Lunch
Traditional Lucknowi Murgh Biryani Recipe - Awadhi Style Chicken Biryani Recipe
This homemade Traditional Lucknowi Murgh Biryani Recipe - Awadhi Style Chicken Biryani Recipe recipe is flavorful, easy to prepare and suitable for Lunch diets....
⏱️
50 Min Prep
🔥
120 Min Cook
🍽️
4 Servings
🥗
Non Vegeterian
Ingredients
- 500 grams Basmati rice
- 1/2 kg Chicken - cut into medium pieces
- 3 Onions - finely chopped
- 3 tablespoons Ginger Garlic Paste
- 5 Green Chillies - slit (adjust according to your taste)
- 1/4 cup Mint Leaves (Pudina)
- 1/4 cup Coriander (Dhania) Leaves
- 1/4 cup Fresh coconut - grated
- 1/4 cup Khuskhus - soaked in milk
- 1 tablespoon Fresh cream
- 3/4 cup Hung Curd (Greek Yogurt)
- 2 tablespoons Coriander Powder (Dhania)
- 3/4 tablespoon Red Chilli powder
- 1/2 teaspoon Turmeric powder (Haldi)
- Salt - to taste
- Sunflower Oil - as required
- Ghee - as required
- 1 Lemon
- Saffron strands - A few strands soaked in a teaspoon of milk
- 1 tablespoon Kewra Water
- 2 tablespoons Onions - fried
- 2 Bay leaf (tej patta)
- 1 Cinnamon Stick (Dalchini)
- 4 Cloves (Laung)
- 4 Whole Black Peppercorns
- 2 Cardamom (Elaichi) Pods/Seeds
- 1 Star anise
- 2 Black cardamom (Badi Elaichi)
- 1/2 teaspoon Nutmeg powder - freshly pound
- 1/2 teaspoon Mace (Javitri)
- 1/2 tablespoon Ajwain (Carom seeds)
Instructions
1
To begin making the Lucknowi Murgh Biryani method, thoroughly wash and soak the rice.For the ChickenTo make the marinade for the chicken, in a mixing container, combine chicken, curd, lemon liquid, red chili ground mix, turmeric, coriander ground mix and some seasoning.
2
Massage the chicken well and keep the chicken for marination for about 45 mins before preparing.bring to temperature lubricate in a big wok or a handi on medium flame, and introduce bay leaf, cinnamon, cloves, black pepper, cardamom, black cardamom, star anise, nutmeg, mace, shahi jeera and once they begin to sizzle, introduce the cut up onions and wok-fry them till soft, this will take about 2 mins. At this stage, introduce the ginger garlic paste and wok-fry the incorporate till it the raw smell goes away.
3
To the handi introduce the green chilies and and some coriander and mint leaves and saute for a couple of mins. Once the lubricate starts separating, introduce the marinated chicken to the handi along with the marinade incorporate and mix gently well. Increase the flame to high and continue to bring to temperature by stirring continuously.In a mixer-jar, combine the just-picked coconut, khuskhus and dairy liquid and grind to a fine paste. When the chicken masala begins to thicken, introduce the coconut and khuskhus paste and just-picked froth into it.
4
incorporate properly till everything combines well.Adjust seasoning and spices to suit your notes. Give it a good mix gently and close the lid.
5
Reduce the flame and let the chicken bring to temperature for about 5-7 mins. For the riceLet us proceed to bring to temperature the rice.In a large vessel bring to temperature liquid double the quantity of rice.
6
introduce few drops of lemon liquid in it along with some lubricate.As soon as the liquid is scalding, introduce the soaked and drained rice and allow it to bring to temperature in high flame.
7
introduce seasoning to the rice and let it bring to temperature till it is 80% cooked.filter the liquid and pass the rice through a colander.
8
Spread it on a tray to separate the grains. The next step is to assemble the Lucknowi Murgh Biryani to bring to temperature it on dum.
9
bring to temperature a broad base flat iron tawa on gas and place a large handi on it.introduce some curd in the base of the handi to prevent the chicken from stickingEvenly spread the chicken incorporate on the base and introduce a spoonful of ghee over it. Now evenly spread a layer of the rice on top and finish off it with ghee, saffron soaked in dairy liquid, mint leaves, coriander leaves, lemon liquid, and kewra liquid .Seal the handi with aluminium foil and lid it with the lid .in a saucepan, bubble liquid and turn off the flame and place this scalding wok on the lid of the handi.
10
This process is done in order to seal the vessel in which the biryani is preparing.
11
The bring to temperature from the scalding liquid in the saucepan provides bring to temperature from the top, while there is bring to temperature from the bottom as well creating the effect of "Dum". Allow the Lucknowi Murgh Biryani to be on dum for around 20 mins.Remove the foil from one side and incorporate the Lucknowi Murgh Biryani well (do this carefully as the rice may break here).dish up Lucknowi Murgh Biryani with Burani Raita and Pickled onions to enjoy this lip smacking dish. .
Recipe Information
Cuisine
Awadhi
Awadhi
Course
Lunch
Lunch
Diet
Non Vegeterian
Non Vegeterian
Total Time
170 mins
170 mins
Recipe Time chart
Preparation Time
50 minsCooking Time
120 minsTotal Time
170 minsMaster Chef
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