Awadhi Style chicken Biriyani

The history of Awadhi chicken biryani dates back to the Mughal period in India. Awadhi cuisine is known for its rich and flavorful dishes. The dish is believed to have originated in the city of Lucknow, in the state of Uttar Pradesh. This style of biryani is characterized by its slow cooking technique, where the marinated chicken is cooked in a mixture of spices, yogurt and saffron-infused rice. This technique helps the flavors of the spices and ingredients to meld together, creating a unique and flavorful dish.

The Awadhi chicken biryani is a popular dish in North India and is often served at weddings and large family gatherings. It is also a popular street food in Lucknow. The dish is usually served with a side of raita (yogurt-based condiment) and sometimes a few pieces of fried onions.

Today, the Awadhi chicken biryani is enjoyed all over the world, with many variations and adaptations. It has become an iconic dish of North Indian cuisine, and is enjoyed by people of all ages and backgrounds.

Preparation of Awadhi Chicken Style Biriyani

Ingredients:

• 2 cups of Basmati Rice

• 1 lb. Chicken (cubed)

• 2 medium sized Onions, chopped

• 2 teaspoons of Ginger-Garlic Paste

• 2 tablespoons of Yogurt

• 2 tablespoons of Ghee

• 2 tablespoons of Vegetable Oil

• 2 teaspoons of Red Chili Powder

• 1 teaspoon of Turmeric Powder

• 1 teaspoon of Garam Masala

• 1 teaspoon of Cumin Powder

• 1 teaspoon of Coriander Powder

• 1 teaspoon of Cardamom Powder

• 2 Green Cardamom Pods

• 2 Black Cardamom Pods

• 2 Bay Leaves

• 2-3 Cloves

• 2-3 Cinnamon Sticks

• 2-3 Star Anise

• 1 teaspoon of Salt (or to taste)

• 2-3 tablespoons of Fried Onion

• 2-3 tablespoons of Fried Cashew Nuts

• 2-3 tablespoons of Fried Raisins

• 2 tablespoons of Chopped Coriander Leaves

• 2 tablespoons of Chopped Mint Leaves

• 2 tablespoons of Chopped Green Chilies

• 2 cups of Water

Instructions:

1. Heat ghee and oil in a large pot or a pressure cooker.

2. Add the whole spices (cardamom, bay leaves, cloves, cinnamon, star anise) and fry for a few seconds.

3. Add the chopped onions and fry till they turn golden brown in color.

4. Add the ginger-garlic paste and fry for a few more minutes.

5. Add the cubed chicken and fry for a few minutes till the chicken is lightly browned.

6. Add the red chili powder, turmeric powder, garam masala, cumin powder, coriander powder and cardamom powder and fry for a few more minutes.

7. Add the yogurt and fry for a few more minutes.

8. Add the Basmati rice and fry for a few more minutes.

9. Add the fried onion, cashew nuts, raisins, coriander leaves, mint leaves, green chilies and salt and fry for a few more minutes.

10. Add 2 cups of water and bring to a boil.

11. If using a pressure cooker, cook for 2-3 whistles. If using a pot, cover and cook till the rice is done.

12. Serve hot with raita or salad. Enjoy!

Benefits of Awadhi Chicken Biriyani

1. Delicious Taste: Awadhi Chicken Biriyani is known for its delicious and unique taste. It has a unique blend of spices and flavors that make it a favorite dish among many.

2. Nutritious Meal: Awadhi Chicken Biriyani is packed with a variety of nutritious ingredients. It contains high-quality proteins, carbohydrates, vitamins, and minerals. This makes it a complete meal.

3. Easy to Prepare: This dish is not complicated to make and does not require a lot of effort. It can be prepared in under an hour and is a great way to enjoy a meal without spending too much time in the kitchen.

4. Perfect for Parties: Awadhi Chicken Biriyani is an ideal party dish. It can be cooked in large quantities and served to a large crowd. It is sure to be a hit at any gathering!

5. Great for Leftovers: This dish is great for leftovers. The flavors and texture of the dish can be preserved for days and make a great lunch option.