Noor Mahali Biryani is one of the oldest biryani recipes that has survived to the present day. Dating back nearly 400 years, this recipe is documented in Nuskha-e-Shahjahani, a culinary manuscript from the era of Mughal Emperor Shah Jahan. 📜 Recipe - • Cooking Ingredients Ghee — ½ cup Onions — 2, sliced Marinated chicken — 1 kg Cinnamon — 2–3 small sticks Green cardamom — 6–7 Cloves — 3–4 Shahi zeera / Cumin seeds — 1 tbsp Fresh coriander — 1 handful Boiled rice — 1 kg Food colour — As needed Fresh coriander — For garnish • Marination Chicken/Mutton — 1 kg Ginger water — 1 cup Salt — 1 tbsp Yogurt (Dahi) — 1½ cups • Rice Preparation Rice — 1 kg Add these whole spices to the boiling water: Black pepper — A few whole grains Cardamom — 4–5 Green chillies — 1–2 Star anise (Badiyan) — 1 Bay leaves (Tez patta) — 1–2 Boil the rice with these spices. Drain the rice once cooked. • Cooking Process Heat ½ cup ghee in a cooking pot or handi. Add 2 sliced onions and fry until golden brown. Add 1 kg marinated chicken and mix well. Add the whole spices: cinnamon (2–3 small sticks), green cardamom (6–7), cloves (3–4) and shahi zeera / cumin seeds (1 tbsp). Add 1 handful of fresh coriander and cook until the chicken is tender and the masala is cooked through. Add the boiled rice over the chicken masala. Sprinkle food colour over the rice. Garnish with a little fresh coriander. Cover and cook on dum until the biryani is ready. 👉 For Complete Method & Story - Watch Full Video on Youtube. DM for preorder of Book (The Story of Biryani) #Birya#Biryanit#TheStoryofBiryania#BiryaniHistoryM#NoorMahaliBiryanimeZaiqa - @maqamezaiqa