • 1 ts Ground cumin
  • 1 ts Salt
  • 2 md Tomatoes, peeled & chopped
  • 2 tb Yoghurt
  • 2 tb Chopped mint leaves
  • 1/2 ts Ground cardamom
  • 2 Inch cinnamon stick


500 g Basmati rice
2 1/2 tb Ghee
1 lg Onion, finely chopped
A good pinch powdered
Saffron or saffron strands
5 Cardamom pods
3 Whole cloves
1 Inch cinnamon stick
1/2 ts Ginger powder
2 tb Rose water or rose essence
1 1/2 ts Salt
4 c Strong chicken stock

Chicken Savoury: Heat half the ghee in a small frying pan, fry almonds
until golden, drain. Fry sultanas a few seconds and set aside. Fry peeled
and halved potatoes until brown, drain and reserve. Pour any ghee left in
pan into a large saucepan, add remaining ghee and fry onion, garlic and
ginger until onion is soft and golden. Add chilli, pepper, turmeric, cumin,
salt and tomato. Fry, stirring constantly for 5 minutes. Add yoghurt, mint,
cardamom and cinnamon stick. Cover and cook over low heat, stirring
occasionally until tomato is cooked to a pulp. (It may be necessary to add
a little hot water if mixture becomes too dry and starts to stick to the
pan.) When mixture is thick and smooth, add chicken pieces and stir well to
coat them with spice mixture. Cover and cook over very low heat until
chicken is tender, approx. 35-45 minutes. There should be only a little
very thick gravy left when chicken is cooked. If necessary cook uncovered
for a few minutes to reduce gravy.

Briyani Rice: Wash rice well and drain in a colander for at least 30
minutes. Heat ghee and fry onion until golden. Add daffron, cardamom,
cloves, cinnamon stick, ginger powder and rice. Fry stirring, until rice is
coated with the ghee. Add rose water or essence and salt to hot stock, pour
over rice mixture and stir well. Add chicken savoury and potatoes and
gently mix into rice. Bring to boil. Cover saucepan tightly, turn heat to a
very low and steam for 20 minutes. DO NOT lift lid or stir while cooking.
Spoon briyani onto a warm serving dish. Garnish with the almonds and
sultanas and serve immediately.

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