Awadhi Biryani (North India)

Another variety of Biryani popular in India is Awadhi Biryani. Famous in Lucknow in India, this dish has roots from Persian families. Comparing to other forms of Biryanis, this one has a slightly different taste, and of course the procedure. Usually prepared with Chicken, you can try preparing the dish with Mutton or with vegetables.

Ingredients

Basmati Rice 2 cups

Chicken pieces 2 cups

Curd 1 cup

Onion 2 (sliced)

Garlic 2 teaspoons (paste)

Ginger 2 teaspoons (paste)

Green chili 2 teaspoons (paste)

Mint leaves 8 to 10

Corriender leaves 10 to 12

Lemon 1 small (juice)

Cumin powder 1 teaspoon

Coriander powder 1 teaspoon

Fenugreek seeds ½ teaspoon (powdered)

Nutmeg powder ½ teaspoon

Cardamom 1 teaspoon (seeds)

Cinnamon 3 to 4 (small sticks)

Cloves 3 to 4

Garam Masala 1 tablespoon

Chili powder 2 teaspoons

Pepper corns 4 to 6

Saffron 1 teaspoon

Salt to taste

Vegetable oil as required

Method §  Wash chicken pieces and marinate them with a paste of lemon juice, cumin powder, fenugreek powder, coriander powder, chili powder, and salt for 30 minutes. §  Boil water in a bowl with salt to your taste; add washed – drained rice and cook in high flame for 4 minutes; §   Remove half of the rice, rinse in cold water, drain, and keep aside; Cook the remaining rice for another 2 minutes, rinse in cold water, drain, and keep separately. §  Heat a frying pan with some vegetable oil and fry marinated chicken for 3 to 4 minutes and keep aside. §  In the same frying pan fry onions to golden yellow; add garam masala, ginger-garlic paste, green chili paste, mint leaves, coriander leaves and salt to taste; sauté for 1 minute in low flame; add fried chicken pieces and curd and cook well to a thick gravy. §  Now like Kerala Biryani, spread a layer of cooked chicken with gravy, then a layer of less cooked rice then another layer of cooked chicken with gravy, then a layer of more cooked rice, and finally a layer of remaining ingredients in a handi and bake for 30 to 40 minutes after closing the handi tight. §  Once cooked mix well and serve with Raita, and pudina chutney. §  Serving with thick curd is also a common practice.