Moradabadi Chicken Biryani is one the famous taste of biryani in Delhi, where ever you go or in which ever area you enter, Moradabadi Chicken Biryani shops are always found. One cannot stay away from the aroma of this biryani prepared at every corner of the area in the Delhi.

Moradabadi Chicken Biryani is the dish which people love to eat this biryani, which is very light nd still full of spices and colorful rice. If you get a chance to make the same style biryani, nobody would miss this chance. So let’s try out this.



  • 800 gms Chicken
  • 5 tbsp Ghee
  • 2 ½ cups Basmati rice, washed and soaked for ½ an hr
  • 1 Cup yoghurt
  • 1 tbsp Black Pepper
  • 3 tbsp Coriander seeds
  • 12 Green Cardamom pods
  • 2 Black Cardamom pods
  • 1 tbsp Cumin seeds
  • 3 tbsp. Fennel seeds
  • 12 cloves
  • 3 Bay leaves
  • 4 Cinnamon stick
  • 2 Mace
  • Garam masala powder
  • 2 Onions, medium size
  • 1-inch Ginger, roughly crushed
  • 5-6 Green chilies, slit
  • Garlic- 5 cloves, roughly crushed
  • 5-6 Mint leaves
  • ½ tsp. Food color (Orange)
  • 1 tbsp Ginger and Garlic paste
  • ½ tsp. Saffron
  • Rose water or Kevra
  • 4 cups boiling water
  • Salt to taste

Don’t miss: Darbari Chicken Recipe


Add chicken, boiling water, whole spices- 1 onion cut in 4 pieces, crushed ginger and garlic in the pressure cooker and set that on medium flame. Cover the cooker with lid tightly. Cook this in pressure for 1 whistle or till the chicken is half done. You can use your normal pan also to cook the chicken, whatever is comfortable for you.

Then release the pressure from the cooker and open the lid, now separate the chicken pieces from the broth, You might notice some spices stuck to the chicken pieces, by all means, remove them if you like or you can leave them as it is.

Drain the broth through a sieve and keep it aside. Discard the whole spices as their job is done.

Preparing the Biryani

Now heat the cooker on a medium flame and add 2 tablespoon ghee, 1 bay leaf and fry for about 30 seconds, add the sliced onion and fry till they are slightly dark brown. Remove and separate the half of fried onion and keep aside on a paper towel for the garnish later on.

Now add ginger garlic paste to the cooker and sauté for 3-4 minutes and then add green chilies and garam masala. Now add plain yogurt (Add water in necessary) and cook this for another 5 minutes on slow flame.

Add the cooked chicken and salt, stir well and let the chicken and the masala cook together for 5 minutes.

Now add the at least 2/12 cup of broth and soaked /drained basmati rice, and ever so gently. stir the rice through the broth and the chicken. Now check the salt, add more if needed.

Now cover the lid and cook till it is cooked. Open the lid and Put the leftover ghee, 2 tbsp. Mix Rose water or kevra and food color and add it to the rice.

Transfer the biryani in a serving dish and garnish with Garam masala powder, Mint leaves, Saffron and fried onions.

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