Name: Awadhi Chicken Biryani.. recipe by Zeenath Fathima at BetterButter
Prep time: 120 min
Cook time: 35 min
Total time: 155 min
Yield: 6
Ingredients: Chicken 1 1/2 kg; Basmati rice 1 kg; FOR THE CHICKEN MARINATION ::; Ginger garlic paste 3 tbsp (preferably fresh); Chilli Powder 2 tbsp; Cumin powder 1 tbsp; coriander powder 1 tbsp; Whole green chillies 4 to 5; Lemon juice 2 tbsp; Yogurt 400 gm; Coriander leaves chopped a handful; Whole spices like cardamom pods 3; Cinnamon sticks 2; Caraway seeds 1 tsp; Bay leaves 2 to 3; Onions deep fried and crushed 2 to 3; Oil 3/4 cup; Salt 3 tbsp; FOR COOKING RICE:; Whole spices cinnamon sticks 2 to 3; Cardamom pods 3 to 4; Mace crushed slightly 2 to 3 nos; Salt 3 tbsp; Caraway seeds 1 tsp; Mint and coriander leaves chopped few each

ABOUT Awadhi Chicken Biryani.. RECIPE

As the name goes, it's a very lazeez rice preparation made in the Nawabi city. It has a strong aroma and flavor 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 yogurt in it. Thus it is an awesome biryani dish originating from this beautiful city of Nawabs, grandeur and splendor par excellence.

Ingredients Serving: 6

Chicken 1 1/2 kg
Basmati rice 1 kg
FOR THE CHICKEN MARINATION ::
Ginger garlic paste 3 tbsp (preferably fresh)
Chilli Powder 2 tbsp
Cumin powder 1 tbsp
coriander powder 1 tbsp
Whole green chillies 4 to 5
Lemon juice 2 tbsp
Yogurt 400 gm
Coriander leaves chopped a handful
Whole spices like cardamom pods 3
Cinnamon sticks 2
Caraway seeds 1 tsp
Bay leaves 2 to 3
Onions deep fried and crushed 2 to 3
Oil 3/4 cup
Salt 3 tbsp
FOR COOKING RICE:
Whole spices cinnamon sticks 2 to 3
Cardamom pods 3 to 4
Mace crushed slightly 2 to 3 nos
Salt 3 tbsp
Caraway seeds 1 tsp
Mint and coriander leaves chopped few each

Instructions

Soak rice for 20 minutes. Boil it until 50% cooked along with the ingredients mentioned under cooking it.
Drain and keep aside.
Deep fry the onions in enough oil and keep aside.
Use this 3/4 cup of this oil only in chicken marination after it is cooled.
Marinate the chicken with all the ingredients listed under it and set aside for minimum 2 hours.
After the stipulated time, cook the chicken on medium heat well covered.
Oil starts floating on top and thus It is done in about 20 to 25 mins.
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.
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.
Heat should be low and leave it on undisturbed for a good 20 mins
Do not open the lid while it is on dum.
Serve hot in layers with simple onion raita.
Serve garnished with mint, coriander leaves and fried onions.

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