Awadhi Chicken Biryani.. | How to make Awadhi Chicken Biryani..

By Zeenath Amaanullah  |  13th Apr 2017  |  
4.7 from 3 reviews Rate It!
  • Awadhi Chicken Biryani.., How to make Awadhi Chicken Biryani..
Awadhi Chicken Biryani..by Zeenath Amaanullah
  • Prep Time

    2

    Hours
  • Cook Time

    35

    mins
  • Serves

    6

    People

70

3

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.

Awadhi Chicken Biryani.. is a delicious dish which is enjoyed by the people of every age group. The recipe by Zeenath Amaanullah teaches how to make Awadhi Chicken Biryani.. step by step in detail. This makes it easy to cook Awadhi Chicken Biryani.. in your kitchen at home. This recipe can be served to 6 people. You can find this dish at most restaurants and you can also prepare Awadhi Chicken Biryani.. at home. This amazing and mouthwatering Awadhi Chicken Biryani.. takes 120 minutes for the preparation and 35 minutes for cooking. The aroma of this Awadhi Chicken Biryani.. is so tempting that makes you want to eat it. When you want to prepare something very tasty and delicious for special occasion then Awadhi Chicken Biryani.. is a good option for you. The flavour of Awadhi Chicken Biryani.. is palatable and you will enjoy each and every bite of this. Try this Awadhi Chicken Biryani.. and impress your family and friends.

Awadhi Chicken Biryani..

Ingredients to make Awadhi Chicken Biryani..

  • 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

How to make Awadhi Chicken Biryani..

  1. Soak rice for 20 minutes. Boil it until 50% cooked along with the ingredients mentioned under cooking it.
  2. Drain and keep aside.
  3. Deep fry the onions in enough oil and keep aside.
  4. Use this 3/4 cup of this oil only in chicken marination after it is cooled.
  5. Marinate the chicken with all the ingredients listed under it and set aside for minimum 2 hours.
  6. After the stipulated time, cook the chicken on medium heat well covered.
  7. Oil starts floating on top and thus It is done in about 20 to 25 mins.
  8. Now take a wide vessel, it is time to dum (slow steam heat) the biryani.
  9. Arrange the cooked chicken at the bottom followed by the rice and then the chicken and so on.
  10. Finally garnish the biryani with the ingredients listed under it.
  11. 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.
  12. Heat should be low and leave it on undisturbed for a good 20 mins
  13. Do not open the lid while it is on dum.
  14. Serve hot in layers with simple onion raita.
  15. Serve garnished with mint, coriander leaves and fried onions.

Reviews for Awadhi Chicken Biryani.. (3)

Yasmeen Ahmeda year ago

:heart::heart::heart::heart::heart:
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Ankit Kumar Guptaa year ago

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sana Tungekara year ago

Superb recipe and explanation
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