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Mughal Chicken

  • 3 lbs. skinless bone-in chicken pieces
  • 1/2 cup vegetable, corn or olive oil
  • 3 cups sliced onions
  • 1/4 cup halved cashews (optional)
  • 1/4 cup raisins
  • 2 Tbsp. finely chopped fresh ginger or 1 Tbsp.ginger powder
  • 2 Tbsp. minced fresh garlic or 1 Tbsp.garlic powder
  • 3 fresh green cayenne or serrano chilies, slit lengthwise
  • 2 tsp. salt
  • 3 Tbsp Spice 'N Flavor Biriyani Masala
  • 1 cup plain yogurt
  • 1/2 cup chopped coriander (cilantro) leaves (optional)
  • 1/4 cup chopped mint leaves
  • 3 Tbsp. butter or ghee
  • 3 cups basmati rice, washed and drained
  • 1/2 tsp. saffron
  • 1/4 cup hot milk or water ( if using saffron)
  • 4 hard-boiled eggs, peeled and halved


Rub over chicken pieces 1 Tbsp. Spice 'N Flavor Biriyani Masala and refrigerate, covered, 1 hour.

In a medium pan or pot (non-stick is ideal) heat oil over moderate heat and fry onions, stirring, until golden brown, 5 to 7 mins.

Remove onions with a slotted spoon and transfer to paper towels to drain.

In same oil fry cashews and raisins, stirring, until lightly browned, 3 to 4 mins., and transfer with slotted spoon to paper towels to drain.

In a bowl mix together remaining 2 Tbsp. Masala, 1/2 fried onions, 1/4 cup water, ginger, garlic and chilies.

In a large pan or pot (non-stick is ideal) heat 2 Tbsp. oil, saute mixture, stirring, until liquid has evaporated, about 3 mins.

Add chicken and 1 tsp. salt and saute, stirring, 5 mins. Add 1 cup water and simmer, covered, until chicken is tender, about 15 mins.

Stir in yogurt and 1 Tbsp. each of mint and coriander and simmer 5 mins. Add salt to taste and remove from heat.

In a medium pot (non-stick is ideal) melt butter or heat ghee over moderate heat.Add rice and 1 tsp. salt and saute, stirring, 3 mins.

Add 6 cups water to rice and bring to a boil. reduce heat and simmer, uncovered, 6 to 8 mins., or just until water is no longer visible on surface of rice.

Preheat oven to 300 F. Mix saffron with hot milk or water and sprinkle over rice.

Remove rice from heat and let stand, covered, 10 mins. to allow rice to steam. Fluff rice with a fork.

Fill a thick-bottomed large casserole dish with alternating layers of rice, remaining fried onions (reserving 1 Tbsp. for garnish), and chicken with gravy. Cover casserole tightly and bake 30 mins.

Garnish casserole with reserved fried onions, remaining mint, coriander, fried cashews, raisins, and eggs.


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