Awadhi Chicken Biryani
- 2
- 30
- 30min
- 30min
Awadhi biryani is different from Hyderabadi biryani in terms of taste and flavour. While most Hyderabadi biryani recipes calls for ground spices or biryani masala, Awadhi biryani is made with whole spices alone. There is no pudina or mint leaves used. But I have incorporated it because the popular chefs use it in their recipes.
Quick Info
-
Cuisine
Indian -
Course
Main Course
Ingredients
Other Ingredients
To Marinate
For Cooking Rice:
Cooking Steps
Preparation
Step 1 :
Add chicken to a large bowl.
Step 2 :
Add the curd, bay leaves, cinnamon, cloves, mace, cardamoms, cardamom powder, chilli powder, rose water, kewra water and salt.
Step 3 :
Mix well and refrigerate for two hours.
Step 4 :
Wash the rice well until the water runs clear. Soak it for at least 30 to 40 minutes. Drain the water and keep asid
Step 5 :
Bring water to boil in a large pot. Add 1 tbsp. of oil, shahi jeera and salt. You can also add all other spices.
Step 6 :
Add the drained rice.
Step 7 :
You can also add lemon juice to the pot. This is optional. Cook until 90% done on a medium flame.
Step 8 :
When done, drain it in a colander.
Step 9 :
While the rice is boiling, you can make the fried onions by adding 4 tbsp. ghee to the pot and fry till golden brown.
Step 10 :
Set aside the fried onions.
Step 11 :
With the leftover ghee, fry the dry spices - 1 bay leaf, shahi jeera, cardamoms and cloves. Make sure you use the heavy bottomed pot.
Step 12 :
Add the marinated chicken along with green chilli and fried onions. Sauté it on medium heat for about 3 to 4 minutes.
Step 13 :
Add pudina leaves and cook until the chicken is tender and soft.
Step 14 :
After you see the chicken turns soft, continue to cook on a medium heat or until the moisture is absorbed and thick gravy is remained. You will see a good layer of ghee separated at this stage. This is the crucial step.
Step 15 :
Layer the rice, sprinkle some mint leaves, fried onion and biryani attar if used.
Step 16 :
Add 1/2 tsp of kewra water.
Step 17 :
Add the cream to the saffron water, mix well and pour over the rice.
Step 18 :
Pour this over the rice.
Step 19 :
Use a heavy cast iron lid and you can seal it with the dough of any kind like maida or wheat dough. Put the pot back on the stove for another 20 minutes on a low flame. Switch off the flame and allow it to rest for 10 minutes.
Step 20 :
Open the seal and serve it with raitha.
Quick Info
Cuisine
Course
Shop Ingredients
Awadhi Chicken Biryani
- Serving is calculated as per the quantity mentioned in the recipe.
- Increase in servings might impact the cooking time. Please refer to the recipe for serving and time to cook details.
- Serving is calculated as per the quantity mentioned in the recipe.
- Increase in servings might impact the cooking time. Please refer to the recipe for serving and time to cook details.
- Serving is calculated as per the quantity mentioned in the recipe.
- Increase in servings might impact the cooking time. Please refer to the recipe for serving and time to cook details.
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