Lucknowi (Awadhi) Biriyani 2 Recipes Chicken & Mutton

Lucknowi (Awadhi) Biriyani (Chicken)
Recipe 01

Ingredients

For the Rice:

• 2 cups Basmati rice, soaked for 30 minutes
• 4-5 cups water
• 1 bay leaf
• 4-5 green cardamom pods
• 1 black cardamom pod
• 4-5 cloves
• 1-inch cinnamon stick
• 1-star anise
• 1 tablespoon ghee
• Salt, to taste

For the Chicken Marinade:

• 500g chicken, cut into pieces
• 1/2 cup yogurt
• 1 tablespoon ginger-garlic paste
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon garam masala powder
• 1/2 teaspoon black pepper powder
• Salt, to taste
• Juice of 1 lemon
• 1 tablespoon mustard oil

For the Biryani:

• 2 medium onions, thinly sliced
• 1/4 cup ghee
• 1/4 cup milk
• A pinch of saffron strands
• 1/4 cup fried onions (barista)
• 2 tablespoons fresh mint leaves, chopped
• 2 tablespoons fresh coriander leaves, chopped
• 1 teaspoon kewra water (screwpine essence)
• 1 teaspoon rose water
• 1/4 teaspoon garam masala powder

Instructions

1. Prepare the Rice:

• Boil water in a large pot. Add the bay leaf, green cardamom, black cardamom, cloves, cinnamon stick, star anise, ghee, and salt.
• Once the water boils, add the soaked rice and cook until it's 70-80% done. The rice should be firm and not fully cooked.
• Drain the rice and set it aside.

2. Marinate the Chicken:

• In a large bowl, mix the yogurt, ginger-garlic paste, turmeric powder, red chili powder, garam masala powder, black pepper powder, salt, lemon juice, and mustard oil.
• Add the chicken pieces to the marinade, ensuring they are well-coated. Cover and refrigerate for at least 2 hours (overnight is preferable for better flavor).

3. Cook the Chicken:

• Heat ghee in a large pan. Add the sliced onions and fry until golden brown.
• Remove half of the fried onions (barista) and set aside for garnishing.
• Add the marinated chicken to the remaining onions in the pan. Cook on medium heat until the chicken is fully cooked and the oil separates from the gravy.

4. Layer the Biryani:

• In a heavy-bottomed pot, layer half of the cooked rice. Top with the cooked chicken and its gravy.
• Sprinkle half of the mint leaves, coriander leaves, fried onions (barista), and a pinch of garam masala powder over the chicken.
• Add the remaining rice on top. Sprinkle the remaining mint leaves, coriander leaves, and fried onions.
• Warm the milk and add saffron strands to it. Pour the saffron milk over the rice.
• Drizzle kewra water, rose water, and the remaining ghee over the top layer.

5. Dum Cooking:

• Seal the pot with a tight-fitting lid. You can use the dough to seal the edges for a better dum effect.
• Cook on shallow heat for 25-30 minutes. You can place the pot on a tawa (griddle) to prevent direct heat.
• After cooking, let the biryani rest for 10 minutes before opening the lid.

6. Serve:

• Gently fluff the biryani with a fork, mixing the layers slightly without breaking the rice grains.
• Serve hot with raita, salad, or any preferred side dish.

Lucknowi (Awadhi) Biriyani (Mutton)
Recipe 02

The Lucknowi Biryani, originating from the royal kitchens of Awadh (present-day Lucknow), is a fragrant and delicately spiced rice dish. Unlike its spicier counterparts, this biryani emphasizes aromatic herbs and a unique cooking technique called "dum pukht," which involves slow cooking in a sealed pot. Let's embark on this culinary journey to recreate this royal delicacy at home.

