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Awadhi DumMurg Biryani

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Hello friends,

     Taday I again came to share with you another famous Mughlai Cuisin "Awadhi Dum Murg Biryani". Awadhi Biryani origin from Awadh, the present day 'Lucknow' in India and home to the Mughals who ruled India over 300years. The bawarchis (chefs) and rakabdars(gourmet cooks)of Awadh invented the dum style of cooking or the art of cooking or the art of cooking over a slow fire,which has become synonymous with Lucknow today. During the Mughal region, Awadh (now Lucknow) was the capital of their kingdom,which is now the Awadhi Biryani with its delicate flavors got its name. Hope you like the information 😊♥️


Ingredients:-

1. Basmati Rice- 2cups.(500g).

For the chicken:-

1. Chicken- 750g(cut into 5-6pieces).

2. Onions- 4(finely sliced)+ 1more for brown fried onion.

3. Ginger- garlic paste- 4tbsp.

4. Green chilies-5-6(slit) or as per your choice.

5. Fresh coconut- 1/2cup.

6. Coriander leaves-1/2cup.

7. Mint leaves-1/4 cup.

8. Poppy seeds-1/2 cup(soaked in milk).

9. Fresh cream- 4tbsp.

10. Greek Yogurt (hung curd)- 150g(not sour)

11. Coriander powder-2-1/2 tbsp.

12. Red chili powder- 1tbsp.

13. Turmeric powder-1tsp.

14. Salt-To taste.

15. Lemon- 1(juice).

16. Sunflower oil- As required.

17. Clarified Butter (ghee)-3 tbsp

18. Saffron- 10-12 strands (soaked in 1tbsp warm milk).

19. Kewra water- 1tbsp.

20. Rose water- 1tbsp.

21. Meetha attar-2-3 drops.

Whole spices:-

1. Bay leaves-2(whole).

2. Cinnamon sticks- 1inch.

3. Cloves- 4-5(whole).

4. Whole Black pepper corns-5-6.

5. Green cardamom- 3-4(pods).

6. Black Cardamom- 1(pod).

7. Star Anise- 1(whole).

8. Nutmeg powder-1/2tsp.

9. Mace- 1/2tsp.

10. Caraway seeds-1/2 tsp.

11. Fennel seeds-1tsp.

Preparation Method:-

Step 1- First take a bowl,add Basmati Rice. Rinse thoroughly and soak for 1hour.

Preparation of chicken:-

Step 1- Take a bowl. Add the chicken pieces,now add yogurt,lemon juice (half portion), red chili powder, Turmeric powder, salt. Massage the chicken well and keep the chiken rest for 45 minutes to 1 hour.

Step 2- Next take a wide mouth vessel,place the vessel on medium flame,add oil. Once oil will became hot,add bay leaves, cinnamon stick,black cardamom, green cardamom,star Anise,black pepper corns, Caraway seeds, fennel seeds, nutmeg,mace. Once they begin to sizzle,add the sliced onions and fry them till soft about 2minutes.

Step 3- Now add ginger- garlic paste and saute till raw aroma goes away. Next add green chilies,half portion of coriander leaves and half portion of mint leaves, mix well for a minute.

Step 4- Next add marinated chicken along with marination, increase the flame to high and continue to cook by Stirring continuously.

Step 5- In a mixer grinder jar, combine soaked poppy seeds with the milk,fresh coconut. Grind to a fine paste.

Step 6- Once the Chicken spices begins to thicken,add coconut and poppy seed paste. Combine well,adjust salt and spices. Stir properly and close the lid of the vessel. Reduce flame,cook chicken for 7-8 minutes.

Preparation for Rice:-

Step 1- Take a handi(wide mouth vessel) add 4 cups of water (double quantity of rice). Add few drops of lemon juice,1tbsp of oil. Once oil will became hot,add soaked & drained rice. Allow it to cook in high flame. Add salt into rice vessel and cook till it is 80% cooked.

Step 2-  Once rice cooked 80% drain water and pass the rice through a colander. Spread the rice on a tray or a flat surface to seperate the grains.

Assemble:-

Step 1- Heat a tawa(a broad base flat iron skillet) on medium high heat. Now place a large handi on it.

Step 2- First add some yougurt in the base of the handi to prevent the Chicken from sticking.

Step 3- Evenly spread the Chicken mix on the base and add 1tbsp ghee over it.

Step 4- Now evenly spread a layer of the rice on top and garnish it with another 2tbsp of ghee, saffron soaked milk,kewra water,rose water,meetha attar, fried brown onions, remaining lemon juice, remaining mint leaves, remaining coriander leaves.

Step 5- Seal the handi with alluminium foil and cover the handi with lid.

Step 6- In another saucepan, boil water. Now place the hot saucepan on the lid of the handi. This will give biryani heat from top,while there is heat from the bottom as well creating the effect of 'DUM'.

Step 7- Allow the Biryani to be on DUM for around 25minutes.

Step 8- After 25 minutes, remove the foil from one side and carefully mix Biriyani.(gently turn the Biryani else rice will be broken).

Step 9- Now serve Awadhi Dum Murg Biryani ready to serve with raita and pickle onions.

##Thank you for showing your love and support ❤️😊🙏


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