It is typically prepared with a unique combination of chicken pieces with rice, green chilli, pepper powder, Garam Masala, hung curd (which is the thick form of Desi yogurt), ginger-garlic paste, cloves, cinnamon, bay leaves, cardamom, mace, nutmeg,  coriander, fennel, cumin, caraway, salt, lemon juice, and a small amount of oil. Muradabadi Biryani is traditionally prepared Kachchi-style. Those who do not appreciate the difference between Kachchi and Pakki styles of cooking Biryani should understand that in Kachchi style, the marinated meat and rice are cooked together in a sealed Haandi over a slow flame, while in the Pakki style, the meat is marinated for a lesser time and is almost cooked independently, while the rice is semi cooked and then both are then arranged in layers and steamed together, with above spices. Remarkably, the food colour is added towards the end of cooking, in order to make the preparation, additionally visually appealing. After cooking, the Biryani is then garnished with fried onions prior to serving. The long-grain rice is used in Moradabadi Biryani, as a typical feature, and it does not leave even a hint of oil for the taste buds and is often relished with a condiment of garlic & red chilli chutney (generally, of a thin consistency), very unlike, the robust blend of spices in Hyderabadi biryani, which is deeply swayed by South Indian style of cooking.