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Sultan Nawab ki Avadhi Biryani with Salan n Creamy Raita

May-31-2017
Neetu Suri
40 minutes
Prep Time
60 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Sultan Nawab ki Avadhi Biryani with Salan n Creamy Raita RECIPE

Aromas of Kevra, rose water, nutmeg and cinnamon powder along with Avadhi chicken n dry fruits makes it Aromatically and Irresistibly Delicious Biryani

Recipe Tags

  • Non-veg
  • Easy
  • Festive
  • Awadhi
  • Shallow fry
  • Stir fry
  • Pressure Cook
  • Boiling
  • Frying
  • Sauteeing
  • Main Dish
  • Egg Free

Ingredients Serving: 4

  1. A) Biryani
  2. 250 gms Basmati Rice
  3. 1 cup sliced Onions
  4. Handful kharra masala
  5. 2 big spoons Desi ghee
  6. 1 tbsp Shahi Jeera
  7. 1/2 tsp Kevra water
  8. 1 lemon Juice
  9. Pinch of saffron in 1 tbsp milk
  10. 2 tbsp cream
  11. Handful Mint leaves
  12. Green chillies
  13. Soaked raisins
  14. Handful Cashews
  15. Silver paper/varak
  16. B) Marinade chicken
  17. 750 gms chicken with bone
  18. Handful kharra masala
  19. Salt
  20. 1/4 tsp cinnamon powder
  21. 1/4 cup thick curd
  22. 1 tsp Chilli Powder
  23. 1 tbsp ginger garlic paste
  24. 1/4 javitri powder
  25. 1 tsp rose water
  26. 1/4 tsp Kevra water
  27. C) SALAN
  28. oil 2 tbsp
  29. 1 tbsp coconut powder
  30. 1 tbsp sesame seeds
  31. 1 Tbsp Peanuts
  32. 2 green chilly
  33. Handful Coriander and mint chopped
  34. 2 tbsp tamarind juice
  35. 4 ripe tomatoes
  36. 1 Onion
  37. 1/4 tsp Turmeric
  38. 1/2 tsp Cumin powder
  39. 1 tbsp Chilly powder
  40. 1 tsp Coriander powder
  41. 2 twigs of Curry leaves
  42. 1 tbsp ginger garlic paste
  43. 2 Red chilly
  44. 1 tsp cumin seeds
  45. 1 tsp methi seeds
  46. 1/2 tsp mustard seeds
  47. Salt to taste

Instructions

  1. A) Biryani
  2. Marinate chicken with all the marinade ingredients.
  3. Refrigerate covered for minimum 30 minutes upto 4 hours.
  4. Wash rice well many times till water is clear. Soak for 30 minutes.
  5. Soak saffron in milk.
  6. Bring water to a boil in open pan.
  7. Add Shahi jeera, salt, lemon juice, oil, and a handful khara masalas.
  8. Add strained rice and cook till 80% done.
  9. Check by pressing in finger
  10. Drain water and keep them fluffed in colander.
  11. While rice being cooked, I always start parallel cooking by saute brown onions, saute cashews, soaking raisin and keep them aside
  12. In a deghi Handi, add ghee and khara masalas.
  13. Add marinade chicken, green chilli and half brown onions
  14. Cook for 8-10 minutes till oil floats.
  15. Add mint leaves, and cover till chicken is almost cooked.
  16. We are not adding extra water
  17. Open the lid and let the gravy turn thick and glazed around chicken.
  18. Over the layer of chicken at bottom, spread rice.
  19. Add fried onions, mint leaves, raisins, saute cashews.
  20. Kevra water and saffron mixed with cream.
  21. Now seal the mouth of Handi with moist kitchen towel.
  22. Layer the mouth with Aata and cover with foil or tight lid with weight over the top so that steam doesn't escape.
  23. Let it cook in dum for 8-10 min.
  24. Close flame. Let it rest for more 8 to 10 minutes.
  25. Open and top it with silver varak.
  26. Serve it with Salan and Creamy Raita.
  27. B) SALAN
  28. Dry roast peanuts, followed by sesame seeds, then add coconut powder.
  29. Saute and blend them with some water to form a paste.
  30. Heat oil in a pan, add mustard, cumin seeds, red chilly, methi seeds.
  31. Once crackle, add sliced onions, salt, curry leaves, cook this till onions are golden in colour, add ginger garlic paste, roast.
  32. Add turmeric, red chilly powder, cumin powder, coriander powder, green chilly, add peanut paste and water.
  33. Simmer on low flame for 30 minutes, then add chopped coriander, chopped mint, add tamarind juice, salt.
  34. Let it come to boil, add big chunks of tomato.
  35. Cover and cook for 5 minutes, then serve this hot with Biryani.

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