Awadh Ki Biryani

The Non vegetarian recipes of Awadh are influenced from the Nawabs of Awadh, who were rulers of the Persian origin and settled in India. The dishes were always rich in nuts, saffron, spices and ghee. With time, the Persian rulers, just like the Mughals developed liking for chilies and a few other spices in India and developed new flavors and dishes. In modern times, the famous Awadhi Murgh Musallam, kebabs and Biryani are a gift from those ancient times.

Awadhi recipes are not only different from Hyderabadi cuisine but also different from the Lucknowi cuisine. Very few people understand that Awadh and Lucknow could be names of the same region, even then the recipes are very different. Awadhi recipes are more ancient and depict the flavors from Persia more than the Lucknowi cuisine.

One thing that holds a very distinct flavor, is the idea of using whole spices, as opposed to the use of a ready made masala. The masala used in Awadh Biryani has to be grounded just before you start cooking, to keep the flavor and fragrance intact. The original Lucknow Biryani does not require you to grind the spices, they keep it whole.

The Awadh Biryani can also be made in Vegetarian style and hopefully, I will try it soon and post it as well.

Print Recipe

Awadh Ki Biryani

Chicken Biryani made in Awadhi flavors.

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Cuisine

Indian, Mughlai

Prep Time

10 minutes

Cook Time

30 minutes

Passive Time

1.5 hours

Servings

people MetricUS Imperial

Ingredients

• 1 No. Cinnamon stick small
• 4 No. cloves
• 1 tsp Cumin seeds
• 1 tsp Fennel seeds
• 3 tsp Coriander seeds
• 1/2 tsp Black whole pepper
• 3 No. Macis
• 1 No. Black Cardamom Badi elaichi
• 4 No. Green cardamom
• 2 Lbs Chicken [with bones] cut to small or medium size
• 4.5 cups Long grain Basmati Rice
• 2 TBLSP Ginger garlic paste
• 1 tsp Turmeric Powder
• 1 tsp Red chili powder
• 2 TBLSP Cashew nut paste
• 1/2 cup Yoghurt
• 3 tsp Salt more or less according to your choice
• 2 No. Star Anise
• 3 tsp Ghee
• 1/4 cup olive oil
• 2 cups milk
• 1/2 tsp saffron strands
• 8 No. Green chilies sliced
• 1/2 cup Coriander leaves chopped

Cuisine Indian, Mughlai Prep Time 10 minutes Cook Time 30 minutes Passive Time 1.5 hours Servings people MetricUS Imperial Ingredients 1 No. Cinnamon stick small 4 No. cloves 1 tsp Cumin seeds 1 tsp Fennel seeds 3 tsp Coriander seeds 1/2 tsp Black whole pepper 3 No. Macis 1 No. Black Cardamom Badi elaichi 4 No. Green cardamom 2 Lbs Chicken [with bones] cut to small or medium size 4.5 cups Long grain Basmati Rice 2 TBLSP Ginger garlic paste 1 tsp Turmeric Powder 1 tsp Red chili powder 2 TBLSP Cashew nut paste 1/2 cup Yoghurt 3 tsp Salt more or less according to your choice 2 No. Star Anise 3 tsp Ghee 1/4 cup olive oil 2 cups milk 1/2 tsp saffron strands 8 No. Green chilies sliced 1/2 cup Coriander leaves chopped

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Instructions

1. Prepare garam masala: Dry roast all the spices, Cinnamon stick, cloves, Cumin seeds, fennel seeds, Balck Cardamom, Green cardamom, Coriander seeds, Macis and black pepper. Once they are roasted, transfer them to a masala grinder and grind them finely.
2. Wash and clean the chicken. Add ginger-garlic paste, turmeric and chilli powder. Then add cashew nut paste, garam masala, curd and whisk it.

   
3. Cover it with the lid and put it in the refrigerator for an hour. Before starting to prepare, take the meat out and let it come to room temperature and season with salt.

   
4. Add oil to a pan and add the onions. Cook till they turn brown. Take out 2 TBLSP out for garnishing later, leaving the rest in the pan.

   
5. Transfer the marinated chicken to the pan. Stir and cook the meat for a few minutes. Cover with the lid and simmer it for another half an hour.

   
6. Cover with the lid and simmer it for another half an hour. pour milk and little saffron. Add the coriander leaves and green chilies too.

   
7. Cook for about 20 mins, till chicken is cooked.

   
8. Boil 10 cups of water with 1 tsp of oil and a few coriander leaves. Once boiled, add the soaked rice and boil till rice is 70% done.

   
9. Now layer the chicken yakhni with cooked rice. Add half rice in bottom, add Yakhni on top and then the left half rice. If there is any oil left in the pan after yakhni, add it on the rice. Pour the ghee [melted] over the rice . Add the brown onions we kept aside. cover with a cotton cloth and then a lid. Keep it in the preheated oven at 350 F for 30-35 minutes. Serve hot with dalcha or Raita.

   

Recipe Notes

• Salt is added later coz the salt brings out the moisture from other ingredients, therefore its added just before we start cooking the yakhni and not during marination.