This regal dish, Mughlai biryani is fit for a king and was probably eaten by many too. This recipe combines ingredients typical in the Mughlai style of cooking—it's a perfect one-dish meal for when you have company. Mughlai Biryani is a recipe for Non-Veg Lovers & is known for its richness & wonderful aroma highlighted in the use of exotic Spices It tastes simply delicious & spicy with full of irresistible flavors. In this recipe, the rice is flavored with exotic spices, combined with youghurt and cooked carefully with the marinated chicken Here goes the traditional Mughlai style Biryani recipe yet, So easy ! Try it – U’ll love it..:)


  • 1/2 Kilo Chicken/ Mutton , Washed and Drained

  • 2 Cups Basmati Rice , Soaked and Drained

  • 3 Onion , Medium-sized , Sliced

  • 2 Tomato , Medium-sized , Chopped

  • 2 Teaspoons Garlic Paste

  • 2 Teaspoons Ginger Paste

  • 2 Teaspoons Cumin Seeds

  • 2 Teaspoons Coriander Powder

  • 1/2 Teaspoon Black Pepper Powder

  • 1 Teaspoon Masala Biryani

  • 1/4 Teaspoon Cardamom Green

  • 1/4 Teaspoon Nutmeg

  • 1/2 Teaspoon Turmeric Powder

  • 2 Teaspoons Red Chilli Powder

  • 2 Cloves

  • 2 Teaspoons Almonds , Crushed

  • 1 Cinnamon Stick

  • 1/2 Cup Yogurt

  • 2 Green chillies , Chopped

  • 2 Tablespoons Ghee

  • 1 Pinch Saffron Food Color or

  • Coriander Mint Leaves Few and , Chopped

  • as required Water

  • Oil , for frying

  • To Taste Salt


  • Take a medium bowl and add yogurt, ginger-garlic paste, chili powder, nutmeg, salt, black pepper powder, coriander powder,                almonds and biryani masala in it and mix well to make marinate. 

  • The chicken into the paste and keep it aside for an hour.

  • Heat oil in a large -bottomed pan, add cumin seeds, cloves, cardamom and cinnamon. Now add onion, mint leaves and green chilies.

  • Cook on low flame until turns to golden brown then add tomato and saute for couple of minutes. 

  • Now add marinated chicken in that pan and toss well. Pour 2 cups of water or more(if needed) in pan. Mix well and adjust salt and      seasoning. Keep cooking. 

  • Add soaked rice and ghee in pan. Covered pan and keep stirring over a medium flame till the rice and chicken both are cooked            properly. 

  • Uncovered the pan, sprinkle with saffron or food color and coriander leaves and cook for another minute. Turn off the heat

       Serve hot with green chutney and raita