Lucknowi Murgh Biryani Recipe – Awadhi Style Chicken Biryani
Biryani comes from the Mughlai cuisine and has some amazing variations done in different regions where the Mughals used to travel.
Course : Lunch
Ingridients : 500 grams Basmati rice
For the Chicken
1/2 kg Chicken , cut into medium pieces
3 Onions , finely chopped
3 tablespoons Ginger Garlic Paste
5 Green Chillies , slit (adjust according to your taste)
1/4 cup Mint Leaves (Pudina)
1/4 cup Coriander (Dhania) Leaves
1/4 cup Fresh coconut , grated
1/4 cup Khuskhus , soaked in milk
1 tablespoon Fresh cream
3/4 cup Hung Curd (Greek Yogurt)
2 tablespoons Coriander Powder (Dhania)
3/4 tablespoon Red Chilli powder
1/2 teaspoon Turmeric powder (Haldi)
Salt , to taste
Oil , as required
Ghee , as required
1 Lemon
Saffron strands , A few strands soaked in a teaspoon of milk,
1 tablespoon Kewra Water
2 tablespoons Onions , fried
Whole spices
2 Bay leaf (tej patta)
1 Cinnamon Stick (Dalchini)
4 Cloves (Laung)
4 Whole Black Peppercorns
2 Cardamom (Elaichi) Pods/Seeds
1 Star anise
2 Black cardamom (Badi Elaichi)
1/2 teaspoon Nutmeg powder , freshly pound
1/2 teaspoon Mace (Javitri)
1/2 tablespoon Ajwain (Carom seeds)
Instructions To begin making the Lucknowi Murgh Biryani recipe, thoroughly wash and soak the rice.
Lucknowi Murgh Biryani Recipe – Awadhi Style Chicken Biryani
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