Lucknowi Murg Biryani (Awadhi Chicken Biryani

• Meat

  • 1/2 kg Chicken

• Produce

  • 2 Bay leaf
  • 4 Black pepper corns, Whole
  • 3/4 tbsp Chilli, red powder
  • 5 Chillies, green
  • 1/4 cup Coriander
  • 2 tbsp Coriander, Powder
  • 1 Lemon
  • 1/4 cup Mint
  • 4 Onion
  • 2 Onions, fried

• Condiments

  • 3 tbsp Ginger-garlic paste

• Pasta & Grains

  • 500 g Basmati rice

• Baking & Spices

  • 2 Cardamom, black
  • 2 Cardamom pods
  • 1 Cinnamon stick
  • 4 Cloves
  • 1/2 tsp Mace
  • 1/2 tsp Nutmeg, Powder
  • 3 Saffron strands
  • 1 Salt
  • 1 Star anise
  • 1/2 tsp Turmeric

• Oils & Vinegars

  • 1 Oil

• Nuts & Seeds

  • 1/4 cup Coconut, fresh

• Dairy

  • 1 tbsp Cream, Fresh
  • 1 Ghee
  • 3/4 cup Hung yogurt
  • 1 tbsp Milk

• Liquids

  • 1 tbsp Kewra water

• Other

  • 1/4 cup Khuskhus , soaked in water
  • 1/2 tablespoon Shahi jeera

Found on archanaskitchen.com

Description

Ingredients

• 500 grams Basmati rice
• 1/2 kg Chicken , cut into medium pieces
• 4 Onion
• 3 tablespoons Ginger garlic paste
• 5 Green Chillies , slit (adjust according to your taste)
• 1/4 cup Mint Leaves (Pudina)
• 1/4 cup Coriander leaves (Dhania)
• 1/4 cup Fresh coconut , grated
• 1/4 cup Khuskhus , soaked in water
• 1 tablespoon Fresh cream
• 3/4 cup Hung Yogurt (Greek/ Thick Curd)
• 2 tablespoons Coriander Powder
• 3/4 tablespoon Red chilli powder
• 1/2 teaspoon Turmeric powder (Haldi)
• Salt , as required
• Cooking oil , as required
• Ghee , as required
• 1 Lemon
• Saffron strands , few
• 1 tablespoon Milk
• 1 tablespoon Kewra Water
• 2 Onions , fried/sauteed
• 2 Bay leaf (tej patta)
• 1 Cinnamon Stick
• 4 Cloves
• 4 Whole Black Pepper Corns
• 2 Cardamom pods
• 1 Star anise
• 2 Black cardamom (Badi Elaichi)
• 1/2 teaspoon Nutmeg powder , freshly pound
• 1/2 teaspoon Mace
• 1/2 tablespoon Shahi jeera

Directions

• To begin making the Lucknowi Murg Biryani recipe, wash rice till you get clear water and soak it for minimum 2 hrs before cooking.
• Wash chicken pieces nicely and then marinate them with curd, 1 teaspoon lemon juice, red chili powder, turmeric, coriander powder and some salt. Keep the chicken for marination about 45 minutes before cooking.
• Heat oil in a big wok or a handi and add all the whole spices mentioned above and allow them to crackle.
• Now add chopped onions and fry them till soft.
• Now add the ginger garlic paste and fry the mix till it becomes golden in colour.
• Add the green chilies and few leaves of mint and some coriander in it and fry well.
• Once the oil starts leaving the sides, pour in the marinaded chicken along with the left marinade mix and mix nicely.
• Keep the flame high. You may see the curd leaving water from sides. Fry the mix till the water evaporates completely. Keep stirring in between.
• When the chicken mix starts getting thick, add grounded coconut, khuskhus paste (soaked khus khus grounded into a paste) and fresh cream into it. Mix properly till everything incorporates well.
• Adjust salt and check.
• Give a stir and close the lid. Simmer the gas flame and let the chicken cook till it gets tender.
• Once the chicken is fully cooked, you will see oil oozing out from the sides. Turn off the gas and keep the yakhni aside.
• Meanwhile proceed to cook the rice. In a large vessel heat water double the quantity of rice. Add 1 teaspoon lemon juice in it and some oil.
• As soon as the water is hot, add the soaked rice and allow it to cook in high flame. Add salt to the rice and let it cook till its 80% done.
• Drain the water and pass the rice through a colander. Spread it on a large tray, so that it doesnt get sticky.
• The next step is to assemble for dum. Heat a broad base flat iron tawa on gas and place a large handi on it.
• Add some curd in the base of the handi to prevent the yakhni from sticking.
• Layer the chicken mix (yakhni) equally on the base and add a spoon full of ghee here and there.
• Now add the rice on top and garnish it with ghee, saffron soaked milk, mint, coriander, lemon juice, kewra water and some nuts if you wish.
• Seal the handi with aluminium foil and cover it with the lid with something heavy placed over it.
• Allow the biryani to be on dum for around 30 minutes.
• Remove the foil from one side and mix the biryani well (do this carefully as the rice may break here).
• Serve Lucknowi Murg Biryani with Burani Raita, Beetroot Raita or any other raita of your choice to enjoy this lip smacking dish.