Awadhi Biryani
Introduction to Awadhi Biryani
Awadhi Biryani is a celebrated dish from the Awadh region, which corresponds to present-day Lucknow, India. This biryani is renowned for its unique cooking style and flavorful taste, drawing influence from Persian culinary techniques brought to India during the Mughal era. Unlike its spicier counterparts, the Awadhi Biryani is distinguished by its use of aromatic saffron, rose water, and slow-cooked marinated meats, offering a subtle yet complex flavor profile.
Ingredients
- Basmati Rice - 2 cups
- Chicken - 1 kg, cut into pieces
- Yogurt - 1 cup
- Onion - 3 large, thinly sliced
- Ginger Paste - 2 tablespoons
- Garlic Paste - 2 tablespoons
- Saffron - a pinch, soaked in warm milk
- Rose Water - 1 tablespoon
- Ghee - 4 tablespoons
- Bay Leaf - 2
- Cinnamon - 1 stick
- Cloves - 5
- Green Cardamom - 5
- Black Peppercorns – 1 teaspoon
- Coriander Powder - 1 teaspoon
- Cumin Powder - 1 teaspoon
- Red Chili Powder - 1 teaspoon
- Turmeric - 1/2 teaspoon
- Salt - to taste
- Fresh Cilantro - for garnish
- Fried Onions - 1/2 cup
- Lemon juice - 1 tablespoon
Preparation
Step 1: Marinating the Chicken
Firstly, ensure the chicken pieces are well cleaned. In a large bowl, combine the chicken, yogurt, ginger paste, garlic paste, coriander powder, cumin powder, red chili powder, turmeric, and salt to taste. Mix thoroughly, ensuring each piece of chicken is evenly coated. Cover, and let it marinate in the refrigerator for at least 2 hours to allow the flavors to penetrate deep into the meat.
Step 2: Preparing the Rice
Rinse the basmati rice under cold water until the water runs clear. This removes excess starch and prevents clumping. Soak the basmati rice for 30 minutes. In a large pot, bring water to a boil, adding a pinch of salt and 1 tablespoon of ghee. Add the soaked basmati rice, and cook until it is 70% done. Drain excess water and set the rice aside.
Cooking Process
Step 3: Cooking the Chicken
In a large heavy-bottomed pan, heat the remaining ghee. Add the bay leaves, cinnamon stick, cloves, green cardamom, and black peppercorns. Sauté until they release their aroma. Add the onions and fry them until golden brown. Add the marinated chicken and cook on medium heat until the chicken is tender and fully cooked.
Step 4: Assembling the Biryani
In the same heavy-bottomed pan now containing the cooked chicken, spread half of the partially cooked basmati rice over the chicken. Sprinkle half the soaked saffron, rose water, fried onions, and fresh cilantro. Repeat the layers with the remaining rice, saffron, rose water, fried onions, and cilantro.
Step 5: Dum Cooking
Seal the pan with a tight-fitting lid. Cook on low heat for about 25-30 minutes to allow the flavors to meld together. Optionally, you can place the pan on a heated tawa (griddle) to ensure even heat distribution, preventing any direct heat from burning the bottom. Use a cooking timer to track the time accurately.
Serving Awadhi Biryani
Once done, gently fluff the Awadhi Biryani with a fork, ensuring the chicken and rice are well mixed. Serve hot, garnished with more fried onions and fresh cilantro. Enjoy with a side of raita or a fresh salad, and savor the royal flavors of this exquisite dish.