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Awadhi Murgh Biryani
Awadhi Murgh Biryani

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We hope you got insight from reading it, now let’s go back to awadhi murgh biryani recipe. To cook awadhi murgh biryani you only need 43 ingredients and 12 steps. Here is how you cook that.

The ingredients needed to cook Awadhi Murgh Biryani:
  1. Provide 3 cups long grained basmati rice
  2. Prepare 500 grams chicken
  3. Use 1 onion thinly sliced
  4. Prepare 10-12 whole cashews
  5. Use 10 raisins
  6. You need For the marination :
  7. Take 1 tsp ginger paste
  8. Provide 1 tsp garlic paste
  9. Get 1 tsp red chilli powder
  10. Prepare 2 tsp biryani masala powder
  11. Provide 1/2 tsp turmeric
  12. You need 2 tbsp fresh cream
  13. Use 1/2 cup yogurt
  14. Provide 1/2 lemon
  15. Use 4 broken green chillies
  16. Provide 2 tbsp chopped coriander
  17. Prepare 2 tbsp hand torn mint leaves
  18. Prepare To taste Salt
  19. Use For the yakhni:
  20. Take 3 each of cardaman, cloves
  21. Provide 2 inch cinnamon
  22. Get 1 javitri / mace
  23. Get 1 tsp shahi jeera
  24. Take leaves Few bay
  25. Take 2 onion sliced
  26. Use 1 tsp ginger paste
  27. Get 1 tsp garlic paste
  28. You need 1/2 cup milk
  29. You need 8-12 saffron strands
  30. Take Other requirement :
  31. Prepare 1 tsp Kewra jal
  32. You need As required Coriander
  33. Provide As required Mint
  34. You need 1 Lemon wedges
  35. Get 1 Tomatoe flowers for garnish
  36. You need As needed Ghee
  37. Get As needed Oil
  38. Use Spices potli :
  39. Use 3 each of cardamon, cloves
  40. You need 1/2 tsp pepper corns
  41. You need 1 inch cinnamon stick
  42. Get 1 tsp ghee
  43. Provide 1 tsp salt
Steps to make Awadhi Murgh Biryani:
  1. Wash and Soak the rice for half an hour. Add sufficient water with the spices potli,ghee and salt.Cook till 80 percent done. Drain and keep aside. Spread on a wide plate.
  2. Marinate chicken with all ingredients mentioned overnight or for at least 1 to 2 hours hour.
  3. Deep fry the sliced onion till brown and crisp. Drain on a tissue. Soak the saffron in milk.
  4. Heat each of oil and ghee in a biryani pot. Add the whole spices. Saute for few seconds. Add the nuts and raisins and saute.
  5. Add ginger paste and garlic paste and saute further till raw smell goes away.
  6. Now add the marinated chicken. Cook covered till juices are released. Now cook open till it thickens a bit
  7. Add water. Check for seasoning and adjust the salt and spice if required.cover and simmer for 10 minutes.now switch off. Remove all the gravy and chicken leaving some at the bottom if the vessel.
  8. Start layering. Add a part of rice over the base. Spread some onion crisp,some coriander and some hand torn mint leaves.
  9. Now spread some chicken with the yakhni all over. Repeat with rice layer,onion crisps,coriander and mint. Make another such layering.
  10. Complete the layering. Finally top with remaining onion crisps, mint,coriander, saffron milk, ghee, drops if kewra water all over,some lemon juice. Cover and leave on slow heat for 15 minutes. Place the biryani pot over a flat tawa and keep on gas. This will avoid any kind of burning at the base.
  11. Leave it covered till serving. Add finely chopped onions to whisked curd.Season with salt. Serve the delicious awadhi murgh biryani with onion raita.
  12. To serve layer the top layer of saffron coloured rice in a glass. Press few chicken pieces on it as second layer. Now add another layer of rice and invert on a plate. Garnish with mint leaves,onion crisps,lemon wedges,tomato flowers.

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