The Lucknowi Murgh Dum Biryani is a classic recipe, influenced by the Mughlai cuisine. Biryani comes from the Mughlai cuisine and has some amazing variations done in different regions where the Mughals used to travel.Biryani is made in different styles in different states of India. There can be nothing as filling as a pot full of Biryani.One such amazing version comes from the land of Awadh and is commonly known as Lucknowi Biryani. Awadhi cuisine offers some authentic Mughlai recipes that is simply unmatchable. From the aroma to the texture, everything is just so perfect in this Biryani.
Ingredients:
500 grams Basmati rice
2 Half boiled potatoes cut into halves
2 hard boiled eggs
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 Coriander (Dhania) Leaves
3/4 cup Hung Curd (Greek Yogurt)
2 tablespoons Coriander Powder (Dhania)
3/4 tablespoon Red Chilli powder
1/2 teaspoon Turmeric powder (Haldi)
1½ teaspoon Biryani masala
Salt , to taste
Sunflower 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 Beresta (fried onions)
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)
Method:
To begin making the Biryani, thoroughly wash and soak the rice.
To make the marinade for the chicken, in a mixing bowl, combine chicken, curd, lemon juice, red chili powder, turmeric, coriander powder, Biryani masala and some salt. Massage the chicken well and keep the chicken for marination for about 45 minutes before cooking.
Heat oil in a big wok or a handi on medium flame, and add bay leaf, cinnamon, cloves, black pepper, cardamom, black cardamom, star anise, nutmeg, mace, shahi jeera and once they begin to sizzle, add the chopped onions and fry them till soft, this will take about 2 minutes.
At this stage, add the ginger garlic paste and fry the mix till it the raw smell goes away. To the handi add the green chilies and and some coriander leaves and saute for a couple of minutes.
Once the oil starts separating, add the marinated chicken to the handi along with the marinade mix and stir well.
Increase the flame to high and continue to cook by stirring continuously.
Adjust salt and spices to suit your taste.
Give it a good stir and close the lid. Reduce the flame and let the chicken cook for about 5-7 minutes.
Now,let us proceed to cook the rice.
In a large vessel heat water double the quantity of rice. Add few drops of lemon juice in it along with some oil.
As soon as the water is hot, add the soaked and drained rice and allow it to cook in high flame. Add salt to the rice and let it cook till it is 80% cooked.
Drain the water and pass the rice through a colander. Spread it on a tray to separate the grains.
The next step is to assemble the Lucknowi Murgh Biryani to cook it on dum. Heat a broad base flat iron tawa on gas and place a large handi on it.
Add some curd in the base of the handi to prevent the chicken from sticking.
Evenly spread the chicken mix on the base and add a spoonful of ghee over it.
Now evenly spread a layer of half of the rice on it and then make the layer of potato halves and eggs. Finally, make a top layer of rest of the rice and garnish it with ghee, saffron soaked in milk, beresta, lemon juice, and kewra water .
Seal the handi with aluminium foil and cover it with the lid. Now, heat a tawa and place this handi on it. Put a heavy thing on the lid of the handi to place the lid on the pot intact for the Dum period.
Allow the Biryani to be on dum for around 20 minutes.
Remove the foil from one side and mix the Biryani well (do this carefully as the rice may break here).
Serve Awadhi or Lucknowi Murgh Dum Biryani with a side dish like Chicken Chaap, Burani Raita and Pickled onions to enjoy this lip smacking dish.
Comments
Post a Comment