Awadh Ki Biryani
Chicken Biryani made in Awadhi flavors.
Servings Prep Time
8people 10minutes
Cook Time Passive Time
30minutes 1.5hours
Servings Prep Time
8people 10minutes
Cook Time Passive Time
30minutes 1.5hours
Ingredients
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.