Murg Awadhi Biryani-Easy-to-make recipes by the in-house chefs of Mosaic and Evviva, Crowne Plaza, Pune

Murg Awadhi Biryani

Awadhi Biryani, also known as Lucknowi biryani was said to be influenced by the Nawabs of Awad, originating from Persia. Awad cuisine makes use of a lot of herbs, plant extracts, nuts and is flavoured with spices and saffron.

Ingredients:

500 gm Chicken (Skinless)

For Marination:

• 1 Tbsp Salt
• 1 Tbsp red Chili Powder
• 1/2 Tbsp Turmeric
• 1 Tbsp Coriander Powder
• 1 Tbsp Cumin Powder
• 2 Finely chopped Green Chilies.
• 4 Tbsp Fried brown Onions (Sliced and deep-fried till golden brown)
• 2 Tsp Freshly pound Garlic (can also use paste)
• 2 Tsp Freshly pound Ginger (can also use paste)
• 2 Cups of Curd
• 2 to 3 no Mace crushed by hand.

For Cooking the Chicken:

• 2 Bay leaves
• 7 Tbsp of Oil or Ghee
• 1 Stick Cinnamon
• 2 Cardamoms
• 4 Cloves
• 2-3 Black Cardamoms
• 1 Tbsp Coriander leaves
• 1 Tbsp Mint Leaves

For Cooking the Rice:

• 1kg Biryani Rice
• 6 Tbsp of Salt
• 2 Tsp Shahi Jeera
• 2 Star Anise

For Garnishing the Awadhi Biriyani:

• 3 Tbsp Milk mixed with saffron.
• 2 Tbsp coriander leaves
• 2 Tbsp mint leaves
• 5 tbsp of fried onion

Directions:

To marinate the chicken, take all ingredients of marination (mentioned above) in a bowl add chicken and mix well. Marinate the Biryani for a minimum of 2 hours.

Soak Basmati rice beforehand, at least for 1 hour. Boil sufficient water for the rice. Make sure you use good quality Basmati rice. Add Shahi Jeera, salt and star anise to the water followed by the rice.

Make sure you do not overcook the rice, we need to cook it only till it’s 50% done. Once half-done strain and set aside uncovered for the heat to escape.

For Cooking the chicken, heat oil or ghee in a kadhai or wok. Add all the whole garam masalas mentioned in the list “FOR COOKING THE CHICKEN”. Now add in the marinated chicken, mix well partially cover and let it cook for about 15-20 minutes on medium heat.

After 15 minutes, you will see the oil starts to separate and float on top. Turn of the heat add coriander and mint leaves and set aside covered for 10 minutes.

Time for Layering: Take a deep vessel, (Preferably with a tight lid) in which you can dum (slow steam heat) the Biryani. Apply some ghee at the bottom of the vessel. Add in the chicken first, spread evenly. Now add the half-cooked rice and spread evenly.

Garnish the layered biryani with ingredients mentioned in “FOR GARNISHING”.

Cover with a clean towel and place a heavy lid on top. If you do not have a heavy lid place some heavy object on top of the lid.

On very low heat let the biryani cook in its own steam for about 20 mins

When done, uncover and serve hot in layers.

Footnotes:

Use good quality Basmati rice, the flavour of any biryani partially comes from the rice used.

No tomatoes are used in Lucknow Biryani, that is why curd is used a lot.

You may add 1 tbsp of lime juice to the chicken, it’s optional only if you like tangy flavours

Lucknow’s do not use ground masalas, the whole garam masalas used is the secret to the flavours in this dish.