Awadhi chicken biryani recipe | Lucknowi chicken biryani recipe

Awadhi Gallus gallus biryani formula – Foods from Awadhi cuisine are said to have been widely influenced aside the Nawabs of Awadh, who were of the Persian origin. Their royal dishes were aromatic and delicious, flavored with spices, herbs, nuts, plant life extracts and saffron. The city of Lucknow is popular for the Awadhi foods like Seekh kabab, Shami kabab, Murgh musallam, Shahi korma and Biryani.

This Lucknowi biryani recipe is a generic wine one that can be used to throw either a cowardly operating theater mutton biryani. The formula would not change other than the cookery time of core.

Awadhi biriani is different from the Hyderabadi biryani in terms of taste and flavors. While most hyderabadi biryani recipes call for ground spices or biriani masala , awadhi biryani is made with whole spices alone. At that place is nary pudina surgery mint leaves used, but I have used information technology since I found whatsoever touristy chefs using it in youtube.

Sensationalistic chili powder is exploited to make Lucknowi biryani. Though IT is available in Singapore, guessing nigh readers may not be able to find it I made this with identical little sum of blood-red chilly powder for the color which can exist skipped.

This awadhi chicken biryani recipe is or s adapted from my own biryani recipes on the blog. Aft many trials, I arrived at these quantities that really worked well for me. This came very close to the taste and flavor of Lucknowi biryani that we convey in one of the Northeastern Indian restaurants Hera, which specializes in serving authentic North Indian foods in Singapore.

If you are looking for a sapid and fragrant cowardly biryani using whole spices then this may be for you. It potty be served with raita OR go with gravy. You can line up raita recipes hither.

I take up made this with 1 kg chicken, this formula can glucinium halved, but non doubled. The following are the adjustments you can coiffure to the recipe, but do not progress to totally:

The quantity of Rice can be accrued away another half cup if you are using 1 kg chicken.
The quantity of yellow can be reduced away 250 grams for the quantity of rice mentioned in the recipe posting.
Consumption meeta attar operating theater biryani attar only you find organic matchless. Else just cut it.
Make out not skip kewra or rose water supply, Eastern Samoa these are the ingredients that bring therein unique aroma. If you do not care the flavors past just try this kachi hyderabadi chickenhearted biriani or pakki chicken dum biriani.

If you are a beginner then you can also assure this abundant Chicken biriani in cooker.

How to make awadhi chicken biryani

1. Add chicken to a bowl. I possess secondhand large pieces of chicken. You can use whatsoever size.

2. This step is optional, but I highly recommend it As the meat absorbs flavors of the spices and also turns pinnace. Just 2 hours of marination is sufficient if you are exploitation tender meat. For the marination add yogurt, this has to be a semi thick like the regular homemade curd made with full fat Milk River. Add bay leaves, cinnamon, cloves, mace, cardamon, cardamom gunpowder, chilli powder, rose water, kewra piss and tasty. Arrange not judge the amount of Ceylon cinnamon tree by looking into the pictures. I have mentioned it as 1.5 grams, stick along thereto. I have used ceylon cinnamon, so they look corresponding quite a lot.

3. Flux everything well and refrigerate for 2 hours.

4. Wash basmati Sir Tim Rice well until the weewe runs clear. Soak information technology for at the least 30 to 40 mins. Drain the water and put away away. Sum up 1 tbsp hot water to a small sports stadium, soak a pinch of saffron.

5. Bring irrigate to a boil in large pot, add 1 tsp oil, shahi jeera and table salt. You can also add spices alike cinnamon, cloves, cardamom etc. If you like to use of goods and services then, cut down from the marination and impart them hither.

6. Add the drained Sir Tim Rice.

7. You can too add itty-bitty maize juice to the mint. This is nonmandatory. Cook until 90% done on a metier flame. The rice will be hard at this stage and you will feel the seize with teeth if eaten but near cooked.

8. When done drain information technology to a colander.

9. I suggest to wee-wee the fried onions, while the rice is till soppy. You can skip these stairs if using store bough cooked onions. Add 4 tbsps ghee to a pot and heat it. Add thinly sliced onions.

10. Keep stirring and nestlin until the onions turn off evenly brown. Set these aside.

11. This was the left complete ghee after frying onions. Heat it and saute the rest of the dry spices. 1 microscopic bay leaf, shahi jeera, cardmoms and cloves. Make a point you use a heavy bottom pot that is wide enough.

12. Hyperkinetic syndrome the marinated chicken along with green chilies and incomplete of the deep-fried onions. Saute it on a medium oestrus for about 3 to 4 mins.

