Awadhi Chicken Biryani

Name: Awadhi Chicken Biryani
Total time: 3600 s
Yield: 6-7 servings
Cuisine: Indian
Ingredients: 1 kg Basmati Rice; 1 1/2 kg Chicken Bone-in; 3 tbsp Ginger garlic paste; 2 tbsp Red chilli powder; 1 tbsp Cumin powder; 1 tbsp Coriander powder; 4-5 Green Chillies slit; 2 tbsp Lemon juice; 400 gm Yoghurt; 1 bunch Coriander Leaves finely chopped; 1 bunch Mint Leaves chopped; 1/2 tsp Kewra water; Whole Spices -; 2-3 Cardamom pods; 2 Cinnamon sticks small; 1 tsp Caraway Seeds; 2-3 Bay Leaves; 3/4 cup Oil; 3 tbsp Salt; 3 Onions thinly sliced and fried and crushed; 10-12 Saffron strands in Milk; FOR COOKING RICE -; 2-3 Cardamom pods; 2 Cinnamon sticks small; 2-3 Mace slightly crushed; 1 tsp Caraway Seeds; 1/4 cup Coriander Leaves finely chopped; 1/4 cup Mint Leaves chopped; 2 tbsp Salt; 1 cup Milk

ZMA @zesty5

#eid2020
#cookpadindia
As the name goes, it's a very lazeez rice preparation made in the Nawabi city. It has a strong aroma and flavour of whole spices that are used to cook this. The Chicken which is marinated for at least 2 hours is also cooked in whole spices with just barely 3 ground masalas and the very secret to this beautiful aromatic Rice dish lies in the fact that it is basically cooked with whole spices. Also it does not use any Tomatoes, instead it has lots of Yoghurt in it. Thus it is an awesome Biryani dish originating from this beautiful city of Nawabs, grandeur and splendor par excellence.
Happy Eid Everyone! Eid Ul Fitr Mubaarak!

Enjoy Cooking with Zeen!

ZMA @zesty5

Enjoy Cooking with Zeen!

Saved

Ingredients

50-60 minutes

6-7 servings

1 kgBasmati Rice
1 1/2 kgChicken Bone-in
3 tbspGinger garlic paste
2 tbspRed chilli powder
1 tbspCumin powder
1 tbspCoriander powder
4-5Green Chillies slit
2 tbspLemon juice
400 gmYoghurt
1 bunchCoriander Leaves finely chopped
1 bunchMint Leaves chopped
1/2 tspKewra water
Whole Spices -
2-3Cardamom pods
2Cinnamon sticks small
1 tspCaraway Seeds
2-3Bay Leaves
3/4 cupOil
3 tbspSalt
3Onions thinly sliced and fried and crushed
10-12Saffron strands in Milk
FOR COOKING RICE -
2-3Cardamom pods
2Cinnamon sticks small
2-3Mace slightly crushed
1 tspCaraway Seeds
1/4 cupCoriander Leaves finely chopped
1/4 cupMint Leaves chopped
2 tbspSalt
For the garnish -
1 cupMilk
1/2 cupcooked Chicken gravy
1/4 cupSaffron soaked Milk
2 tbspchopped Coriander and Mint
2-3 tbspBirista (fried Onions)
1 tbspClarified Butter or Ghee

Saved

Steps

50-60 minutes

1

Soak rice for 20 minutes. Boil it until 80% cooked along with the ingredients mentioned under cooking it. Drain and keep aside. Deep fry the onions in enough oil and keep aside.
2

Use this oil only about 3/4 th cup in chicken marination after it is cooled. Marinate chicken with all the ingredients listed under it and set aside for minimum 2 hours. After the stipulated time, cook this marinated chicken on medium heat well covered. Also soak the saffron strands in milk for later use.
3

Cook until oil starts floating on top. It gets done in about 20 to 25 minutes. Remove some gravy from the cooked chicken in a bowl nearly about half a cup of it and reserve for the later use. Now take a wide vessel, it is time to dum (slow steam heat) the biryani. Arrange the cooked chicken at the bottom followed by the rice and then the chicken and so on.
4

Finally garnish the biryani with the ingredients listed under it. Cover it with an aluminium foil or place a clean towel on the vessel before covering it with the lid and place some heavy utensil on top of it so that the steam does not escape.
5

Heat should be low and leave it undisturbed for a good 20 minutes. Do not open the lid while it is on dum. Serve hot in layers with simple raita. Serve garnished with mint, coriander leaves and fried onions alongside any simple raita of one's own choice. Enjoy!

Saved

Cooksnaps

Saved

ZMA @zesty5

on May 23, 2020 21:18

Homemaker by choice and a passionate cook by heart. An aspiring cook who actually never knew anything about Cooking until i became a mother myself.With Motherhood came the responsibilities as well and this was the turning point in my life.I started to learn the ABC's of cooking, taking help from my mother and my MIL. And time just flew. I spread my wings higher and higher. With my love for excellence and innovation, i stepped into a world of homecooks with my exposure to Cookpad one fine day on the social media. And there was no looking back since then and i have not only shared recipes here on this wonderful platform but also have made some lovely friends as well. Today iam successful because of my hard work, dedication and loads of good wishes of my family and my kids in particular.