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Awadhi chicken biryani recipe - Foods from Awadhi cuisine are said to have been widely influenced by the Nawabs of Awadh, who were of the Persian origin. Their royal dishes were aromatic and. Easy to make Awadhi Chicken Biryani recipe by Sanjeev Kapoor Log on to www.daawat.com for more!
Awadhi chicken biryani is one of the most popular of current trending meals in the world. It's appreciated by millions daily. It is simple, it is fast, it tastes delicious. Awadhi chicken biryani is something which I have loved my entire life. They're fine and they look fantastic.
To get started with this particular recipe, we must prepare a few ingredients. You can have awadhi chicken biryani using 12 ingredients and 4 steps. Here is how you cook that.
Ingredients needed to serve Awadhi chicken biryani:
- 1.25 cup basmati rice soaked for 30 min
- 350 gm chicken
- 1 tbsp ginger garlic paste
- 2 tbsp curd for marinate 2 tbsp curd for dum process
- 1 tsp turmeric powder 1.5 tsp red chilli powder Salt to taste
- 1 bay leaf 2 green cardamom 2 black cardamom 4 cloves
- 5-6 pepper corns 1 tsp mace 1/2 cup coconut grated
- 1/2 cup poppy seed paste 1/2 cup cream. 1 cup mint leaves
- 1 cup coriander leaves 3 medium onion sliced
- fried golden 4 slit green chillies 1 cup milk with 2 strands
- Saffron.
- Ghee Rose water 1 tsp 1 tbsp lime juice
The primary ingredient for this Awadhi mutton biryani is of course mutton, which is lamb. Awadhi chicken is a delicious chicken recipe from the culinary treasures of the Awadhi cuisine. Awadhi cuisine has a distinction of its own. This biryani is quite popular in Lucknow and is also known as Lucknow Biryani or Lucknowi Biryani.
Directions to cook Awadhi chicken biryani:
- Marinate the chicken with curd ginger garlic paste and turmeric, red chilli powder salt and lime juice for 2 hours
- In a pan heat oil and ghee. Add the whole spices. Add the onion. Fry till soft. Add some ginger garlic paste, fry till raw smell goes off. Add few mint and coriander leaves. Add the slit chillies. Now the marinated chicken along with the marinade. Mix well. Cook for 10 min on medium flame till oil separates. Mix. Lower the heat add grated coconut, poppy seed paste and cream.. mix well. Cover and cook for 20 min. Add little water if needed. Keep this yakhni aside.
- In meanwhile boil double the water that of the soaked rice. Once it starts boiling, add the soaked rice. Add salt. Mix well and cook till 80%. Drain the water and spread the rice over a plate so they dont stick.
- Now assembling for dum process. - Place a tava over low heat. Place a handi over it. Spread 2 tbsp curd into the base so the masala wont stick. Now layer the chicken mix evenly. Add 1 tbsp ghee over it. Now layer the rice evenly. Add mint leaves, coriander leaves, fried onions, saffron milk and ghee and rose water. Cover with lid and seal it using atta dough. Cook for 30 min over low flame. - - Open the seal. Mix gently and serve hot.
Awadhi biryani Is also called as Lucknowi biryani. After getting a lot of requests for Awadhi biryani, I am finally sharing my vegetarian version. I first learned the Awadhi style of cooking in my home. Lucknowi Mutton Biryani Recipe or the Awadhi Biryani. An absolutely delicious recipe cooked with flavorful spices in Dum Pukht method.
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