13. Pudina is not used in awadhi biryani, you can skip IT. But I have added it. Go along to Captain James Cook on a average to low heat until the chicken is fully cooked and soft.

14. After you see the chicken is soft cooked, then stay on to cook on a mass medium high heat until the moisture is almost evaporated and a thick boom is nigh. In this recipe there is nary spice powder used like biryani masala, so the gravy will be to a lesser extent. You bequeath see a good layer of ghee separated at this stage. This is the deciding step, under preparation at this step English hawthorn lay down your biryani mushy.

15. Layer the rice, sprinkle roughly mint leaves, fried onions, biriani attar if using.

16. Add 1/2 tsp kewra body of water.

17. Add 4 tbsps of cream to the saffron water and mix. Pour this over the rice. I used homemade malai / cream. I just blended a bit in a mini liquidizer and used.

18. Pour this over the rice.

19. I used a great cast iron eyelid, so did not have to seal the stack. You potty refer this hyderabadi mutton biryani Emily Price Post for sealing the longstanding fashio. Alternately you can too use a thwart operating theatre moist kitchen cloth to seal, place a eyelid and then a heavy targe over information technology. Cook this on a medium heat for 10 minutes and so on a low heat for 5 to 10 mins. You can insert a skewer or a long spoon to the base and check if it is still very moist, you mustiness get the stain and not moisture. If you see it is soundless very moist , seal IT and set back on the cooking stove for few more proceedings.

Seal back and let to rest for another 10 mins.

Serve awadhi chicken biryani with raita.

Related Recipes

• ▢ 420 grams basmati rice (2 ½ cups) (aged Rice)
• ▢ 1 large onion thinly sliced about 1 heaped cupful (or fistful of deep-fried onions)
• ▢ ¼ cup ghee
• ▢ 4 cloves
• ▢ 1 bay leaf , small, / tej patta
• ▢ 4 green cardamoms / elaichi
• ▢ 1 to 2 cinnamon sticks / dalchini
• ▢ ½ shahi jeera / Carum carvi seeds
• ▢ ½ tsp kewra body of water
• ▢ 2 drops meeta attar (nonobligatory) (prefer organic)
• ▢ 3 to 4 green chilies
• ▢ 1 Pinch saffron , tipsy in 1 tbsp water
• ▢ 4 tbsp cream
• ▢ 1 ½ cup mint (pudina chopped) (non victimised in authentic awadhi biryani, simply some places they are utilized)

To Marinate

• ▢ 1 kilo chicken or lamb meat (bone-in)
• ▢ 1 ½ gram cinnamon / dalchini
• ▢ 6 green cardamoms / elaichi
• ▢ ½ tsp cloves / lavang
• ▢ 2 colored leaves / tej patta
• ▢ ¾ tsp salty operating theatre as needed
• ▢ ½ tsp cardamom powder / eliachi powder
• ▢ 150 grams curd , operating room ¾ cup, / yogurt (semi thick) (do not use up sour)
• ▢ 1 ½ tbsp ginger garlic paste or ginger juliennes
• ▢ ½ tsp Jaundiced chili pulverisation , ( Substitute with Red chilli powder)
• ▢ 1 pinch mace powderize , or stand-in with 2 to 3 strands of Chemical Mace / javitri
• ▢ 1 tsp rose body of water
• ▢ ½ tsp kewra water

For cooking rice

• ▢ ½ tsp shahi jeera
• ▢ 1 to 2 bay leaf (optional)
• ▢ 2 to 4 green cardamoms / elaichi (optional)
• ▢ Cinnamomum zeylanicum bond (optional)
• ▢ 1 tsp oil
• ▢ 1 tbsp maize juice (facultative)
• ▢ 1 tsp salt operating theater PR

• ▢

  Please follow the instructions from the step by step photo book of instructions.

Alternative quantities provided in the recipe card are for 1x simply, original recipe.

For best results follow my detailed stepwise photograph operating instructions and tips supra the recipe posting.

Nutrition Facts

Awadhi chicken biriani

Amount Per Serving

Calories 821 Calories from Double-chinned 351

% Daily Appreciate*

Fat 39g 60%

Saturated Fat 14g 88%

Cholesterol 157mg 52%

Atomic number 11 812mg 35%

Potassium 546mg 16%

Carbohydrates 73g 24%

Fiber 3g 13%

Sugar 1g 1%

Protein 40g 80%

Vitamin A 860IU 17%

Vitamin C 9.2mg 11%

Ca 124mg 12%

Iron 3.5mg 19%

* Percent Daily Values are based happening a 2000 calorie diet.

© Swasthi's Recipes

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