Luckhnawi chicken Biryani. 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 delicious, flavored with spices, herbs, nuts, plant extracts and saffron. The city of Lucknow is popular for the Awadhi foods like Seekh kabab, Shami kabab, Murgh musallam, Shahi korma and Biryani.
Awadhi chicken biryani recipe with step by step photos & a recipe video."Lucknowi biryani" is also known as "Awadhi Biryani".
Earlier, Lucknow was the capital of the Awadh region, controlled by the Delhi Sultanate, and later the Mughal Empire & Nawabs of Awadh.
Lucknowi cuisine or Awadhi cuisine is an amalgamation of both Mughlai & Nawabi cuisine.
You can have Luckhnawi chicken Biryani using 31 ingredients and 28 steps. Here is how you achieve it.
Ingredients of Luckhnawi chicken Biryani
- Prepare 1 kg of Basmati rice Long grain.
- Prepare 1 kg of Chicken cut into medium pieces.
- It's 6 of large onions.
- You need 4 tablespoon of Ginger paste.
- Prepare 4 tablespoon of garlic paste.
- It's 8 of green chilli slit.
- It's 1/2 cup of mint.
- You need 1/2 cup of coriander leaves.
- You need 2 tablespoon of cream Malai Full.
- It's 1 cup of curd Thick.
- You need 4 tablespoon of coriander powder.
- It's 1 tablespoon of chilli powder Red.
- You need 1/2 teaspoon of turmeric.
- It's as needed of Salt.
- It's 1 cup of Oil.
- Prepare 4 tablespoon of ghee.
- Prepare 2 of lemon.
- You need 1 pinch of saffron.
- Prepare 1 tablespoon of Milk.
- It's 1 tablespoon of kewra water.
- Prepare 1 cup of onions Fried.
- Prepare 4 of Bay Leaves.
- Prepare 2 inch of cinnamon.
- You need 6 of Cloves.
- You need 6 of black pepper corns.
- Prepare 4 of cardamom Green.
- Prepare 4 of cardamom Black.
- It's 2 of star Anise.
- You need 1/2 of nutmeg crushed.
- It's 1 teaspoon of mace.
- Prepare 1 tablespoon of Shah jeera.
How to make Lucknowi Murgh Biryani Recipe - Awadhi Style Chicken Biryani. To begin making the Lucknowi Murgh Biryani recipe, thoroughly wash and soak the rice. To make the marinade for the chicken, in a mixing bowl, combine chicken, curd, lemon juice, red chili powder, turmeric, coriander powder and some salt. Take out the chicken pieces and retain the stock to cook the rice.
Luckhnawi chicken Biryani step by step
- Wash rice nicely and soak for minimum 2 hrs..
- Wash chicken pieces nicely and then marinate them with curd, 1 tsp lemon juice, red chilli powder, turmeric, coriander powder and some salt..
- Keep the chicken marinade for about 45 mins..
- Heat oil in a big wok or a handi and add all the whole spices mentioned and allow them to crackle..
- Now add chopped onions and fry them till soft..
- Next add the ginger garlic paste and fry the mix till it becomes golden in colour..
- Add the green chilies and few leaves of mint and some coriander in it and fry well..
- Once the oil starts leaving the sides, pour in the marinaded chicken along with the left over marinade mix and mix nicely..
- Keep the flame high. You may see the curd leaving water from sides..
- Fry the mix till the water evaporates completely. Keep stirring in between..
- When the chicken mix starts getting thick, add fresh cream into it..
- Mix properly till everything incorporates well. Adjust salt and check..
- Give a stir and close the lid. Simmer the gas flame and let the chicken cook till it gets tender..
- Once the chicken is fully cooked, turn off the gas..
- How to cook rice In a large vessel heat water double the quantity of rice..
- Add 1 tsp lemon juice in it and some oil (1tbsp)..
- As soon as the water is hot, add the soaked rice and allow it to cook in high flame..
- Add salt to the rice and let it cook till it's 80% done..
- Drain the water and pass the rice through a colander..
- Spread it on a large tray, so that it doesn't get sticky..
- Assembling/Layering for Dum Heat a broad base flat iron tawa on gas and place a large handi on it..
- Add some curd in the base of the handi to prevent the yakhni from sticking..
- Layer the chicken mix equally on the base and add a spoon full of ghee here and there..
- Now add the rice on top and garnish it with ghee, saffron soaked milk, mint, coriander, lemon juice, kewra water and some nuts if you wish..
- Seal the handi with aluminium foil and cover it with the lid with something heavy placed over it..
- Allow the biryani to be on dum for around 30 mins..
- Remove the foil from one side and mix the biryani well..
- Serve hot with raita and salad..
For the masala grind the remaining onions, ginger and garlic with cumin seeds, nutmeg, cloves, green cardamoms and black cardamoms. Heat oil and sauté the ground masala till fat begins to separate. Lucknowi Chicken Biryani Lucknowi Murg Chicken biryani, cooked in a sealed Handi, infuses the flavours properly and lets the dish breathe in its own fragrance and juices to make it more flavourful. Savour the taste of BBK's special Lucknowi grounded spices in tender and marinated chicken pieces with long grained Daawat basmati rice and fried onion. The rice grains turn out well.