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Ingredients

For the Meat Marinade:

• 1 kg mutton (goat meat) or chicken, cut into medium-sized pieces
• 1 cup thick yogurt
• 2 tablespoons ginger paste
• 2 tablespoons garlic paste
• 2 teaspoons red chili powder
• 1 teaspoon turmeric powder
• 2 teaspoons garam masala powder
• 1/2 teaspoon nutmeg powder
• 1/2 teaspoon mace powder
• Salt to taste
• 1/4 cup fried onions (barista)
• 2 tablespoons lemon juice

For the Rice:

• 3 cups long-grain Basmati rice, soaked in water for 30 minutes
• 6 cups water
• 2 bay leaves
• 4 green cardamom pods
• 2 black cardamom pods
• 4 cloves
• 1-inch cinnamon stick
• 1 teaspoon shahi jeera (caraway seeds)
• Salt to taste

For Assembling:

• 1/2 cup fried onions (birista)
• 1/4 cup fresh mint leaves, chopped
• 1/4 cup fresh coriander leaves, chopped
• 1 teaspoon saffron strands soaked in 1/4 cup warm milk
• 2 tablespoons ghee (clarified butter)
• 2 tablespoons kewra water (screw pine essence)
• Dough made from wheat flour (for sealing the pot)

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Instructions

1. Marinating the Meat:

• Clean and Marinate: Wash the mutton or chicken pieces thoroughly. In a large bowl, combine the meat with yogurt, ginger paste, garlic paste, red chili powder, turmeric powder, garam masala powder, nutmeg powder, mace powder, salt, fried onions, and lemon juice. Mix well to ensure the meat is evenly coated.
• Rest: Cover the bowl and let it marinate in the refrigerator for at least 2 hours. For best results, marinate overnight.

2. Preparing the Rice:

• Boil Water: In a large pot, bring 6 cups of water to a boil. Add bay leaves, green and black cardamom pods, cloves, cinnamon sticks, shahi jeera, and salt.
• Cook Rice: Add the soaked and drained Basmati rice to the boiling water. Cook until the rice is 70% done (the grains should be slightly hard in the center). This usually takes about 5-6 minutes.
• Drain: Once done, drain the rice and set it aside.

3. Cooking the Meat:

• Initial Cooking: In a heavy-bottomed pan or handi, heat 2 tablespoons of ghee over medium heat. Add the marinated meat along with its marinade.
• Cook: Cover and cook the meat on medium heat until it's about 80% done. Stir occasionally to prevent sticking. This process can take anywhere between 30-40 minutes depending on the meat.

4. Assembling the Biryani:

• Layering: Once the meat is cooked, spread it evenly at the bottom of the pan if it's not already. Over the meat, layer half of the partially cooked rice.
• Garnish Layers: Sprinkle half of the soaked saffron milk, half of the fried onions, half of the chopped mint, and coriander leaves over the rice layer.
• Repeat: Add the remaining rice as the next layer, followed by the remaining saffron milk, fried onions, mint, and coriander. Drizzle the kewra water over the top.
• Ghee Drizzle: Melt the remaining 2 tablespoons of ghee and drizzle it over the assembled layers.

5. Dum Cooking (Sealing and Slow Cooking):

• Seal the Pot: Roll out the wheat dough into a long rope. Place it along the rim of the pot. Place a tight-fitting lid over it, pressing down to seal. This ensures steam doesn't escape.
• Cooking: Place the sealed pot on a tawa (flat griddle) to provide indirect heat. Cook on low flame for about 30-35 minutes. This slow cooking allows the flavors to meld and the rice to fully cook in the aromatic steam.
• Alternative Oven Method: Preheat the oven to 180°C (356°F). Place the sealed pot in the oven and bake for 25-30 minutes.

6. Serving:

• Unseal and Fluff: Once done, remove the dough seal carefully. Gently fluff the biryani with a fork, mixing the layers slightly but ensuring the rice grains remain intact.
• Serve Hot: Plate the biryani, ensuring each serving has a good portion of meat and rice. Accompany with raita (yogurt sauce), salad, and lemon wedges.

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Tips:

• Fried Onions (Birista): To make birista, thinly slice onions and fry them in oil until golden brown. Drain on paper towels to remove excess oil.
• Meat Choice: Traditionally, mutton is used, but chicken can be a substitute. Adjust cooking times accordingly.
• Spice Adjustments: Adjust the quantity of spices based on personal preference.
• Saffron Soaking: For a richer color, soak saffron strands in warm milk for at least 15 minutes.

Enjoy the rich and aromatic flavors of Lucknow's heritage with this exquisite Awadhi Biryani!