The Story Behind Muradabadi Biryani

Legend has it that Mumtaz Mahal—the muse behind India’s iconic symbol of love, the Taj Mahal—played a part in the origins of this famed biryani. During a visit to the Mughal army barracks in Moradabad, she was reportedly troubled by the harsh conditions and the poor diet of the soldiers. Determined to improve their nourishment, she instructed the royal cooks to create a wholesome dish combining rice and meat. Thus, the biryani was said to have been born.

History records that Moradabad was established in 1625 and named after Murad Baksh, son of Mughal Emperor Shah Jahan. Given the timeline, it’s easy to imagine that the recipe for Muradabadi Biryani might be closely linked to the original version crafted under Queen Mumtaz Mahal’s watchful eye.

What sets Muradabadi Biryani apart is its simplicity—it’s low on spices but rich in flavor.

Introduction 

Let me take you on a flavorful journey to the bustling streets of Muradabad, where the air is thick with the enticing aroma of spices, and every corner promises a new culinary delight. The first time I tasted Muradabadi Chicken Biryani, it was nothing short of a revelation. Tender, succulent chicken paired with fragrant, fluffy rice and a delicate balance of spices—all coming together in perfect harmony. It left a lasting impression on my palate, one I won't soon forget.

Now, let’s dive into the heart of this culinary treasure—Muradabadi Chicken Biryani. Originating from the vibrant street food culture of Muradabad, this dish is celebrated for its bold yet balanced flavors. Unlike other biryanis, it emphasizes simplicity while delivering rich, unforgettable taste. Every bite captures the essence of Uttar Pradesh’s rich culinary heritage, blending tradition with a touch of local ingenuity.

"Now, the moment we’ve all been waiting for—let’s dive into the recipe!"

For Chicken Marination

• 1 kg Chicken leg (thighs & drumsticks) चिकन
• 1 heaped tbsp Green chili pickle, हरी मिर्च का अचार
• 3-4 heaped tbsp Curd, beaten, दही
• 1 tbsp Ginger Garlic paste, अदरक लहसुन का पेस्ट
• Salt to taste, नमक स्वादअनुसार
• 2 tbsp Oil, तेल
• 5-6 no. Green chillies (less spicy & roughly chopped) हरी मिर्च
• 1 tbsp Tender Coriander stems, finely chopped, धनिये के डंठल

For Muradabadi Biryani

• ⅓ cup Oil, तेल
• 3 no. medium Onions, sliced, प्याज
• 1 heaped tbsp Cumin seeds, जीरा
• ½ tbsp Black peppercorns, काली मिर्च के दाने
• 1 no. Mace, जावित्री
• 5-6 no. Green cardamom, हरी इलायची
• 2 no. Black cardamom, बड़ी इलायची
• 5-6 no. Cloves, लौंग
• 3 no. Bay leaf, तेज पत्ता
• Marinated Chicken, मैरीनेटेड चिकन
• 3-4 cups Warm water, गुन गुना पानी
• Salt to taste, नमक स्वादअनुसार
• 4 cups Sella basmati rice (soaked for 30 minutes) सेला बासमती चावल
• 1 tbsp Saffron water, केसर का पानी

Process

For Chicken Marination

• In a bowl, add chicken leg, green chili pickle, curd, ginger garlic paste, salt to taste, oil, green chillies, tender coriander stems and mix it well.
• Keep it aside to marinate for 10-15 minutes.

For Muradabadi Biryani

• In a handi, add oil, once it’s hot, add onions and saute it for a minute until golden in color.
• Add cumin seeds, black peppercorns, mace, green cardamom, black cardamom, cloves, bay leaf and saute it well.
• Add marinated chicken and cook it for a while, add warm water, salt to taste and give it a quick boil.
• Add soaked sella basmati rice, cover it with the lid and cook it for 8-10 minutes until cooked well.
• Turn off the flames and keep it aside to rest for a while.
• Add saffron water and gently open the biryani.
• Transfer it to a serving dish, garnish it with coriander sprig and fried onions.

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Give it a try now and enjoy the taste of tradition without the hassle!