Explore the delicious world of Awadhi Chicken Biryani Recipe! This simple recipe brings together tender chicken and fragrant rice in a burst of flavors. With easy steps and common ingredients, you can recreate the magic of this traditional dish at home. Get ready to savor the delightful taste of Awadhi cuisine without any fuss. Let’s make cooking a joyous and flavorful experience!
Table of Contents
Awadhi Chicken Biryani Recipe Ingredients:
- 2 cups basmati rice
- 500g chicken, cut into pieces
- 1 cup yogurt
- 2 large onions, thinly sliced
- 3 tomatoes, chopped
- 1/4 cup ghee
- 1/4 cup oil
- 2 teaspoons ginger-garlic paste
- 1 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon biryani masala
- 1/2 cup chopped mint leaves
- 1/2 cup chopped coriander leaves
- Salt to taste
- Whole spices (bay leaves, cloves, cardamom, cinnamon)
- Saffron strands soaked in warm milk
- Fried onions for garnish
Awadhi Chicken Biryani Recipe Instructions:
- Rinse basmati rice and soak it in water for 30 minutes. Cook the rice until it’s 70% cooked. Drain and set aside.
- In a large pan, heat ghee and oil. Add sliced onions and fry until golden brown. Remove half for garnishing.
- Add ginger-garlic paste to the pan and sauté until the raw smell disappears. Add tomatoes and cook until they are soft.
- Add chicken pieces, red chili powder, turmeric powder, biryani masala, and salt. Cook until the chicken is partially cooked.
- Mix in yogurt, mint leaves, and coriander leaves. Cook until the chicken is tender and the masala thickens.
- In a separate pot, layer half of the partially cooked rice, followed by the chicken masala. Repeat the layers, ending with a layer of rice on top.
- Drizzle saffron-soaked milk over the rice. Sprinkle fried onions and some ghee.
- Cover the pot tightly with a lid and cook on low heat for about 20-25 minutes until the rice is fully cooked and flavors meld.
- Allow the biryani to rest for a few minutes before serving.
Also Read: Cook Restaurant Style Butter Chicken In 20 Mins: Delicious Butter Chicken Recipe To Cook At Home
Awadhi Chicken Biryani Recipe Tips:
- Quality Ingredients: Use good quality basmati rice, fresh chicken, and aromatic spices to enhance the flavor of your biryani.
- Marination: Marinate the chicken in yogurt and spices for at least 2 hours or overnight. This enhances the taste and tenderness of the chicken.
- Layering: Ensure even layering of rice and chicken for a balanced flavor in every bite. Add a few drops of kewra water or rose water for a subtle fragrance.
- Frying Onions: Fry the onions until they are golden brown. This adds a rich flavor to the biryani. Keep an eye on them, as they can quickly go from golden to burnt.
- Cooking Rice: Cook the rice only until 70% done to avoid overcooking during the final dum (slow cooking) process. Add a pinch of salt and a few drops of lemon juice while cooking the rice for better texture.
Awadhi Chicken Biryani Recipe FAQs
Q1: Can I use boneless chicken instead of bone-in chicken for Awadhi Chicken Biryani?
Yes, you can use boneless chicken if you prefer. Adjust the cooking time accordingly, as boneless chicken tends to cook faster.
Q2: Is it necessary to soak the basmati rice before cooking?
Soaking rice helps it cook evenly and ensures a better texture. It also reduces the cooking time. Aim for at least 30 minutes of soaking.
Q3: Can I substitute ghee with another cooking oil?
While ghee adds richness, you can use a combination of oil and butter if you don’t have ghee. Adjust the proportions based on your taste preference.
Q4: What can I use if I don’t have biryani masala?
If biryani masala is unavailable, you can make a simple substitute by combining ground cumin, coriander, garam masala, and a pinch of cinnamon.
Q5: How do I prevent the rice from sticking together?
Ensure that you drain the soaked rice thoroughly before cooking. Additionally, adding a few drops of oil to the boiling water while cooking the rice can help prevent sticking.
Q6: Can I make Awadhi Chicken Biryani without a traditional handi (pot)?
Yes, you can use a heavy-bottomed pan with a tight-fitting lid if you don’t have a handi. The key is to ensure a good seal during the dum cooking process.
Q7: Can I make this biryani less spicy?
Certainly! Adjust the quantity of red chili powder and biryani masala to suit your spice preference. You can also add a bit of yoghurt to mellow your spice.
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