Mughlai Biryani Recipe – Royal Nawabi Style

Mughlai Biryani is a royal delicacy that originated in the kitchens of the Mughal emperors and is known for its rich flavors, aromatic spices, and luxurious ingredients. Unlike other Indian biryanis, Mughlai Biryani uses a blend of saffron, ghee, and slow-cooked meat layered with fragrant basmati rice to create a regal feast fit for kings.

This recipe captures the essence of authentic Mughlai cuisine, combining Persian influences with Indian spices to produce a dish that is both mildly spiced and deeply flavorful. Whether you prepare Mughlai Chicken Biryani or Mughlai Mutton Biryani, it’s perfect for weddings, special dinners, and festive celebrations.

🛒 Ingredients for Mughlai Chicken Biryani (Serves 6)

For the Chicken Marinade

• Chicken (bone-in) – 1 kg

• Yogurt – 1 cup

• Ginger-garlic paste – 2 tbsp

• Turmeric powder – ½ tsp

• Red chili powder – 1 tbsp

• Coriander powder – 1 tbsp

• Garam masala powder – 1 tsp

• Lemon juice – 2 tbsp

• Salt – 1 tsp

For the Biryani Gravy

• Ghee – 4 tbsp

• Oil – 4 tbsp

• Onions – 4 large (thinly sliced)

• Tomatoes – 3 medium (chopped)

• Green chilies – 6 (slit)

• Fresh coriander leaves – 1 cup (chopped)

• Fresh mint leaves – 1 cup (chopped)

• Yogurt – ½ cup

• Cashew nuts – 10 (soaked & ground to paste)

• Raisins – 2 tbsp

Whole Spices

• Bay leaves – 2

• Cloves – 6

• Cardamom pods – 5

• Cinnamon – 2-inch stick

• Star anise – 1

• Mace – 1 strand

• Black peppercorns – 1 tsp

For the Rice

• Basmati rice – 4 cups

• Water – as required

• Salt – 1 tbsp

• Saffron – 1 pinch (soaked in ¼ cup warm milk)

🍳 Step-by-Step Cooking Instructions

Step 1 – Marinate the Chicken

1. In a large bowl, mix chicken with yogurt, ginger-garlic paste, turmeric, red chili powder, coriander powder, garam masala, lemon juice, and salt.

2. Cover and refrigerate for at least 1–2 hours (overnight for best flavor).

Step 2 – Cook the Rice

1. Wash basmati rice thoroughly and soak for 30 minutes.

2. In a large pot, boil water with salt, add rice, and cook until 70% done.

3. Drain and keep aside.

Step 3 – Prepare the Mughlai Biryani Masala

1. Heat ghee and oil in a heavy-bottomed pan.

2. Add bay leaves, cloves, cardamom, cinnamon, star anise, mace, and black peppercorns. Sauté for 30 seconds.

3. Add sliced onions and fry until golden brown.

4. Add green chilies and chopped tomatoes; cook until soft.

5. Add marinated chicken and cook on medium heat until half done.

6. Mix in yogurt, mint, coriander leaves, cashew paste, and raisins. Cook until chicken is tender and the gravy thickens.

Step 4 – Layering the Biryani

1. In a large biryani pot, spread half the chicken gravy at the bottom.

2. Add half the rice, sprinkle saffron milk, and drizzle a little ghee.

3. Repeat with the remaining chicken gravy and rice, finishing with saffron milk and ghee.

Step 5 – Dum Cooking

1. Seal the pot with a tight-fitting lid or wheat dough.

2. Place on low heat for 20–25 minutes.

3. Turn off the flame and let it rest for 10 minutes before serving.

🥗 Serving Suggestions

• Serve Mughlai Biryani with cucumber raita, mirchi ka salan, or shahi korma.

• Pair with chilled lassi or buttermilk for a royal meal.

📊 Nutrition Facts (Per Serving – approx.)

💡 Tips for Perfect Mughlai Biryani

• Always use aged basmati rice for the best fragrance and texture.

• Soaking saffron in warm milk enhances both flavor and color.

• For a richer version, replace chicken with tender mutton and cook longer.

• Fry a few extra onions (birista) for garnishing to enhance the royal touch.

📍 Location & Origin

• Cuisine: North Indian – Mughlai Cuisine

• Place of Origin: Royal kitchens of the Mughal Empire (India, 16th–18th century)

• Cultural Significance:
  Mughlai Biryani is believed to have been introduced to India by the Mughal rulers, who brought Persian culinary techniques and merged them with Indian spices. This dish was served during royal feasts, often accompanied by rich curries, kebabs, and desserts.

Interesting Facts :-
This Authentic Mughlai Biryani Recipe brings the grandeur of royal Mughal kitchens to your dining table. With its delicate aroma, saffron-infused rice, succulent chicken, and rich cashew-based gravy, it’s a dish that celebrates tradition, flavor, and elegance. Perfect for feasts, festivals, or simply when you want to indulge in a royal treat.